Sunday, May 25, 2014

Chicken and Steak Fajitas

 When having Fajitas is it hard to decide what kind you want? WHY not try these, chicken and steak
They are a mixture of Goodness you will want to repeat often. The sauce is a little spicy but Oh So Good
Enjoy


Ingredients
I small can of el pato sauce
1/2 cup orange juice
1/4 cup extra-virgin olive oil
2 large limes, zested and juiced
1/4 cup agave nectar or 3 tablespoons brown sugar
3 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon chili powder
1/2 teaspoon kosher salt, plus extra for seasoning
2 large onion sliced
2 green peppers sliced
1 whole garlic diced
4 boneless and skinless chicken breasts sliced into strips
1 (12 to 16-ounce) skirt or flank steak sliced into strips
Shredded Cheddar Cheese
Sour Cream, Black Olives, your favorite toppings
Serving suggestion: corn or flour tortillas, warmed

Directions
In a small bowl, combine the orange juice, olive oil, lime juice, lime zest, agave nectar (or brown sugar, if using), garlic, oregano, chili powder, and 1/2 teaspoon salt. Pour the mixture into a 1-gallon-size resealable bag. Add the chicken breasts, chicken thighs and steak and refrigerate for 4 hours, turning the meat occasionally. Drizzle Olive Oil in a Large Skillet and Heat till sizzling hot.  Remove the meat from the bag and season with salt. Reserve the marinade.

Put Chicken and Steak into Large Hot Skillet and cook till done. Toss onions, peppers and garlic into Chicken and Steak Mixtures and cook till tender. Allow the meat to rest for 10 minutes before slicing.

Meanwhile, put the marinade and add can of el pato sauce in a small saucepan and bring to a boil over medium-high heat (in order to kill any bacteria). Boil for 5 minutes until slightly thickened.
Pour the cooked marinade over the chicken and meat and toss until coated. Serve the meat in warm tortillas. TOP with cheese, olives, sour cream and any other toppings you like.

Notes
To warm the tortillas, set a burner to medium heat. Using tongs, put a tortilla directly over the flame until slightly charred, about 20 to 30 seconds. Flip the tortilla and cook on the other side. Keep the tortillas warm in a tortilla warmer or wrap in a clean towel until ready to serve.

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