Chicken & Steak Fajitas with Salsa Verde

Try the Ducks Chicken and Steak Fajitas – Muy Bueno el todo de a mundo me gusto aqui tiene usted

Chicken & Steak Fajitas with Salsa Verde

Ingredients

SALSA VERDE
1 pound tomatillos
½ white onion, quartered
4 garlic cloves, whole
2 jalapeño chiles, stemmed
¼ teaspoon salt
¼ cup chicken stock
½ teaspoon dried Mexican oregano
1 bay leaf
¼ cup finely chopped fresh cilantro
juice from 2 limes

MEAT MARINADE
Juice of 2 limes
½ cup of olive oil
8 cloves garlic, peeled, minced
2 teaspoon ground cumin
2 fresh Jalapeño pepper, seeded and finely chopped
1 cup chopped fresh cilantro, including stems
1 teaspoon Mexican oregano

FAJITAS
2 pounds Steak – Top Sirloin, flank or skirt
2 pounds boneless skinless chicken breasts
6 bell peppers of assorted colors
2 white onions
12 Flour tortillas

SIDES (optional)
shredded cheese
sour cream
guacamole

SALSA VERDE (CAN BE PREPARED IN ADVANCE) 
Tip: Make a ton and freeze what you don’t use for up to six months.

Preparation
Wash and husk 1 pound of tomatillos.
Finely chop ¼ cup fresh cilantro.
Zest and juice 2 limes.
Prepare ¼ cup chicken stock
Quarter ½ white onion
Remove stems from 2 jalapeño chiles
Peel 4 garlic cloves (leave whole)

In a large pot add:

• 1 pound tomatillos
• ½ white onion, quartered
• 4 garlic cloves, whole
• 2 jalapeño chiles, stemmed
• ¼ teaspoon salt

Add water to cover. Bring to a boil over high heat.
Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes.
Remove from the heat and let cool slightly.
Carefully transfer the boiled vegetables, along with the cooking water, to a blender.
Puree for a few seconds to blend.

Then Add to the blender:

• ¼ cup chicken stock
• ½ teaspoon dried Mexican oregano
• 1 bay leaf
• ¼ cup finely chopped fresh cilantro
• juice from 2 limes

Continue to puree until smooth.
You should have about 5 cups of Salsa Verde.
Put in the refrigerator (or freezer) until you are ready to make your main dish.  Let them come to room temperature on the day you are serving.

MARINADE THE MEAT (2-6 HOURS BEFORE MEALTIME)

Mix all marinade ingredients:

• Juice of 2 lime
• ½ cup of olive oil
• 8 cloves garlic, peeled, minced
• 2 teaspoon ground cumin
• 2 fresh Jalapeño pepper, seeded and finely chopped
• 1 cup chopped fresh cilantro, including stems
• 1 teaspoon Mexican oregano

Coat the chicken & steak with the marinade and put it in the refrigerator for 2-6 hours
Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt.

FAJITAS
You can start the chicken then the steak right after you have the chicken browning.
Then they will both finish about the same time.

Chicken
If your chicken breast is thick, butterfly it so it will be about 1 inch or less thick
Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes.
Add the tablespoon of oil to the pan and let this heat up for 1 minute.
Add the chicken, frying on each side for 7-10 minutes, or until done.
Remove from pan and let sit, tented with foil, for 5 minutes.

Steak
Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes.
Add the tablespoon of oil to the pan and let this heat up for 1 minute.
Add the steak, frying on each side for about 3 minutes per side.
Remove from pan and let sit, tented with foil, for 5 minutes.

Vegetables
Slice Bell peppers,and onions into strips.
Cook the vegetables while the meat is resting.
Add a little more oil to the pan if necessary, then add the onions and bell peppers.
Let these sear for 1 minute before stirring, then stir every 90 seconds or so.
Cook for 5-6 minutes total.

Slice the chicken and steak across the grain into thin slices. If you slice the meat at an angle, you will be able to get your slices pretty thin.

Serve immediately with shredded cheese, salsa verde, sour cream, guacamole and warm flour tortillas. (put in microwave over a paper towel for 20 seconds on high heat.)

Chicken & Steak Fajitas

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