Ingredients

• 1 jalepeno, seeded and minced
• 1/2 cup cilantro, chopped
• 1/2 cup scallions finely chopped
• 1/2 cup onions, minced
• 1/2 lime juice, fresh
• 1 cup vegetable oil
• 2 cloves garlic, minced
• 2 teaspoons cumin
• 1 pinch cayenne pepper
• Salt to taste
• 1 pound chicken breast, boneless & skinless
• Fajita marinade, recipe above
• 1 red bell pepper, fine julienne cut
• 1 green bell peppers, fine julienne cut
• 1 Spanish onion, julienne cut
• 2 tablespoons olive oil
• Salt and pepper to taste
• 15 flour tortillas
• 2 cups Salsa Fresca
• 2 cups Salsa Verde
• 2 cups guacamole
• 1 bunch cilantro sprigs
• 1 cup sour cream
• 2 cups grated cheddar, monterey jack or chihuahuah
• 1 ripe avocado with the skin and seed removed
• Juice of 1 lime
• 1 clove garlic, minced
• 1/2 cup of minced onions
• 1/2 cup of diced tomatoes
• jalepeno pepper, minced
• 5 cilantro sprigs
• Salt and pepper to taste
• 6 tomatoes, cut in half
• 1 bunch scallions, minced
• 1 red onion sliced 1/2 inch thick
• 1/4 cup olive oil
• Cracked black pepper and salt, to taste
• 1 teaspoon Chipotle peppers, minced
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1/2 cup cilantro, chopped
• 2 teaspoons garlic, minced
• Freshly squeezed juice of 4 limes
• 1/4 cup olive oil
• 1/2 cup cilantro, chopped
• 6 tomatoes, diced
• 1 onion, diced
• 3 limes, freshly squeezed juice
• 2 teaspoons jalepeno peppers, minced
• Salt, to taste
• Black pepper, to taste

Instructions

1. For the Fajita Marinade: In a mixing bowl combine all of the ingredients and whisk. You may use a food processor to prepare the marinade. To Grill or Sear the Fajitas: Marinate the skirt steak and the chicken separately for about 2 to 3 hours. Prepare your charcoal grill making sure that there is enough charcoal for a hot grill. (You may use a very hot saute pan or skillet to sear the meats if a charcoal grill is not available.) Cook the skirt steak for about 2 to 3 minutes on each side. Cook the chicken for about 3 to 4 minutes on each side until cooked thoroughly. Let stand for several minutes then cut into strips. Keep warm until service. Saute the peppers and onions with olive oil and place on a platter. Arrange the skirt steak and the chicken on a platter with the peppers and onions and accompaniments. Serve immediately. For the Guacamole: In a mixing bowl combine the ripe avocado with the skin and seed removed, the lime juice, garlic, onions, tomatoes and jalepeno pepper and cilantro sprigs and mash with a spoon. Season with salt and pepper to taste. Serve the fajitas with warm flour tortillas and the condiments listed above.
2. Toss the tomatoes, scallions and the red onions in olive oil and season with salt and pepper. Char the tomatoes, scallions and onions on a charcoal grill or grill top. Place the grilled vegetables in a bowl and cool to room temperature. Rough chop the vegetable and add the remaining ingredients. Mix thoroughly and refrigerate.
3. Combine the tomatoes, onions, jalepeno peppers and olive oil together and mix. Right before service add the cilantro, lime juice, salt and pepper and toss. Let stand for 10 minutes and serve the salsas with red, blue and corn tortilla chips.