3 lbs boneless chicken breasts, cut into chunks -or- 3 lbs round steak, cut into chunks or 3 lbs large shrimp, deveined 3 green bell peppers, cut into chunks 3 yellow bell peppers, cut into chunks 3 red bell peppers, cut into chunks 1 1/2 large onions, diced 2 tomatoes, cut into chunks 1/4 to 3/4 cup sliced jalapenos (hot) or 1 3 1/2 ounce can diced green chiles (milder) 3/4 cup olive oil 1/2 cup Mexican lime juice 4 tbsp wine vinegar 2 tbsp oregano 1 tsp Worcestershire Sauce ½ cup beer, your preference 3 tbsp garlic powder salt and pepper to taste
In large bowl combine chicken, steak or shrimp with red and green bell peppers, onion, tomatoes, and jalapenos or green chiles. In small bowl mix together oil, limejuice, vinegar, oregano, Worcestershire, beer, garlic, salt and pepper. Pour over meat and vegetable mixture and toss gently. Cover. Marinate three hours or overnight in refrigerator. About twenty minutes before dinner is to be served, heat a large skillet or wok until very, very hot. Drain off excess marinade. Pour chicken, steak or shrimp mixture into skillet and stir fry for six to eight minutes, until done. Place in serving dish. Put serving dish on electric or hot plate so that when it's served at the table, it stays hot. Put a bowl of guacamole, a bowl of salsa and a bowl of sour cream sauce on the table. Wrap tortillas in foil and heat in oven, or cook in microwave until steaming. Serve in a breadbasket to keep warm. Have each guest put fajita mixture into a tortilla. Garnish with guacamole, salsa and sour cream. Roll up into a burrito. On the side, buffet style:2 dozen corn or flour tortillas2 cups guacamole 2 cups salsa fresca 1 cup thick sour cream sauce.