Grilled Fajitas with Two Types of Fillings

by Editorial Staff

Grilled fajitas with two types of fillings – detailed recipe.

Cook: 5 hours 10 minutes

Servings: 15

Ingredients

Meat filling

  • 1350 gr. boneless and skinless chicken breasts
  • 1350 gr. flank and skirt steaks
  • 30 to 40 wheat tortillas

Fiesta beans

  • 450 gr. grated cheese
  • 250 gr. sour cream
  • 5 limes, sliced

Marinade

  • 1/2 tablespoon. olive oil
  • 1/4 Art. chili seasoning
  • 3 tbsp Worcestershire sauce
  • 1 tbsp ground cumin
  • 1/2 teaspoon red pepper flakes
  • 3 garlic cloves, minced
  • Juice of 3 limes
  • 1 tbsp sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Pico de Gallo

  • 5 tomatoes
  • 3 jalapeno peppers
  • 1/2 large onion
  • 1 bunch of cilantro
  • 1/2 lime
  • Salt

Topping

  • 2 medium onions, cut in half, and chop
  • 4 bell peppers (any color), selected and cut into strips
  • Stir in 2 tbsp olive oil

Fiesta beans

  • 900 gr. pinto beans
  • 1 pork shank, cut into pieces
  • 1 onion, diced
  • 6 different colored sweet peppers, seeded and diced
  • 6 cloves of garlic, chopped
  • 1 tbsp chili seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Directions

  1. For the marinade: In a blender, combine olive oil, chili powder, Worcestershire sauce, cumin, red pepper flakes, garlic, and lime juice; season with salt and pepper. Then add sugar and stir in the marinade until it is completely smooth.
  2. For meat: Place chicken and beef in separate dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Wash your hands well, then cover the dishes with plastic wrap and leave to marinate in the refrigerator for 4 to 6 hours.
  3. For pico de gallo: Cut the tomatoes, jalapenos, and onions into very small cubes. Then chop the cilantro well. Before slicing, select and discard the long stems without leaves. Place all ingredients in a bowl and mix well. Squeeze the juice from half of the lime into a bowl. Add salt to taste and stir again.
  4. When ready to grill vegetables, heat up your grill to high heat.
  5. Grill chicken on both sides until cooked through, about 4 minutes. from each side. Place on a plate to cool for 5-10 minutes.
  6. Grill the beef on both sides until cooked through, about 5 minutes. from each side.
  7. Place on a plate to cool for 5-10 minutes. Place vegetables on a wire rack and cook, turning occasionally for about 10 minutes.
  8. Assembling the dish: Place the vegetables on the dish. Cut the chicken and beef into strips. Wrap tortillas in foil and grill warm until serving. Serve with fiesta beans, grated cheese, lime wedges, fresh pico de gallo salsa, and sour cream.

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