Recipe: Kamando Joe's Steak and Chicken Fajitas
Author: 
Recipe Type: Main
Cuisine: Mexican
Prep Time: 
Cook Time: 
Total Time: 
 
Restaurant Style Fajitas at home
Ingredients
Steak Marinade Ingredients
  • 2lbs skirt steak
  • 2 Tbsp olive oil
  • 4 garlic cloves (smashed and minced)
  • 1 Tbsp fresh cilantro (chopped)
  • 4 limes (juiced)
  • ¾ tsp ground cumin
  • 3 bell peppers (assorted colors, thinly sliced)
  • 1 large onion (thinly sliced)
  • Salt and pepper to taste
Chicken Marinade Ingredients
  • 2lbs boneless chicken breasts (four breasts)
  • 2 Tbsp olive oil
  • 4 limes (juiced)
  • ¾ tsp cumin
  • 1 Tbsp fresh cilantro (chopped)
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper
  • 3 bell peppers (assorted colors, thinly sliced)
  • 1 large onion (thinly sliced)
  • Salt and pepper to taste
Serving Ingredients
  • 2 packages of large flour tortillas (steamed or warmed)
  • 1 package shredded qeuso cheese or Mexican blend cheese (4 cup size)
  • 1 container sour cream
  • 1 container guacamole
  • ½ head lettuce (shredded)
  • 1 bunch cilantro (chopped)
  • 1 container salsa (mild, medium or spicy)
  • Jalapeños (sliced, optional)
Instructions
Steak Marinating Instructions
  1. Combine the olive oil, garlic, cilantro, fresh lime juice, cumin, salt and pepper in a large sealable storage bag. Seal and shake until the ingredients are mixed well. Add the skirt steak, bell peppers and onions making sure the meat and vegetables are covered with the mixture. Remove as much air from the bag as possible, seal and refrigerate 4-12 hours. Turn the bag over a few times during the marinating process.
Chicken Marinating Instructions
  1. Combine the olive oil, fresh lime juice, cumin, cilantro, chili pepper, cayenne pepper, salt and pepper in a large sealable storage bag. Seal and shake until the ingredients are mixed well. Add the chicken, bell peppers and onions making sure the meat and vegetables are covered with the mixture. Remove as much air from the bag as possible, seal and refrigerate 4-12 hours. Turn the bag over a few times during the marinating process
Cooking Instructions
  1. Preheat the grill to 350°F (177°C) and set up for grilling.
  2. Place each set of marinated vegetable in a double thick aluminum foil pouch with top open. Place to the side of the grill and allow to cook 5-7 minutes. Allow them to cook until the onions are transparent and the vegetables are soft, but not limp. Total cooking time will be 10-15 minutes. Seal and place in the oven set to “warm”.
  3. * Alternately, you can sauté the vegetables in a skillet on the stove or on the grill. Heat the skillet with 2 tbsp of olive oil, add the vegetables and use the visual guide above for doneness.
  4. Place the skirt steaks and chicken breasts on the grill. Grill the skirt steaks 2-3 minutes per side. Grill the chicken breasts 4-6 minutes per side or until they reach an internal temperature of 160°F (71°C). Wrap the meat separately in aluminum foil and place in the oven to keep warm.
Serving Instructions
  1. Place the queso cheese, sour cream, guacamole, lettuce, cilantro, salsa and jalapeños in small serving bowls.
  2. Steam or warm the tortillas in a microwave.
  3. Remove the meat from the foil onto a cutting board and cut across the grain into ¼” strips. Serve immediately.
Recipe by at http://www.embersandflame.com/recipes/recipe-kamando-joes-steak-and-chicken-fajitas/