Chicken and Beef Fajitas

I cannot say if fajitas are a product of Tex-Mex cuisine, or if they are really Mexican or, if they have been adapted to original Mexican cuisine. In any case, I have eaten fajitas in many Mexican restaurants and, of course, in Mexico. So this is a question of what comes first, the chicken or the egg?

Buy good flour or corn tortillas, unless you make your own. A good piece of meat, the traditional fajitas uses skirt meat, I use a top sirloin and a chicken breast.


Ingredients to marinate the meats:


1 1/2 Cup White Wine
1/2 Cup Soy Sauce
1/3 Cup Worcestershire Sauce also known as Lea&Perrins
The juice of 1/2 Lime
4 Garlic Cloves Finely chopped or mash


Mix all the ingredients and pour over the meats. Set aside for about 2 hours and then put the meats on the grill. When the charcoal is red, check for doneness.


Ingredients for the filling:


1 Red Pepper julianne (cut lengthwise)
1 Yellow Pepper julianne
1 Green Pepper julianne
1 Red Onion


Cook all the ingredients together on high heat to caramelize but not burn. After you have cooked the meat to your preference, let it rest for 15 mins. with the caramelized peppers and onions.


Cut the meat lengthwise, add to a warm tortilla, add the mixed peppers, cheese, sour cream, avocado, pico de gallo or salsa, and roll the tortilla.


To accompany the dish, add rice and beans.


Ingredients for the rice:


5 Garlic Cloves
2 Cups Rice and 4 Cups Water
3 Tablespoons of Tomato Sauce
Chicken Bouillon
Olive Oil


In a pan add about 1 Tablespoon olive oil then the garlic cloves cut in half, let them get to a golden color, add the rice, stirring it so it gets evenly cooked. Add the tomato sauce, the water, the chicken bouillon and two pinches of salt. When the rice starts boiling, reduce the heat to low and let it cook for about 25 mins. or until done.