Fajita Bar Recipe

Prepare marinade

In a large bowl or baking dish, whisk together olive oil, lime juice, soy sauce, minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt and black pepper until combined.

Marinate proteins

Divide the marinade into two shallow containers. Add sliced beef to one and sliced chicken to the other, tossing to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, 30 minutes still imparts good flavor.

Prep vegetables

While proteins marinate, slice bell peppers and onions into 1/2-inch strips. Keep the peppers and onions in a large bowl and season with 1 tsp salt and 1/2 tsp black pepper.

Sauté vegetables

Heat a large heavy skillet or two skillets (cast-iron preferred) over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter (if using). Add half the peppers and onions in a single layer and cook without stirring for 2 minutes to allow slight char, then stir and cook 4–6 more minutes until softened but still slightly crisp. Transfer to a warm serving pan. Repeat with remaining oil, butter and vegetables until all are cooked. Keep warm covered.

Sear chicken

Heat a large skillet, griddle or flat-top over high heat and add a thin film of oil. Remove chicken from marinade and let excess drip off. Add chicken in a single layer (work in batches to avoid crowding). Cook 3–5 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). Transfer to a warm tray and tent with foil.

Sear beef

Using the same skillet (wipe if necessary), add a little more oil and heat until shimmering. Remove beef from marinade and shake off excess. Add beef in a hot single layer and cook 1.5–3 minutes per side for medium-rare to medium depending on thickness. Cook longer if you prefer well-done. Transfer to a cutting board and allow to rest 5 minutes, then slice thinly across the grain if not already sliced.

Combine with vegetables (optional)

If you want mixed fajita platters, add the cooked beef and/or chicken back to the skillet with a portion of the sautéed peppers and onions and toss briefly to rewarm and marry flavors (about 1 minute). Transfer to hot serving pans for the buffet.

Warm tortillas

Wrap stacks of 6–8 flour tortillas in foil with 1 tablespoon butter or a drizzle of oil spread between layers. Place wrapped stacks in a 300°F (150°C) oven for 10–15 minutes, or heat on a griddle for 20–30 seconds per side in small batches. Keep wrapped in foil or a tortilla warmer to maintain heat during service.

Arrange toppings

Place shredded cheese, lettuce, diced tomatoes, diced red onions, sour cream, guacamole, salsa, chips, cilantro and lime wedges into separate bowls or shallow pans for the buffet. Label or arrange them logically so guests can build their own fajitas.

Final assembly for buffet

Set hot serving pans of beef, chicken and sautéed peppers/onions on the buffet with serving utensils. Place warmed tortillas nearby and position toppings and sides so guests can assemble. Provide small plates, napkins and tongs or spoons as needed.

Offer pickled jalapeños and hot sauce on the side. Replenish toppings and keep proteins covered and on low heat or in chafing dishes to maintain safe serving temperature (above 140°F / 60°C).