Chicken and Steak Fajitas

Cheryl Croce Culver


When having Fajitas is it hard to decide what kind you want? WHY not try these, chicken and steak
They are a mixture of Goodness you will want to repeat often. The sauce is a little spicy but Oh So Good

pinch tips: How to Quarter a Chicken








1 can(s)
el pato sauce(green can)
1/2 c
orange juice
1./4 c
olive oil, extra virgin
2 large
limes zested and juiced
1/4 c
agave nectar or 3 tb brown sugar
3 clove
garlic, minced
1 Tbsp
dried oregano
1 Tbsp
chili powder
1/2 tsp
kosher salt, plus extra for seasoning
2 large
onions sliced
2 large
green bell peppers, sliced
1 large
garlic, peeled and diced
4 large
boneless, skinless chicken breasts, sliced in strips
12-16 oz
skirt steak or your choice of steak, sliced in strips
2 c
shredded cheddar cheese
1 c
sour cream
1 can(s)
ripe black olives if desired
1 c
diced tomatoes for topping
1 large
bag of large corn or flour tortillas, warmed

Directions Step-By-Step

In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Drizzle Olive Oil in a Large Skillet and Heat till sizzling hot. Remove the meat from the bag and season with salt. Reserve the marinade.
Put Chicken and Steak into Large Hot Skillet and cook till done. Toss onions, peppers and garlic into Chicken and Steak Mixtures and cook till tender. Allow the meat to rest for 10 minutes before slicing.
Meanwhile, put the marinade and add can of el pato sauce in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened.
Pour the cooked marinade over the chicken and meat and toss until coated. Serve the meat in warm tortillas. TOP with cheese, olives, sour cream and any other toppings you like.
To warm the tortillas, set a burner to medium heat. Using tongs, put a tortilla directly over the flame until slightly charred, about 20 to 30 seconds. Flip the tortilla and cook on the other side. Keep the tortillas warm in a tortilla warmer or wrap in a clean towel until ready to serve.

About this Recipe

Course/Dish: Chicken, Beef
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy, Heirloom