Comment: TexMex origin for this excellent and simple recipe. Ideally use flank or skirt steak, but this is not mandatory. Chicken breast is the other option. It is better to marinate the meat for 8 to 24 hours before cooking it, but not required. The fajitas should be served along with guacamole, sour cream and pico de gallo (or salsa), wrapped in tortillas. I prefer medium size tortillas (20 cm - 8") that will be warmed up just before serving; a good way to do this is 30 seconds to 1 minute in the microwave on high power, 2 to 4 at a time, covered with a towel. For the marinade, one can use EVOO, since before searing the meat will essentially be wiped dry.
600 to 800 g beef or chicken breasts (see text)
1 large or 2 smaller onions
2+ bell peppers (mix of colors)
salsa or pico de gallo
sliced jalapenos (opt)
12 to 15 tortillas
S + P
juice of 1+ lime
2 cloves garlic finely sliced
1 teaspoon ground cumin
1 teaspoon chili powder
1+ teaspoon chipotle powder or smoked paprika
4 tablespoons EVOO
1 jalapeno finely sliced (opt)
Cut the meat in manageable pieces (for easier cooking).
Mix all the ingredients of the marinade and place in a bowl or ziplock bag for marinating.
Marinate for 8 to 24 hours, in a cool place and stir every now and then.
Chop the onion lengthwise in strips, the bell peppers in strips.
Prepare the guacamole, the salsa and the lettuce in small strips.
Remove the meat from the marinade, pat dry and discard the garlic slices (burned garlic does not taste good) and salt generously with coarse salt. Sear to desired doneness in a fry pan with a little bit of oil (it should be rare to medium rare at the most - this meat becomes tough when overcooked). Reserve the meat covered.
Cook the onion and bell peppers in the fry pan with a little salt and pepper.
Meanwhile cut the meat in thin strips against the grain.
When the vegetables start to soften, return the meat to the pan with any juices to warm up, a few minutes, and serve with the warmed up tortillas and the sauces and cheese.