Empty My Fridge
Ree Drummond's 5-Star Chicken and Beef Fajitas The Pioneer Woman
Ingredients
- Olive oil10 tbsp
- Chili powder5 tbsp
- Worcestershire sauce3 tbsp
- Cumin · ground4 tsp
- Chili flake · flakes½ tsp
- Garlic · minced9 cloves
- Lime · sliced5 ½
- Sugar1 tbsp
- Salt2 tsp
- Black pepper · ground1 ½ tsp
- Chicken breast · boneless skinless3 lb
- Beef3 lb
- Tomato5
- Jalapeño chili3
- Onion · halved sliced, diced3 ½
- Cilantro1 bunch
- Bell pepper · seeded sliced, diced10
- Tortilla30–40
- Fiesta Beans · recipe follows
- Cheddar cheese · grated1 lb
- Sour cream1
- Pinto bean · dried2 lb
- Bacon1
Instructions
- Blend the marinade: olive oil, chili powder, Worcestershire sauce, cumin, red pepper flakes, garlic, lime juice, sugar, salt and black pepper until smooth.
- Put the chicken and steak in separate containers, pour marinade over each and coat well. Cover and refrigerate for 4 to 6 hours.
- Finely dice the tomatoes, jalapeños and onion, chop the cilantro, then mix with lime juice and salt.
- Toss the sliced onions and peppers with olive oil, salt and pepper.
- Grill the chicken on a hot grill about 4 minutes per side until done, then rest 5 to 10 minutes. Grill the steak about 5 minutes total until done, then rest 5 to 10 minutes. Grill the vegetables until tender, about 10 minutes.
- Warm the tortillas wrapped in foil on the grill. Slice the chicken and steak and serve with the vegetables, pico de gallo, beans, cheese, sour cream and lime wedges.
Summarized from Food Network's video. Watch it for the details.
More recipes with
GarlicOnionCheeseTomatoBell pepperBeefLimeChicken breast
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.