chicken and steak fajitas

Name: Chicken and Steak Fajitas
Yield: 8
Cuisine: Mexican
Ingredients: 1 can(s) el pato sauce(green can); 1/2 cup(s) orange juice; 1./4 cup(s) olive oil, extra virgin; 2 large limes zested and juiced; 1/4 cup(s) agave nectar or 3 tb brown sugar; 3 clove(s) garlic, minced; 1 tablespoon(s) dried oregano; 1 tablespoon(s) chili powder; 1/2 teaspoon(s) 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 ounce(s) skirt steak or your choice of steak, sliced in strips; 2 cup(s) shredded cheddar cheese; 1 cup(s) sour cream; 1 can(s) ripe black olives if desired; 1 cup(s) diced tomatoes for topping; 1 large bag of large corn or flour tortillas, warmed

28 Pinches 1 Photo

Cheryl Culver

Coyle, OK

Updated on May 26, 2014

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 Enjoy

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Chicken and Steak together in Fajitas, you wont believe how good they are

prep time

cook time

method Saute

yield 8 serving(s)

Ingredients

1 can el pato sauce(green can)
1/2 cup orange juice
1./4 cup olive oil, extra virgin
2 large limes zested and juiced
1/4 cup agave nectar or 3 tb brown sugar
3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon chili powder
1/2 teaspoon 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 ounces skirt steak or your choice of steak, sliced in strips
2 cups shredded cheddar cheese
1 cup sour cream
1 can ripe black olives if desired
1 cup diced tomatoes for topping
1 large bag of large corn or flour tortillas, warmed

How To Make chicken and steak fajitas

Step 1

Directions 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.

Step 2

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.
Step 3

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.
Step 4

Notes 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.
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