Fajitas!

by Dave Washburn

Cinco de Mayo is coming up and we have a big party planned (not the correct date- having it on the 9th, Saturday- come on down)- so I have my sombrero thinking cap on. I developed this recipe years ago after too many tasteless fajita fillings. Simple and fun. Make sure that you have dos dos equis ready for the cook.

2 lbs boneless skinless chicken breasts
2 lbs round steak
half cup olive oil
2 T cumin
2 T chili powder
2 cloves garlic (I prefer roasted) minced or smashed
1 t oregeno (mexican if you have it)
1 t thyme
zest and juice of 3 limes
1 t kosher salt
1 t cracked black

optional random hot sauce
8-10 green onions sliced
half bunch cilantro chopped

Slice the chicken and beef across the grain in half inch wide strips- place in separate bowls.

Whisk the remaining ingredients together- pour over the chicken and beef- stir to coat- cover with plastic wrap and chill four hours.

Toppings

3-4 green or red sweet peppers cleaned and sliced into half inch strips
2 large sweet onions sliced into half inch slices- separated into rings

Place in a large bowl, drizzle with olive oil, salt with kosher or sea salt add a grind of pepper.

Toss to coat.

Grill the chicken and beef over high heat- you are looking for medium rare- 2-3 minutes a side, if that.

In a grill pan, grill the veggies until slightly wilted and they have grill marks.

Serve with a big pile of warm flour tortillas and your fav condiments- sour cream, guacamole, pico de guya, salsa, whatever. Place everything on the table (meat on heated platters) and watch everyone go nuts. Refried beans and Mexican rice are excellent with this.