The Fajita Fiesta-grilled Fresh On Site Recipe

Make the marinade

In a large bowl whisk together 1/4 cup olive oil, 1/4 cup fresh lime juice, soy sauce, mesquite liquid smoke (if using), chili powder, cumin, oregano, minced garlic, 1.5 tsp salt and 1 tsp black pepper until combined.

Marinate proteins

Divide marinade in half. Place the steak in one zip-top bag or shallow dish and the chicken in another. Pour half the marinade over each, massaging to coat. Refrigerate at least 1 hour and up to 6 hours (longer will deepen flavor). Remove from fridge 30 minutes before grilling to come toward room temperature.

Grill proteins

Preheat grill to high heat (about 450–500°F). For mesquite flavor, use mesquite chips or a mesquite-flavored setting if available. Grill steak 3–5 minutes per side for medium-rare to medium depending on thickness (internal temp 130–140°F), then rest 8–10 minutes before slicing thinly against the grain. Grill chicken 5–7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then slice into strips.

Prep and grill vegetables

Toss sliced onions and bell peppers with 2 tbs vegetable oil, 1/2 tsp salt and 1/4 tsp black pepper. When proteins are nearly done, arrange vegetables on a grill pan or directly on the grill grates. Grill over medium-high heat 6–8 minutes, turning occasionally, until softened and slightly charred. Remove and keep warm.

Warm tortillas

Wrap tortillas in foil and warm on the cooler part of the grill for 5–8 minutes, or heat individually in a dry skillet 20–30 seconds per side until pliable. Keep wrapped in a towel to stay warm.

Cook rice

In a medium saucepan heat 1 tbs oil over medium heat. Add 1/2 chopped onion and 1 minced garlic clove; sauté until translucent (2–3 minutes). Add 2 cups rice and stir to coat, toasting for 1 minute. Add 4 cups chicken broth and 1/2 cup tomato sauce, stir, bring to a boil. Reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork and adjust salt to taste.

Cook bacon and aromatics

In a medium skillet over medium heat cook diced bacon until crisp, about 6–8 minutes. Add 1/2 chopped onion and 1 minced garlic clove; sauté 2 minutes until softened.

Finish beans

Add drained pinto beans, 1 cup diced tomatoes (with juice), 1/2 minced jalapeño (if using) and 1/2 cup chicken broth. Simmer 8–10 minutes to meld flavors, gently mashing some beans with the back of a spoon to thicken. Stir in 2 tbs chopped cilantro, season with 3/4 tsp salt and 1/4 tsp black pepper. Keep warm.

Make pico de gallo

Combine 2 diced tomatoes, 1/2 finely diced white onion, 3 tbs chopped cilantro, 2 tbs lime juice and 1/2 tsp salt in a bowl. Stir and refrigerate until ready to serve; taste and adjust seasoning.

Make guacamole

Halve and pit 3 ripe avocados and scoop into a bowl. Add 1 minced garlic clove, 1 tbs lime juice, 1/4 tsp salt and 1 tbs chopped cilantro. Mash to desired texture and adjust lime and salt to taste. Cover with plastic wrap directly on surface to prevent browning and refrigerate until service.

Prepare salsa & chips

Pour 2 cups salsa roja into a serving bowl and arrange tortilla chips on a platter. Keep both at room temperature prior to serving.

Assemble fajita station or plates

Slice rested steak thinly against the grain and arrange with sliced chicken and grilled vegetables on a warm serving platter. Place warmed tortillas, rice, and frijoles a la charra in separate serving dishes. Offer bowls of pico de gallo, guacamole, salsa roja, shredded cheese, sour cream and lime wedges. Sprinkle fresh cilantro leaves over proteins and vegetables for garnish.

Serve immediately so guests can build fajitas—place chips and salsa on the side. Leftovers: store proteins, rice, beans and garnishes separately in airtight containers in fridge up to 3 days.