Tex-Mex Fajita

See the video here!

Ingredients:

2 lbs flank or skirt steak

4 boneless skinless chicken breasts

12 flour tortillas

3 sweet peppers, 1 red, 1 orange, 1 yellow seeded and sliced

1 large sweet onion sliced

8 ounces sour cream

8 ounces Guacamole

8 ounces Pico de Gallo

Marinade:

2 cups tequilla

1 cup fresh lime juice

1 cup canola oil

½ cup packed brown sugar

5 tspn ground cumin

4 tspn ground black pepper

2 large jalapeños, seeded

3 tblspn chili powder

5 large cloves garlic

Place the tequila, jalapeños, and garlic in a blender and run at high speed to liquefy.  Now place the

remaining marinade ingredients into the blender and blend until smooth. Now place the skirt steak

into a large plastic zip-loc bag and the chicken into another and split the marinade between them. Seal the bags with as little air inside as possible and refrigerate for 6 hours to overnight.

Once marinated you should place the meats onto a hot charcoal grill searing the steak on both sides and cooking to an internal temp of 135° F.  Ensure the chicken is thoroughly cooked but not dried out.  At the same time thick slice the onions and cleaned peppers and grill until slightly charred.  Now move to a hot cast iron pan with a small amount of canola oil in it.  grill until the onions become translucent.

Just prior to serving heat your tortillas on the grill to warm.  Allow the meat to rest for 10 minutes and then slice into strips cutting the steak on the bias.  Place the condiments out in individual bowls and serve.  Enjoy!