meat

1.5 lbs boneless chicken breast, or
1.5 lbs sirloin steak (or some of each)

1 cup fresh-squeezed lime juice (see note)
2 tsp ancho chili pepper
2 tsp ground cumin
1 tsp cayenne pepper or chipotle chili pepper
1 tsp TB Mexican oregano
1 tsp TB garlic powder
1 tsp TB freshly ground black pepper
1 tsp TB salt

Split breasts in half and slice each half into 4-5 chunks, and/or slice steak into large chunks (3-4 oz each).

Combine ingredients for marinade and submerge chicken and/or steak in it. Let sit at least 1 hour, up to 8 hours. Refrigerate if leaving more than one hour.

veggies

2 large green peppers
1 large red pepper
2 large red onions

the rest

18 small flour tortillas

1 lb grated monterey jack, pepper jack, and/or cheddar cheese

sour cream, salsa, and/or guacamole

Prepare charcoal grill.

Place meat on grill. Spread vegetables over grill; they will be somewhat piled up on top of each other. Grill meat until done, turning once. Do not overcook, beef should be rare and chicken should be juicy. Remove meat and let sit for five minutes. Continue tending vegetables, turning ocassionally and moving to a cooler part of the grill if they start to char. Remove peppers and onions when cooked; they should be al dente and charred in places.

Warm tortillas in microwave. Wrap in damp towel, and microwave for one minute. Let sit for five minutes.

Roughly chop chicken and/or beef into bite-sized chunks. Serve immediately on platter with peppers and onions.

Guests should put together their own fajitas by stacking meat and vegetables on a tortilla, then topping with cheese, sour cream, and salsa. Fold and eat.