Chicken and steak fajitas
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Chicken and beef (steak) fajitas are a Mexican inspired dish that can be found in every Mexican restaurant and for a good reason; they are delicious! This dish is usually served with rice, beans, tortillas, and a salad. It’s such a flavorful recipe that works well as a main course; a great option if you want to enjoy Mexican inspired food! There is no going wrong with them and can easily be made at home. Enjoy!
Types of cuts you can use:
Browning
Browning the whole cuts of meat/chicken creates depth of flavor without overcooking or steaming the cuts, which can result in dryness. Flavor plus juiciness makes for the perfect fajitas.
Tips for browning 1. Allow the cuts to warm up to room temperature before cooking. To do this, simply pull it out of the fridge 15-20 minutes before cooking it. This makes for a more even cooking process. 2. Make sure the pan is hot when you add the protein. 3. Avoid over-crowding the pan, brown/cook in separate batches if needed.
Pan you can use
A cast iron pan is ideal for making fajitas but if you don’t have one, use a stainless steel or non-stick pan. Another great alternative is grilling! you definitely have options.
Accompany with:
- Mexican rice
- Refried beans
- Mexican salsa
- Salad
- Guacamole
- Corn tortillas
- Horchata
Cooking temperatures for beef
Chicken should always be fully cooked
Make sure the chicken is always cooked to a safe internal temperature of 165°F as stated by the CDC.
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Chicken and steak fajitas
Course: MainCuisine: MexicanDifficulty: Easy8
servings10
minutes25
minutes10
minutes45
minutesChicken and beef (steak) fajitas are a Mexican inspired dish that can be found in every Mexican restaurant and for a good reason; they are delicious! This dish is usually served with rice, beans, tortillas, and a salad. It’s such a flavorful recipe that works well as a main course; a great option if you want to enjoy Mexican inspired food! There is no going wrong with them and can easily be made at home. Enjoy!
Ingredients
1 lb chicken thighs, boneless and skinless
1 lb outside skirt steak
- Veggies
3 ea bell peppers: green, yellow and red
1/2 medium white onion
- Marinade
1/2 cup olive oil
1/4 cup lime juice
2 TBSP red wine vinegar
2 TBSP dijon mustard
3 garlic cloves, pressed or grated
1/2 tsp ancho chile
1 tsp paprika
1 tsp onion powder
1/2 tsp cumin, ground
2 tsp kosher salt + more if needed
1/2 tsp black pepper, ground
- Finish touches
Cilantro, chopped
Lime juice, drizzle
Directions
- Veggies: Remove the stem and seeds from the bells peppers and cut into slices that are about 1/2’’ in thickness. Then, slice the onion into the same thickness as the peppers. Transfer both into a bowl and set aside until needed.
- Marinade: In a bowl whisk all the ingredients until well combined. Remove 3 TBSP of the the marinade and set it aside, it will be used for the veggie mix.
- Prep the meat: Place the chicken and steak in two different bowls/containers and cut the steak into smaller pieces to fit the cooking pan.
- Pour the marinade: Pour half of the marinade into the beef and half into the chicken. Mix and toss util both are well coated. Let them sit out for about 15-20 minutes to warm up to room temperature, that way they cook evenly.
- Cook the chicken: Heat a large cast iron or non-stick pan over medium-high heat. Once hot, lay the chicken and brown both sides.*** If the pan over heats, lower the temperature but not too much because it will steam the thighs, and we need to brown them.*** Cook the chicken until the inside reaches a safe internal temperature of 165 F degrees. Remove from the heat and place on a wire rack or plate. Let it rest for 10 minutes.
- Cook the steak: While the pan is still hot lay the steak and brown both sides as well. Here you have the option to cook it to your desired doness. I’ll be cooking it to 150 F degrees which is a medium-well finish. When the steak is ready, turn off the heat, remove the pan from the burner and place the steak on the wire rack. Let it rest for 10 minutes as well. Then slice both the chicken and steak.
- Coat the veggies in the marinade we set aside (the 3 TBSP).
- Back to the stove: on the same pan and over medium-high heat, sauté the veggies until slightly softened or to your desired texture. Next, add in the sliced chicken and beef. Mix it in, and allow them to heat back up, about one minute. Finally, sprinkle chopped cilantro, add a generous squeeze of lime juice, salt to taste, and mix to combine. Remove from the heat (if you don’t want the steak to continue cooking, add it at this point and not when the pan is still exposed to the heat) and add more cilantro as garnish. Serve it in tacos, or accompanied by Mexican rice, refried beans, and salsa.
