Fajitas are always a favorite, especially when they’re freshly made. In this recipe, the chicken and beef strips are marinated to perfection in the Mojo Chipotle to then grill to perfection.
To serve, customize your fajitas by placing the strips of beef and chicken in warm flour tortillas with fresh, sautéed ingredients: red onions, carrots, snow peas, and asparagus.
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts (about 1 pound) | 2 |
| Mojo Chipotle | 1½ cups |
| Ribeye or flank steak (sirloin) | 1 lb. |
| Extra Virgin Olive Oil | 2 tbsp. |
| Large red onion, sliced lengthwise | 1 |
| Thin mini‑carrots, cut in half if thick | 2 cups |
| Stringless soft peas | 2 cups |
| Asparagus, cut diagonally | ½ lb. |
| Adobo with Pepper | 1 tsp. |
| Flour tortillas – Fajitas, warm | 1 pack (18 oz.) |
| Classic Guacamole (as a side dish) | to serve |
| Pico de Gallo salsa (as accompaniment) | to serve |
| Chopped cilantro (for garnish) | to taste |
| Lemon wedges or slices (for garnish) | to taste |
Instructions
Step 1
In a resealable bag, combine the chicken and ¾ cup of Mojo. Remove any air and seal. Cut the beef crosswise into thirds, following the grain. (If it’s a sirloin or flank steak, cut it lengthwise into thirds, following the grain.)
Combine the beef and the remaining ¾ cup of Mojo in another resealable bag, remove any air, and seal. Marinate the chicken and steaks and let them chill in the refrigerator for 2 to 24 hours.
Before grilling, let them rest at room temperature for 30 minutes; drain and discard the marinade.
Step 2
Preheat the grill or skillet to medium‑high heat. Cook the chicken for about 12 minutes, turning once, until the juices run clear and the internal temperature reaches 165°F on a quick‑read thermometer.
Cook the beef for about 10 minutes, turning once, until the internal temperature reaches 125°F on a quick‑read thermometer. Place the beef and chicken on a plate and cover tent‑like with aluminum foil to keep warm.
Step 3
Heat the olive oil in a nonstick frying pan over medium‑high heat. Add the onion and carrots; cook, stirring occasionally, until they begin to brown, about 6 minutes. Add the snow peas and asparagus.
Cook, stirring occasionally, until the vegetables are tender‑crisp, about 6 minutes more. Mix in the marinade and transfer to a serving dish. Cut the chicken and beef into strips and add to the dish.
Step 4
To serve, spoon the meat and vegetables into the center of the warm tortillas. Add the guacamole, pico de gallo salsa, cilantro, and a squeeze of lime juice, then wrap. Enjoy!
Nutrition Facts
| Nutrition | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 580 kcal | 29% |
| Total Fat | 26 g | 33% |
| Saturated Fat | 9 g | 45% |
| Trans Fat | 0 g | |
| Cholesterol | 95 mg | 32% |
| Sodium | 980 mg | 43% |
| Total Carbohydrate | 52 g | 19% |
| Dietary Fiber | 6 g | 21% |
| Total Sugars | 6 g | |
| Protein | 34 g | 68% |
| Calcium | 180 mg | 14% |
| Iron | 3.5 mg | 19% |
Disclaimer: Nutrition estimates are for general guidance only, based on a 2,000-calorie diet. Actual values vary with protein choice (chicken/beef), tortilla type, and toppings (sour cream, cheese, guacamole).