Fajita (serves Up To 12) Recipe

slice and marinate

Trim any excess fat from skirt steak and remove any cartilage from chicken breasts. Slice steak thinly across the grain into 1/4-inch strips. Slice chicken breasts into 1/2-inch strips. In a large bowl combine 6 tbs olive oil, 4 tbs fresh lime juice, minced garlic, 2 tsp ground cumin, 2 tsp chili powder, 1 tsp smoked paprika, 2 tsp kosher salt and 1 tsp black pepper. Add both the chicken and steak slices, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours.

bring to room temperature

Remove marinated proteins from the refrigerator 20 minutes before cooking to take the chill off so they sear properly.

prepare vegetables

While proteins marinate, core and seed bell peppers and slice into 1/2-inch strips. Peel and thinly slice the onions. Keep vegetables refrigerated until ready to cook.

sauté vegetables

Heat a large heavy skillet or flat griddle over medium-high heat. Add 2 tbs vegetable oil. When shimmering, add half of the sliced onions and a mix of bell peppers (about half of total). Cook without moving for 1 minute to develop color, then toss and cook until softened and lightly charred, about 6–8 minutes. Transfer to a platter and repeat with remaining 2 tbs oil and remaining vegetables. Season vegetables lightly with 1 tsp salt (divided) and set aside, keeping warm.

sear steak

Increase heat to high. Add a tablespoon oil to the same skillet or use a separate heavy skillet and get it very hot. Add the marinated skirt steak in a single layer (cook in batches if needed to avoid overcrowding). Sear without moving 1–2 minutes to develop a crust, stir or toss and continue cooking another 1–2 minutes until just medium-rare to medium depending on thickness. Transfer steak to a cutting board and let rest 5 minutes, then slice any thicker pieces into bite-size strips if desired.

cook chicken

Wipe the skillet if necessary, reheat over medium-high and add 1 tbs oil. Add marinated chicken strips in a single layer and cook, stirring occasionally, until cooked through and lightly browned, about 5–7 minutes (internal temperature 165°F / 74°C). Remove chicken to the platter with vegetables.

combine and finish

Return both steak and chicken to the skillet with the cooked peppers and onions. Add 2 tbs butter (optional) and toss over medium heat 1–2 minutes to marry flavors and finish seasoning with additional salt and pepper to taste and 1–2 tbs fresh lime juice. Keep warm until serving.

rinse and measure

Rinse 3 cups long-grain white rice under cold water until water runs mostly clear to remove excess starch. Drain well.

cook rice

In a medium saucepan combine rinsed rice, 5.5 cups water, 1 tsp salt and 1 tbs vegetable oil. Bring to a boil over high heat, stir once, then reduce heat to low, cover and simmer gently for 18 minutes. Turn off heat and let sit, covered, 8–10 minutes. Fluff with a fork before serving.

flavor the beans

In a small saucepan over medium heat, add 1 tbs oil and sauté 1/2 finely chopped onion until translucent, about 3 minutes. Add drained pinto beans (about 4 cups), 1 tsp cumin, 1/2 tsp chili powder and 1/2 tsp salt. Add 1/2 cup water or chicken broth and simmer gently 8–10 minutes, partially mashing a portion with the back of a spoon to thicken slightly. Stir in 1 tbs lime juice if using, adjust seasoning, and keep warm.

warm tortillas

Warm corn tortillas just before serving. Options: heat a dry skillet over medium-high and warm tortillas 15–30 seconds per side, wrap stacks of 6–8 in a clean kitchen towel to keep warm; or wrap tortillas in foil and heat in a 300°F (150°C) oven for 10–12 minutes.

assemble serving garnishes

Arrange warmed tortillas, cooked rice, seasoned pinto beans, sour cream, pico de gallo and chopped cilantro on a platter or buffet station. Provide lime wedges and hot sauce on the side.

build fajitas

To serve, place a warm tortilla on a plate, add 2–3 tbs rice, 3–4 tbs beans, top with a generous portion of chicken and steak with peppers and onions (about 3–4 oz protein per serving), a spoonful of pico de gallo, and a dollop of sour cream. Squeeze fresh lime and garnish with cilantro. Repeat for remaining servings.

Serve hot. Leftovers: store proteins, rice, beans and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat proteins and vegetables in a skillet over medium heat with a splash of water or oil; warm tortillas wrapped in foil in a 300°F oven.