Marinade:

• 1/2 cup olive oil
• 1/4 cup chili powder 
• 3 tablespoons Worcestershire sauce 
• 1 tablespoon ground cumin 
• 1/2 teaspoon red pepper flakes 
• 3 cloves garlic, minced 
• Juice of 3 limes 
• 1 tablespoon sugar 
• 1 teaspoon salt 
• 1/2 teaspoon black pepper 

Meat:

• 3 pounds boneless, skinless chicken breasts
• 3 pounds skirt steak 

Pico de Gallo:

• 5 plum (Roma) tomatoes
• 3 jalapeno peppers 
• 1/2 large (or 1 small) onion 
• 1 bunch fresh cilantro 
• 1/2 lime 
• Salt

Fajita Vegetables:

• 2 medium onions, halved and sliced
• 1 green bell pepper, seeded and sliced into strips 
• 1 green bell pepper, seeded and sliced into strips
• 1 orange bell pepper, seeded and sliced into strips
• 1 orange bell pepper, seeded and sliced into strips 
• 1 red bell pepper, seeded and sliced into strips 
• 1 red bell pepper, seeded and sliced into strips
• 1 yellow bell pepper, seeded and sliced into strips
• 1 yellow bell pepper, seeded and sliced into strips 
• 2 tablespoons olive oil 
• Salt and freshly ground black pepper

Fixins:

• 30 to 40 flour tortillas
• Fiesta Beans, recipe follows
• 1 pound grated Cheddar cheese
• One 8-ounce container sour cream 
• 5 limes, sliced into wedges 

Fiesta Beans:

• 2 pounds dried pinto beans
• 6 cloves garlic, minced
• 2 green bell peppers, seeded and diced
• 2 orange bell peppers, seeded and diced
• 2 red bell peppers, seeded and diced
• 1 onion, diced
• 1 ham hock (or 6 slices thick-cut bacon, cut into pieces)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper