Fajita Party

Your fajita party guests will appreciate this adaptable recipe and you'll enjoy minimal fuss. It's the perfect feast for a large casual crowd, especially when guests are likely to arrive at different times.  This Tex-Mex recipe is the basis for a  fun and festive menu for Purim. We also like to make Fajitas and Mexican menus for a meal in the Sukkah. Recipes for Spanish Rice, Guacamole and sides are included below. Ole'!

Chicken and Beef Fajita Marinade and Recipe 


1 cup strong, cold coffee

1 (8 ounce can) tomato sauce

1/4 cup Worcestershire sauce*

1/4 cup oil

4 tablespoons lime juice, about 2 medium limes

1 tablespoon sugar

1 tablespoon coarsely ground black pepper

11/2 pounds London broil

6 boneless, skinless chicken breasts

6 red and green bell peppers, seeded and thinly sliced

4 onions, halved and thinly sliced

8 garlic cloves, minced

3 tablespoons vegetable oil

3 limes

20 flour tortillas 

 1. Mix first 7 ingredients. Place beef and chicken in a plastic storage container with a tight fitting lid and pour marinade over all. Cover, shake to coat well and refrigerate several hours to overnight.

2. Heat grill to medium high. Grill beef until desired doneness: 4 min. per side for rare, 6 minutes per side for medium, 8 minutes per side for well done. Grill chicken 4 minutes per side until firm to touch. Alternatively, you may turn oven to broil and position rack in uppermost slot. Line a baking pan with foil and place London broil on foil. Broil as in grill method. Repeat with chicken, broil 3-4 minutes per side until firm to the touch.

3. Allow meat to sit at least 10 minutes. When cool enough to handle, thinly slice meat and chicken.

4. In large heavy skillet over high heat, pour enough oil to coat bot- tom of pan. Add bell peppers and onions. Stir fry 5-8 minutes until onion is wilted, lower heat, add minced garlic cloves and stir one min- ute. Do this in batches if necessary,

5. Add meat to vegetables, squirt with lime and toss until warm.

6. Place 1/3 cup of meat-vegetable mixture in a line down the center each tortilla, fold one end 2" over meat. Fold tortilla across meat and roll.

Makes: 20 servings

Can make ahead

Active time: 50 minutes Cooking time: included

* Many meat recipes calls for Worcestershire Sauce, which contains fish. Kosher law prohibits cooking or eating meat and fish together. Check with your rabbi or see the opinion of these kosher supervisory agencies: Star-K  and CRC . Also read: "A Middos Lesson in the Worcestershire Sauce" 

Here is how to make a very handy kosher for Passover recipe substitute .

What to serve with a Mexican Party...

Spanish Rice


Tex-Mex Ratatouille

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