This one is based on another of Dora Gonzalez' sizzlin' recipes. I love it since I can slice up bell peppers and onions in advance (before I forget I have them in the crisper and they go bad) and freeze them into 'fajita mix' size packages for a quick meal with little prep time. I love the color and variety of taste when using green, red, yellow and orange bell peppers and will put a little of each into each 'mix' along with 1 to 1/2 sliced onion. I usually leave out the Worchestershire sauce in the mixture below. When it's all done, our children eat the chicken part best of course, and we all enjoy it!
2 lb. beef skirt or chicken breast (I usually cook an average of 1 chicken breast per person being served)
oil for panfry
1 large onion
1 large tomato
1 large bell pepper (or more)
Juice of 1-2 lemons
2-3 garlic cloves, crushed
salt and black pepper to taste
Mix: 1/2 cup Italian dressing & 1/4 cup Worchestershire sauce
12 flour tortillas
1 recipe guacamole
Fresh cilantro
Marinate beef or chicken with lemon juice, crushed garlic, salt & pepper for 2-3 hours. Slice onion, tomatoes, bell peppers. Heat skillet with small amount of oil and brown meat. Remove meat and marinade sauce from skillet. Cook veggies 'til tender. Remove veggies, add meat and layer veggies back on top of meat. Drizzle on Italian dressing sauce and let sizzle. Serve with warm tortilla and layer on guacamole, cilantro or other choice of toppings. Roll, eat and enjoy!
*We've found that sliced raw bell peppers and onions freeze well in advance, as would cooked sliced chicken breast, to make this meal 'fast' and easy to make up.
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