Ree Drummond’s 5-STAR Chicken and Beef Fajitas 🌟🔥🌮 The Pioneer Woman | Food Network

With tender strips of marinated, grilled chicken and skirt steak tossed with sautéed peppers and onions, we want Ree Drummond’s sizzling Chicken and Beef Fajitas for dinner every night of the week! Put it all together in tortillas with pico de gallo, cheese, sour cream and beans.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Chicken and Beef Fajitas

RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 5 hr 10 min (includes marinating and resting)
Active: 50 min
Yield: 15 servings

Ingredients

Marinade
1/2 cup olive oil
1/4 cup chili powder
3 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1/2 teaspoon red pepper flakes
3 cloves garlic, minced
Juice of 3 limes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper

Meat
3 pounds boneless, skinless chicken breasts
3 pounds skirt steak

Pico de Gallo
5 plum (Roma) tomatoes
3 jalapeño peppers
1/2 large onion or 1 small onion
1 bunch fresh cilantro
1/2 lime
Salt

Fajita Vegetables
2 medium onions, halved and sliced
1 green bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
2 tablespoons olive oil
Salt and freshly ground black pepper

Fixins
30 to 40 flour tortillas
Fiesta Beans, recipe follows
1 pound grated Cheddar cheese
1 8-ounce container sour cream
5 limes, sliced into wedges

Fiesta Beans
2 pounds dried pinto beans
6 cloves garlic, minced
2 green bell peppers, diced
2 orange bell peppers, diced
2 red bell peppers, diced
1 onion, diced
1 ham hock or 6 slices thick-cut bacon
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper

Directions

For the marinade, blend olive oil, chili powder, Worcestershire sauce, cumin, red pepper flakes, garlic, lime juice, sugar, salt and black pepper until smooth.

For the meat, place chicken and steak in separate containers, pour marinade over and coat well. Cover and refrigerate 4 to 6 hours.

For the pico de gallo, finely dice tomatoes, jalapeños and onion. Chop cilantro. Combine with lime juice and salt, then mix.

For the fajita vegetables, toss onions and peppers with olive oil, salt and pepper.

Cook chicken on a hot grill until done, about 4 minutes per side, then rest 5 to 10 minutes. Cook steak until done, about 5 minutes total, then rest 5 to 10 minutes. Grill vegetables until tender, about 10 minutes.

Warm tortillas wrapped in foil on the grill. Slice chicken and steak, then serve with vegetables, pico de gallo, beans, cheese, sour cream and lime wedges.

For the fiesta beans, soak beans 5 to 6 hours or overnight, then drain and rinse. Simmer with garlic, peppers, onion, ham hock or bacon, spices and water for about 2 hours until tender.

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Ree Drummond’s SIZZLIN’ Chicken and Beef Fajitas 🔥🌮 The Pioneer Woman | Food Network


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