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
1/2 head lettuce (shredded)
1 bunch cilantro (chopped)
1 container salsa (mild, medium or spicy)
Jalapeños (sliced, optional)
Steak Marinating Instructions
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
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
Preheat the grill to 350°F (177°C) and set up for grilling.
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”.
* 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.
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.
Place the queso cheese, sour cream, guacamole, lettuce, cilantro, salsa and jalapeños in small serving bowls.
Steam or warm the tortillas in a microwave.
Remove the meat from the foil onto a cutting board and cut across the grain into 1/4” strips. Serve immediately.
Recipe by Embers and Flame at http://www.embersandflame.com/recipe-kamando-joes-steak-and-chicken-fajitas/