Marinated Beef and Chicken Fajitas with Smoky Fajita Sauce — Robert St. John

Ingredients

• 1 cup Soy Sauce
• 1 cup Pineapple Juice
• 1 Flank Steak, about 1 pound and 3/4 inch thick
• 1 pound, Chicken Breast, boneless and skinless
• 2 tsp Paprika
• 2 tsp Brown Sugar
• 3 tsp Chili Powder
• 1 tsp Cumin
• 1 tsp Dry Oregano
• 1 tsp Coriander
• 1/8 tsp Cinnamon
• 1 Tbl Kosher Salt
• 1 Tbl Black Pepper, freshly ground
• 1 Medium Red Onion, peeled and cut into 1/2” thick strips
• 1 Red Bell Pepper, seeds removed and julienned
• 2 Anaheim Chilis, seeds removed and julienned
• 2 Yellow Wax Peppers, seeds removed and julienned
• 2 Tbl Olive Oil
• 2 tsp Kosher Salt
• 18 6-inch flour tortillas
• Smoky fajita sauce (see recipe)
• 1 cup Tomatoes, diced
• 2 cups lettuce, shredded
• 1/4 cup cilantro, chiffonade
• 1 cup salsa