Grilled fajitas with two types of fillings

Ingredients:

Meat filling

• 1350 g boneless, skinless chicken breasts
• 1350 gr. flank and skirt steaks
• 30 to 40 wheat tortillas tortillas
• Fiesta Beans, recipe below
• 450 gr. grated cheese
• 250 g sour cream
• 5 limes, cut into wedges

Marinade

• 1/2 cup olive oil
• 1/4 cup chili seasoning
• 3 tbsp Worcestershire sauce
• 1 tbsp. ground cumin
• 1/2 tsp red pepper flakes
• 3 cloves garlic, crushed
• Juice of 3 limes
• 1 tbsp. sugar
• 1 teaspoon of salt
• 1/2 tsp black pepper

Pico de Gallo

• 5 tomatoes
• 3 jalapeño peppers
• 1/2 large onion
• 1 bunch of cilantro
• 1/2 lime
• Table salt

Topping

• 2 medium onions, halved and sliced
• 4 bell peppers (any color), selected and cut into strips
• Toss with 2 tbsp olive oil

Fiesta beans

• 900 g pinto beans
• 1 pork knuckle, cut into pieces
• 1 onion, diced
• 6 sweet peppers of different colors, seeded and diced
• 6 cloves garlic, minced
• 1 tbsp. chili seasoning
• 1 tsp ground cumin
• 1 teaspoon of salt
• 1 teaspoon black pepper

Preparation:

1. For the marinadeIn a blender, combine the olive oil, chili powder, Worcestershire sauce, cumin, red pepper flakes, garlic, and lime juice; season with salt and pepper. Then add the sugar and blend until the marinade is completely smooth.
   
   For meatPlace the chicken and beef in separate containers or large resealable plastic storage bags. Pour the marinade over the chicken and beef, rubbing it all over the meat. Wash your hands thoroughly, then cover the container with plastic wrap and marinate in the refrigerator for 4 to 6 hours.
2. For pico de galloFinely chop the tomatoes, jalapeño, and onion. Then finely chop the cilantro. Before chopping, remove and discard any long stems without leaves. Place all ingredients in a bowl and mix well. Squeeze the juice of half a lime into the bowl. Add salt to taste and mix again.
   
   When you're ready to cook the vegetables, preheat the grill to high.
   
   Grill the chicken on both sides until cooked through, about 4 minutes per side. Remove to a plate to cool for 5-10 minutes.
   
   Grill the beef on both sides until cooked through, about 5 minutes per side. Remove to a plate to cool for 5-10 minutes.
   
   Place the vegetables on the grill and cook, turning occasionally, for about 10 minutes.
3. Assembling the dishArrange the vegetables on a platter. Cut the chicken and beef into strips. Wrap the tortillas in foil and keep warm on the grill until serving. Serve with fiesta beans, grated cheese, lime wedges, fresh pico de gallo salsa, and sour cream.
   
   

   Fiesta beans

   
   Place the beans in a large bowl and cover with cold water. Let them soak for 5-6 hours or overnight.
   
   Drain and rinse the beans, then place them in a large saucepan. Add the garlic, green, orange, and red peppers, and onion. Cover with about 2 cm of water, then add the ham hock or bacon. Next, add the chili powder, cumin, salt, and pepper. Stir to combine, then bring the mixture to a boil. Reduce the heat to low and simmer until the beans are tender, about 2 hours. Check the liquid level about halfway through cooking; if you prefer less mushy beans, you can drain about a third of the water.