How to Make Fajitas

Ree Drummond's recipe for fajitas will ensure a successful Cinco de Mayo celebration.

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Chicken and Beef Fajitas

Ree makes a crowd-pleasing fajita dinner with two protein options. If you're hosting a Cinco de Mayo party, allow guests to assemble their own fajitas by serving the sliced chicken, beef and veggies on platters alongside other Mexican fixings.

Get the Recipe: Chicken and Beef Fajitas

Prepare the Marinade

Start preparing a few hours in advance by making a simple marinade for the chicken and beef. In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper, and blend the marinade until it's totally combined and smooth.

Marinate the Meat

Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef, and rub the marinade all over the meat. Give your hands a good wash, then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.

Pico de Gallo

Chop the tomatoes, jalapenos and onion into very small dice. (Leave the seeds in your jalapenos for a hotter pico.) Next, chop up a thick bunch of cilantro, removing the long leafless stems first. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl and add salt to taste.

Vegetables

Throw the onions and bell peppers into a bowl, and toss with olive oil and some salt and pepper.

Grill the Meat

Grill both sides of the chicken on high heat until completely cooked through (about 4 minutes per side), then remove it to a platter to rest for 5 to 10 minutes. Next, grill the beef on both sides for about 5 minutes in total and remove it to a platter to rest. Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.

Put It All Together

Pile the veggies on a platter alongside the sliced chicken and beef. Wrap the tortillas in foil and warm them through on the grill. Serve the chicken, beef and veggies with the warm tortillas, beans, grated cheese, sour cream, lime wedges and pico de gallo.

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