Ingredients
Instructions
- Butcher steak into small bite sized pieces
- Butcher chicken thighs carefully to get small bite sized pieces. Try to avoid using bites with veins, fat, or gristle.
- Finely dice bell peppers and onions
- Use as little olive oil as possible to coat the bottom of a pan and put it on medium high heat.
- Add chicken and steak to the pan in a pile. Use about half the spices to season the chicken and steak. Stir to make sure spices mix in well.
- When the meat begins to brown, and the peppers and onion to the pan. Use the rest of the seasoning in a 2nd round of spicing. Stir until the meat is cooked through and the vegetables begin to cook down.
- Remove from heat when cooked. Serve on soft tortilla shells, optionally adding cheese, sour cream or other desired fajita fixings