Beef and Chicken Fajitas

Even though you’re using the same marinade for the chicken and the beef, you can’t marinate them together. Chicken has to cook at a higher temperature than beef to kill any potential salmonella.

Serves: 6Hands-on: 35 minutesTotal: 3 hours 35 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 12 oz. beer
  • ½ cup vegetable oil
  • 4 tsp. lime juice
  • 5 garlic cloves, peeled and  smashed
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. chili powder
  • 1 tsp. ground black pepper
  • 1 tsp. ground cumin
  • 1 lb. skirt steak
  • 1 lb. boneless, skinless chicken breasts
  • ½ tsp. salt
  • 2 medium onions, peeled and sliced
  • 1 medium green bell pepper, seeded and sliced
  • 1 red bell pepper, seeded and sliced
  • 12 flour tortillas (8")

Directions

  • Combine the beer, ½ cup vegetable oil, lime juice, garlic, Worcestershire sauce, chili powder, pepper, and cumin and divide into 2 large sealable bowls.
  • Trim any excess fat off the steak and chicken. Use a meat tenderizer to pound the chicken to ⅜" thick. Sprinkle the meat lightly with salt and place the beef in one container and the chicken in the other. Refrigerate for 3 hours.
  • Place a grill pan over medium-high heat and brush the ridges with oil. Place the onions on the pan and cook until translucent. Move to a bowl and keep warm. Scatter the peppers across the grill pan and cook until soft. Place them in the bowl with the onions.
  • Apply another coating of oil on the grill pan ridges. Cook the flank steak for 4–5 minutes on each side. Let it rest on a plate. Slice the steak into strips.
  • Apply another coating of oil on the grill pan ridges. Cook the chicken breasts for 6–7 minutes on each side. Let them rest on a plate. Slice the chicken into strips. Serve meat and vegetables with warm tortillas.

Recipe Information

Serves: 6

Ingredients

  • 12 oz. beer
  • ½ cup vegetable oil
  • 4 tsp. lime juice
  • 5 garlic cloves, peeled and  smashed
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. chili powder
  • 1 tsp. ground black pepper
  • 1 tsp. ground cumin
  • 1 lb. skirt steak
  • 1 lb. boneless, skinless chicken breasts
  • ½ tsp. salt
  • 2 medium onions, peeled and sliced
  • 1 medium green bell pepper, seeded and sliced
  • 1 red bell pepper, seeded and sliced
  • 12 flour tortillas (8")

Directions

  • Combine the beer, ½ cup vegetable oil, lime juice, garlic, Worcestershire sauce, chili powder, pepper, and cumin and divide into 2 large sealable bowls.
  • Trim any excess fat off the steak and chicken. Use a meat tenderizer to pound the chicken to ⅜" thick. Sprinkle the meat lightly with salt and place the beef in one container and the chicken in the other. Refrigerate for 3 hours.
  • Place a grill pan over medium-high heat and brush the ridges with oil. Place the onions on the pan and cook until translucent. Move to a bowl and keep warm. Scatter the peppers across the grill pan and cook until soft. Place them in the bowl with the onions.
  • Apply another coating of oil on the grill pan ridges. Cook the flank steak for 4–5 minutes on each side. Let it rest on a plate. Slice the steak into strips.
  • Apply another coating of oil on the grill pan ridges. Cook the chicken breasts for 6–7 minutes on each side. Let them rest on a plate. Slice the chicken into strips. Serve meat and vegetables with warm tortillas.

Nutrition Information

Nutrition Information
Amount per serving
Calories750
Total Fat35g
Saturated Fat8g
Cholesterol100mg
Sodium1080mg
Total Carbohydrate62g
Dietary Fiber4g
Sugars8g
Protein42g