Steak or Chicken Fajitas
'With all the Fixings'
Submitted By: Taz

Ingredients:

2 lbs Skirt Steak OR Boneless/Skinless Chicken Breast
1 Medium Red Onion - halved and sliced into strips
2 Bell Peppers (your choice of colors) - seeded and sliced into strips
2 cloves Fresh Garlic - minced
3 Tbs Oil - can use canola, avocado, grape seed, sunflower, or safflower oil
Juice of 1 Lime
Fajita Seasoning:
   2 Tbs Garlic Powder
   2 Tbs Cumin Powder
   2 Tbs Smoked Paprika
   1 Tbs + 1 tsp Guajillo Chile Powder*
   2 tsp Chile De Arbol Powder*
   1 Tbs Dried Mexican Oregano
   1 tsp Coriander Powder
   1 tsp Ground Black Pepper
   1 tsp Kosher Salt

Simple Guacamole:
   2 Large Ripe Avocados
   ¼ Small Red Onion- minced
   Juice of 1 Lime
   2 Tbs Fresh Cilantro - finely chopped
   Kosher Salt to taste
   Fresh Ground Black Pepper to taste
             Salsa Fresca (AKA Pico de Gallo):
                 2 Roma Tomatoes - diced
                 1 Small Red Onion - diced
                 1 Large Serrano Chile - seeded and small diced
                 1 clove Fresh Garlic - minced
                 ¼ Cup Fresh Cilantro - small chopped
                 Juice of 1 Lime
                 Kosher Salt to taste
                 Fresh Ground Black Pepper to taste
                 
               'To Serve':
                 Tortillas
               Sour Cream
               Shredded Cheese - Monterey Jack and/or Cheddar
               Additional Cilantro
               Lime Wedges
               Refried Beans
               Arroz Rojo (‘Mexican Red Rice’)

* You can substitute Chipotle Chile Powder for either or both

Preparation:
  1. Thoroughly combine all the ‘Fajita Seasoning’ ingredients together in a small bowl or jar and set aside until needed
  2. Slice you steak or chicken into thin strips (making sure to cut across the grain if using steak) - Transfer to a bowl and add 1 Tbs of the oil - Toss to thoroughly coat - Add 1-1 ½ Tbs of the fajita seasoning and toss to thoroughly coat - Set aside until needed
  3. Make the Salsa Fresca: Prep all your ‘Salsa Fresca’ vegetables and place in a bowl - Add the lime juice and season to taste with salt and pepper to taste - Set aside until ready to serve
  4. Make the Guacamole: Mince your onion and place in a bowl - Add the lime juice and give it a good stir and set aside - Remove the stones from the avocados and scoop out the flesh into a separate bowl and use a fork to mash up the avocado flesh into the consistency you like (a little chucky is preferred)
  5. Add the onion and lime juice that has been soaking along with the finely chopped cilantro - Add ¼ tsp salt and ⅛ tsp pepper - Gently stir everything together until evenly distributed - Adjust seasoning to taste with additional salt, pepper, and lime juice as necessary - Set aside until ready to serve
  6. Prep your onion, bell peppers, and garlic for the fajitas (you can combine the onion and bell peppers but keep the garlic separate)
  7. Place a large cast iron skillet or wok over medium-high heat and allow to heat until just smoking
  8. Once the skillet is hot, add the remaining 2 Tbs of oil and swirl to coat - Add the onion and bell pepper and fry until onions are just tender (apx 3 minutes) - Add the garlic and sauté until very fragrant (apx 30 seconds) - Add the meat and continue to sauté (stirring frequently) for 5 minutes
  9. Add 2-3 tsp of the fajita seasoning and thoroughly combine - Add a splash of water (apx 2 Tbs) and give everything a good mix - Continue to sauté (stirring continuously) until all of the moisture has evaporated and the meat is cooked through
  10. Remove from heat - Add the lime juice and give it a good stir
  11. Serve straight from the skillet or wok with your salsa fresca, guacamole, warm tortillas, sour cream, shredded cheese, additional chopped cilantro and lime wedges along side refried beans and/or arroz rojo or any other Mexican favorites to complete the meal