Grilled fajitas with two kinds of fillings – a detailed recipe cooking. 
Time: 5 час. ten min Difficulty: easy Servings: 15 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Meat filling
- 1350 gr. boneless skinless chicken breasts
- 1350 gr. flank and skirting steaks
- 30 to 40 tortilla wheat cakes
- Beans Fiesta, recipe next
- 450 gr grated cheese
- 250 gr sour cream
- 5 lime sliced
Marinade
- 1/2 tbsp. olive oil
- 1/4 Art. seasoning chili
- 3 tbsp. l Worcestershire sauce
- 1 tbsp. l ground cumin
- 1/2 tsp red pepper flakes
- 3 cloves, minced garlic
- 3 lime juice
- 1 tbsp. l Sahara
- 1 tsp salt
- 1/2 tsp black pepper
Pico de Gallo
- 5 tomatoes
- 3 jalapenos peppers
- 1/2 large onion
- 1 bunch of cilantro
- 1/2 lime
- Salt
Topping
- 2 medium onions, cut in half and chop
- 4 bell peppers (any color), selected and sliced into strips
- Stir with 2 tbsp. l olive oil
Beans Fiesta
- 900 gr. Pinto Beans
- 1 pork knuckle, cut into pieces
- 1 onion, diced
- 6 sweet peppers of different colors, peeled and chopped cubes
- 6 cloves of garlic, chop
- 1 tbsp. l seasoning chili
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
Recipes with similar ingredients: chicken breast, beef, beans pinto, cheese, lime juice, Worcestershire sauce, cumin, red pepper cereal, chili seasoning, tomatoes, jalapenos, sweet peppers, pico de gallo sauce, tortilla, sour cream, cilantro
Recipe preparation:
- For marinade: In a blender, mix olive oil, chili powder, Worcestershire sauce, cumin, red pepper flakes, garlic and lime juice; season with salt and pepper. Then add sugar, and stir the marinade until it is completely homogeneous. For Meat: Place chicken and beef in a separate bowl or large resealable plastic storage bags. Fill in chicken and beef marinade and grind the marinade over the whole meat. Wash your hands well, and then cover the dishes with plastic wrap and marinate in the refrigerator for 4 to 6 hours.
- For pico de gallo: Cut tomatoes, jalapenos and onions very small cubes. Then chop the cilantro well. Before cut and discard long stems without leaves. Put mix all the ingredients in a bowl and mix well. Squeeze the juice out halves of lime in a bowl. Add salt to taste and mix. again. When you’re ready to cook vegetables, preheat the grill to high temperature. Grill the chicken on both sides to full readiness, approximately 4 minutes from each side. Put it on plate to cool for 5-10 minutes. Saute the beef on grill on both sides until cooked, about 5 min. with each side. Put it on a plate to cool for 5-10 minutes. Put the vegetables on the wire rack and cook from time to time turning over, about 10 min.
- Putting the dish: Put the vegetables on the dish. Chop chicken and beef strips. Wrap the tortilla in foil and hold on grill warm before serving. Serve with fiesta beans, grated cheese, slices of lime, with fresh pico de gallo salsa and sour cream.
Beans Fiesta
Place the beans in a large bowl and cover with cold water. Give infuse for 5-6 hours or leave overnight. Drain and rinse the beans and then place them in a large pot. Add garlic, green, orange, red pepper and onions. Fill them about 2 cm. with water, and then add the shank or bacon. Then add chili powder, cumin, salt and pepper. Shuffle to combine the ingredients, and then bring the mixture to a boil. Reduce fire to a minimum and simmer the beans until cooked, about 2 hours. Check fluid level approximately halfway through the process. cooking; if you prefer less boiled beans, you can drain about a third of the water.
