These fajitas taste just like the ones at Chuy’s.
Marinade:
- Oil 1 Cup
- Fresh Lime Juice 2 TBS
- Shiner Bock Beer ½ Beer
- Salt, Pepper, Garlic Powder
- Chile Powder, Cayenne Powder 1 teaspoon Each
- Minced Serrano Pepper 1 TSP
- Mix all ingredients in a large bowl and separate between two freezer bags
- Add chicken to first freezer bag and shake to cover the meat
- Add steak to second freezer bag and shake to cover the meat
- Allow meat to marinate for 24 hours before cooking
Meat and Vegetables:
- Skirt Steak 1 LB
- Sliced White Onions (Strips) 1 Onion
- Sliced Green Bell Peppers (Strips) 2 Peppers
- Sliced Red Bell Peppers (Strips) 1 Pepper
- Roasted Green Chiles (Diced) ¼ Cup
- Cilantro (Chopped) To Taste
- Grill steak to preferred internal temperature
- Rest meat before slicing
- Heat butter in large sauté pan till lightly smoking. Combine all vegetables and cilantro into the pan and sauté until onions are translucent
Building Fajitas:
-Flour Tortillas 8
-Shredded Lettuce
-Pico de Gallo
-Grated Cheese
-Guacamole
-Sour Cream
- Build fajitas using flour tortillas, sautéed vegetables, and meat
- Add cheese, lettuce, guacamole, etc. as desired
- Serve with refried beans and rice