Instructions

• In a blender, mix together the lime juice, olive oil, balsamic vinegar, Worcestershire sauce, garlic, cumin, and chiles de arbol. Blend until smooth, and add salt and black pepper to taste.
• Pour the marinade over the chicken, and marinate refrigerated for at least 1 hour.
• Drain the chicken from the marinade. In a large, heavy skillet, heat up 1 tablespoon of oil on medium heat. Add the chicken, and cook covered for about 7-8 minutes per side, or until the internal temperature is 160°F. Remove the chicken from the skillet, and allow to rest for 10 minutes.
• Slice the chicken thin like fajita pros do.
• Toss in the other tablespoon of oil and cook the bell pepper and onion slices on medium heat until tender and soft, about 7-10 minutes. Add salt to taste.
• Put the chicken back in with the veggies. Give ’em a good toss, get all those flavors mingling. You want everything hot and mixed just right.
• Warm up the flour tortillas quickly, either in the skillet or microwave, about 15 seconds per side or until they puff.
• Pile chicken and veggie mix inside tortillas. Top with guacamole, pico de gallo, and sour cream to finish off. Serve immediately for the best tender pull and fresh flavors.