Steak and Chicken Fajitas

For this recipe we decided to make half of our fajitas steak, and the other half chicken. Both of our meats were cooked just about perfectly (chicken to 165 f), and steak medium. We also used bacon fat to caramelize red onions, three different colors of bell pepper, (even though it doesn't matter which colors you use), and then lightly browned our tortillas in the same pan. We used cheddar cheese (you can use whichever kind you prefer) and sour cream to add more flavor. However, we didn't need to add much because we let our meat marinade in the fridge overnight. For the marinade, we used a mixture of white wine vinegar, oil, red pepper flakes, pepper, fresh parsley, salt, fresh garlic, and thyme. The meat wasn't dry at all and tasted like it was well accented. Overall one of my favorite recipes in class so far.