Combination (Steak & Chicken) Fajita Burritos

Tex-Mex Combination (Steak & Chicken) Fajita Burritos

Steak_Chicken_Fajita_BurritI love a good burrito and this recipe is absolutely delicious! I was inspired to make this burrito from my frequent trips to Texas and eating at top notch Tex-Mex restaurants.  If I am not ordering enchiladas, I am ordering fajitas but it always seems like I end up making a burrito out of the ingredients they place in front of me.  I layer the fajita fixings, with the rice and beans along with cheese, veggies and hot sauce!

My wheels started turning as I sat at home one evening craving the deliciousness of my favorite Tex-Mex fares and I came up with this scrumptious combination fajita burrito made with chicken and steak.

You make these once and you’ll be hooked!!! Chipotle who?  The ingredients list looks quite hefty, but it is a cinch to put together!  No, this is not a completely from scratch meal… sometimes a much needed shortcut is in order, especially for the person on the go who wants a delicious meal to WOW their dinner guests!

For this amazing burrito,  you will need:

1 pound of Chicken breasts (sliced into strips before cooking)
1 pound of Skirt Steak (sliced into strips after cooked)
1 package of fajita seasoning
Carne Asada Seasoning
4 ounces of cheddar cheese
4 ounces of monterrey jack cheese
1 can of your favorite re-fried beans
1 box or package of Mexican Rice
Mild Salsa (or Hot if you like it REALLY spicy)
Lettuce
Tomatoes
1 Large Red Onion
Sour Cream
Guacamole (Click HERE for my Guacamole Recipe)
Large Tortillas (Either make them from scratch or buy the burrito sized flour tortillas)

Start by prepping all of your veggies.  Make sure you look at ALL the recipes mentioned above so you have enough ingredients!  Cut onions, tomatoes, bell peppers, jalepeno, and lettuce. Grate your cheeses!

Prepare the guacamole first and refridgerate after completion.  I recommend using plastic wrap and pressing it down onto the surface of the guacamole.  This, along with the lemon, prevents it from turning brown

Next, prepare your Mexican rice as per the directions on the packaging or box.  Once you cover to simmer, start on your meat.

Prepare  your chicken using my Chicken Fajita Quesadilla recipe!  I do love to change up and combine components of my recipes… makes this easier to remember!  The chicken cooks fast so prep your steak BEFORE you start to cook the chicken so you can start that directly after.

To prep your steak, liberally season it with Carne Asada seasoning, salt and pepper.

If you have a double burner grill (I have a cast iron one), heat on medium and once it is thoroughly heated evenly, cook your skirt steak for 5 minutes on each side for Medium.  I personally, do not like my steak rare, so if you want it cooked a little less,  shorten by a minute or so on each side.  Once your steak is cooked to your liking, remove from heat and let rest for at least 5 minutes to let the juices redistribute, then slice.

*If you do not have a double burner grill, a regular cast iron skillet works fine to cook your steak OR if you have a grill readily available… make it a cook out!

Once your meat is done, quickly heat your re-fried beans. I like to add a little cumin powder and garlic powder to my beans, plus salt and pepper to amp up the flavor.  If I have a little bacon grease on hand, I will add a teaspoon of that to the beans as well, but if not, it tastes great without it.

Next, heat your tortillas.  They are LARGE, so if you have a skillet that can handle them, I recommend heating them that way.  If not, pop them in the oven!

Now it’s time to build this big ole burrito!  Start my layering the beans, then rice, then chicken fajita mixture and your steak.  Top this off with your guacamole, sour cream, lettuce, tomatoes, salsa and cheese!  Dig in… it’s  a whopper of a burrito!  You’ll need both hands to eat this one!

 

 

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