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https://muybuenoblog.com/easy-flank-steak-fajitas/

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I usually start by slicing the chicken and beef fajitas. In order to be effective and avoid dryness you must cook each meat in their own pan with oil and low fire. After that you add sliced bacon in a pot, let it cook for 5 minutes and start adding the sliced bell peppers and onions. When 3 minutes pass, you add both of your meats into the pot and mix all of your ingredients.

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Texan Fajitas is one of the most addictive foods you can eat since tenderness, meat, and fat are the main characteristics of this dish. If I could describe it, I would say that is the pinnacle of the culture conversion between Texas and Mexico, a simple hug to the soul.

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Table and Conversions