Chicken and beef fajitas

Name: Chicken and beef fajitas
Cook time: 20 min
Cuisine: Mexican recipes
Ingredients: 2 kg chicken breasts; 0.5 cup mojo chipotle; 0.5 kg round beef steak or perch steak; 2 tablespoons of Aceite de Oliva Único; 1 red onion; 2 cups small carrots; 2 cups of Gandules verdes con coco; 0.25 kg asparagus; 1 tablespoons of Adobo with GOYA pepper; 1 package of Wheat Totillas; 1 tablespoons of Pico De Gallo Sauce; 1 chopped coriander; 1 pinch lemon wedges

Mexican recipes

Meat and poultry

Launch

Medium

20'

When it's party time, sizzling fajitas are always a crowd pleaser! Here, the chicken and beef strips are marinated deep in smoked GOYA® Pepper Marinade and then grilled to perfection. Dip the seasoned meat into hot flour tortillas and personalize your fajitas filled with sauteed red onions, carrots, peas and fresh asparagus.

Ingredients Preparation Share

Ingredients

2 kg chicken breasts
0.5 cup mojo chipotle
0.5 kg round beef steak or perch steak
2 tablespoons of Aceite de Oliva Único
1 red onion
2 cups small carrots
2 cups of Gandules verdes con coco
0.25 kg asparagus
1 tablespoons of Adobo with GOYA pepper
1 package of Wheat Totillas
1 tablespoons of Pico De Gallo Sauce
1 chopped coriander
1 pinch lemon wedges

Preparation

In zip-top bag, combine chicken and ¾ cup Mojo. Push out air and seal. Cut beef into thirds crosswise, with the grain. (If using hanger steak, cut into thirds, lengthwise, along the grain of the meat.) Combine beef and remaining ¾ cup Mojo in separate zip-top bag, push out air and seal. Marinate both chicken and steak, refrigerated, for 2-24 hours. Let stand at room temperature for 30 minutes before grilling; drain and discard marinades.
Preheat grill or grill pan over medium-high heat. Cook chicken, turning once, until juices run clear and internal temperature reads 165°F on instant-read thermometer, about 12 minutes. Cook beef, turning once, until internal temperature reads 125°F on instant-read thermometer for medium-rare, about 10 minutes. Place meats on plate and tent with foil to keep warm.
Heat olive oil in large nonstick skillet over medium-high heat. Add onion and carrots; cook, stirring occasionally, until starting to brown, about 6 minutes. Add sugar snaps and asparagus. Cook, stirring occasionally, until vegetables are tender-crisp, about 6 minutes more. Toss with Adobo and place on serving platter. Slice chicken and beef; add to platter.
To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, Pico de Gallo Salsa, cilantro and a squeeze of lime; wrap and enjoy.