Restaurant Mexican Steak + Chicken (Fajitas, Bowls, Tacos)

Marinated Steak or Chicken grilled on a George Foreman or skillet

Marinade

Easy Method: Mix all these ingredients together:

• 1/2 packet McCormick Spicy Taco seasoning (or your preferred, spicy taco seasoning)

• 2 tspn soy sauce

• 3 cloves garlic, crushed or minced

• 3 tspn Trader Joe's spicy red taco sauce (or similar)

• 2 tbspn oil

Harder Method: Mix all these ingredients together and blend until smooth, add 1/4 water until wet enough to coat meat

• 1/2 medium red onion coarsely chopped

• 3 cloves minced garlic

• 2 tablespoons adobo sauce and 1 chili from a small can of adobo peppers (you can find these in the mexican section of a grocery store)

• 2 tablespoons olive oil

• 2 teaspoons cumin

• Salt and freshly ground black pepper

• 2 teaspoons dried oregano (optional)

• 1/2 teaspoon liquid smoke flavoring (optional)

Grill the Meat

Ingredients (your choice of meat):

• 2 pounds boneless, skinless chicken (preferably thighs for flavor but breasts are fine)

• 2 pounds steak (loin, round, or flat - don't splurge, anything with texture. 1/2″ – 1″ inch steak grills best)

Directions:

• Pour marinade over meat in a freezer bag, massage bag with hands and marinate in fridge at least 30 minutes, up to overnight

• Note: When grilling, always err on the side of undercooking so your meat doesn't get tough or chewy, since it'll cook by itself after you take it off the grill). Always check temperature with a meat thermometer for perfect doneness.

If using George Foreman grill, preheat on high for 5 minutes then cook as follows:

• Steak: 4-7 minutes for medium rare, 6-9 minutes for medium, 7-10 for well done (check temperature on chart below)

• Chicken: 5-7 minutes (until 165 degrees F)

If using a skillet / grill:

• Heat 2 tablespoons oil in a large skillet until shimmering (or preheat a grill over high heat)

• Add meat to the pan and cook, turning occasionally, for 5-10 minutes or until the temperature reaches level of doneness (check temperature with a meat thermometer and check doneness on chart below)

Finish

Finally, cut meat depending on what you're making:

• Cubes or small strips for Chipotle bowls or tacos

• Thin strips for fajitas

• Chopped finely for quesadillas or soup