We're big fajita fans in my house. Chicken, steak, shrimp, mushroom - or a combination - always seem to please everyone when we can't decide what to eat. I realize you can buy pre-made fajita marinade at the grocery store, but I like making my own so I can control what goes into it. Plus, to make life easy, I stand at my open refrigerator door and add the ingredients to a freezer bag. When I'm finished with each ingredient, I just put it right back in the fridge. Once everything is in the bag, I add strips of meat, zip up the top and let it all marinate as long as possible (up to 24 hours is ideal). Start the fajita tradition in your house tonight!

Chicken and Steak Fajitas

Fajita Marinade
1 cup low-sodium chicken or beef broth
2 tablespoons soy sauce
1 tablespoon ponzu sauce (or another tablespoon soy sauce)
1 tablespoon Worcestershire sauce
1 tablespoon honey
2 teaspoons red wine vinegar
2 teaspoons liquid smoke (hickory or mesquite)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce, or more to taste

1/2 pound boneless, skinless chicken breast, cut into thin strips
1/2 pound lean steak, cut into thin strips
1 tablespoon vegetable oil
1 each red and green bell pepper, seeded and cut into thin strips
1/2 yellow onion, cut into thin slices
Salt and freshly ground black pepper
Flour tortillas

Optional toppings:
Shredded cheddar cheese
Salsa
Guacamole
Sour Cream
Jalapeños, fresh or pickled
Ranch dressing (that's what my kids like with their fajitas)

In a medium bowl or freezer bag, combine all the marinade ingredients and mix well. Add the chicken and steak strips and refrigerate as long as possible (up to 24 hours).
Heat the oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook for 3 to 5 minutes, until crisp-tender. Season to taste with salt and pepper. Remove the peppers and onion from the pan, using tongs, and set aside.
Set the pan back over medium-high heat. Using tongs, add the chicken and steak strips to the hot pan, reserving the marinade in the bag or bowl. Cook for 3 to 5 minutes, until the meat is browned on all sides. Add the marinade to the pan and bring to a boil. Cook until the mixture reduces to about 1/4 cup (it's important that you thoroughly cook the marinade since it held raw meat). Add the reserved bell peppers and onions and stir to combine and heat through.
Serve the meat and vegetables with the flour tortillas on the side. Add toppings as desired.

Serves 4





Photo: keko64