Fajitas Durango Recipe

Marinate

In a shallow dish whisk together 2 tbs olive oil, 2 tbs fresh lime juice, minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1.25 tsp kosher salt and 0.5 tsp black pepper. Place the skirt steak in the marinade and coat both sides. Cover and refrigerate for 30–60 minutes.

Prepare Grill

If using a charcoal or gas grill, soak 1/2 cup mesquite wood chips in water for 30 minutes, then drain. Heat grill to medium-high (about 450°F / 230°C). For a gas grill, place soaked chips in a smoker box or foil packet with holes on the heat source.

Grill Steak

Remove steak from marinade and pat dry. Grill steak 3–5 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C), turning once to get good char and smoke. Allow mesquite smoke to flavor during grilling. Transfer to a cutting board and let rest 10 minutes before slicing thinly across the grain into 1/4" strips.

Preheat oven to 400°F (200°C). Toss chicken thighs with 1 tbs olive oil, 1 tsp chili powder, 1/2 tsp oregano, 1/2 tsp garlic powder, 3/4 tsp kosher salt and 1/4 tsp black pepper. Place on a rimmed baking sheet and roast 18–22 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into strips roughly the same size as the steak.

Preheat broiler or set grill to direct high. Pat shrimp dry. Take each shrimp and sandwich a thin jalapeño strip against it, wrap with a half slice of bacon and secure with a toothpick. Sprinkle each with a light dusting of brown sugar and 1/2 tsp smoked paprika distributed across the batch.

Broil or grill for 2–3 minutes per side until bacon is crisp and shrimp are opaque. Remove toothpicks before serving or leave in for presentation if desired.

In a medium saucepan, melt 1 tbs butter over medium heat. Add 1 cup long-grain rice and toast 1–2 minutes until slightly translucent. Add 2 cups chicken stock and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Heat 1 tbs olive oil in a small skillet over medium heat. Add 1/2 chopped yellow onion and sauté 3–4 minutes until softened. Add 1 minced garlic clove and 1/2 tsp ground cumin and cook 30 seconds until fragrant.

Add drained 15 oz can of canary beans and 1 tbs lime juice. Stir and cook 3–5 minutes until warmed through. Lightly mash about one-third of the beans with the back of a spoon for a creamier texture. Season with 1/2 tsp salt and stir in 1 tbs chopped cilantro if using. Keep warm.

Heat a large cast-iron skillet or griddle over high heat. Add 1 tbs vegetable oil. Add sliced red and green bell peppers and 1/2 sliced yellow onion. Season with 1/2 tsp salt and 1/4 tsp black pepper. Sear, stirring occasionally, 6–8 minutes until vegetables are charred at edges but still crisp-tender.

Warm 8-inch flour tortillas in a dry skillet 30 seconds per side or wrap in foil and heat in a 300°F oven for 10 minutes.

To assemble: place a warm tortilla on a plate, spoon a portion of rice and canary beans, add several strips of mesquite-grilled skirt steak and/or roasted chicken, and 2 bacon-jalapeño shrimp (or more to preference). Top with sautéed peppers and onions, a squeeze of lime wedge, and sprinkle with chopped cilantro. Serve remaining components family-style for guests to build their own fajitas.