Chuy's Tex-Mex Fajitas

Marinade:

-Oil                 1 Cup 
-Fresh Lime Juice             2 TBS 
-Shiner Bock Beer             1/2 Beer 
-Salt, Pepper, Garlic Powder                  
 Chile Powder, Cayenne Powder                     1 TSP Each 
-Minced Serrano Pepper          1 TSP 

1. Mix all ingredients in a large bowl and separate between two freezer bags 
2. Add chicken to first freezer bag and shake to cover meat 
3. Add steak to second freezer bag and shake to cover meat  
2. Allow meat to marinate for 24 hours before cooking 

Meat and Vegetables: 

-Chicken Breasts             2 Breasts 
-Skirt Steak             1 LB 
-Sliced White Onions (Strips)        1 Onion 
-Sliced Green Bell Peppers (Strips)    2 Peppers
-Sliced Red Bell Peppers (Strips)         1 Pepper
-Roasted Green Chiles (Diced)         1/4 Cup 
-Cilantro (Chopped)             To Taste 

1. Grill chicken to internal temp of 165 degrees and grill steak to preferred internal temperature 
2. Rest meat before slicing 
3. Heat butter in large sauté pan til lightly smoking. Combine all vegetables and cilantro into pan and sauté until onions are translucent 

Building Fajitas:

-Flour Tortillas         8 
-Shredded Lettuce         As Needed 
-Pico de Gallo         As Needed
-Grated Cheese         As Needed    
-Guacamole         As Needed
-Sour Cream         As Needed

1. Build fajitas using flour tortillas, sautéed vegetables and meat 
2. Add cheese, lettuce, guacamole, etc. as desired 
3. Serve with refried beans and rice