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You need to prepare ● For The Chicken & Seasonings.
You need to prepare Chicken Breast Tenderloins [cut into 1" pieces].
You need to prepare Fresh Ground Cumin.
You need to prepare Fresh Ground Black Pepper.
Use Granulated Garlic Powder.
You need Granulated Onion Powder.
You need Crushed Mexican Oregano.
You need Liquid Smoke [not extract].
You need to prepare Fresh Lime Juice.
You need McCormick Fajita Seasoning.
You need Mexican Beer.
You need ● For The Vegetables & Herbs [julienned].
You need to prepare LG Green Bell Peppers [deseeded].
Provide LG Red Bell Pepper [deseeded].
Prepare LG Orange Bell Pepper [deseeded].
You need LG Yellow Bell Pepper [deseeded].
Provide EX LG White Onion.
Provide Can Hatch Green Chilies.
You need to prepare Fine Minced Garlic.
You need LG Jalapenos [deseeded].
You need Fresh Cilantro Leaves [+ reserves for garish].
You need Epazote Mexican Herb.
Use Dos Equis Beer [as needed to steam vegetables on grill].
You need to prepare Spray Pam.
You need ● For The Sides & Garnishments [as needed].
Provide Chilled Sour Cream.
You need to prepare Prefabed Guacamole Or Fresh Sliced Avacados.
Provide Red & Green Salsas.
Prepare Sliced Lime Wedges.
Prepare Shredded Mexican 3 Cheese.
Prepare Green Chilies.
Provide " Fresh Warmed Flour Tortillas [grilled].
Provide ● For The Smoke.
You need to prepare Hickory Or Mesquite Chips.

You could certainly try other types of meat with this same recipe, but I think the flavor comes through. Fajitas are simple, tasty, quick and there's a lot of fun involved in making your own fajita at the dinner table. Each of us has our favourite blends and toppings and here is a quick recipe for Our wet fajitas have a different layer of flavour. We firmly believe in having contrasting flavours to tantilise the senses.

Here's what you'll need in steps 1 2 3 & 4. Sour Cream not pictured. Sorry. My students got froggy..
Lime, beer, guacamole, salsas and seasonings pictured..
Fresh chopped cilantro and jalepenos pictured..
2 pounds of chicken breasts pictured..
Chop all vegetables and place in a slightly greased aluminum pan. Add beer as well..
Seal the vegetables up tightly..
Rinse and cut chicken into 1" pieces and add all seasonings. Mix well. Marinate for 2 hours stirring occasionally..
Thread your chicken on to your screwers..
Smoke/grill with Hickory or Mesquite chips at 450° for 15 minutes until chicken has a decent char. Grill vegetables until translucent. Check frequently. Don't burn..
Charred chicken pictured..
Grilled and snoked vegetables pictured..
Lightly spray your tortillas with olive oil and sprinkle with cumin and chili pepper. Grill until charred..
Pack and stack em'!.
Serve with ice cold Mexican beers and sides. Enjoy!.

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