• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a sharp knife and cutting board, slice 1.5 pounds round steak (or venison) into thin bite-size strips. Slice 1.5 pound boneless chicken breast or thighs. Place in a bowl(s) until ready to use.
Either one large bowl for both meats, or in separate bowls.
• Using a second cutting board, slice 4 large bell peppers into small strips. Do the same with 1 large sweet onion or coarsely chop, whichever you prefer. Set aside until ready to use.

Mix Together the Spices

• In a small bowl, combine 2 tablespoons cornstarch, 4 teaspoons chili powder, 4 teaspoons ground cumin, 2 teaspoons seasoned salt, 2 teaspoons smoked paprika, 2 teaspoons granulated sugar, 2 teaspoons onion powder, 2 teaspoons garlic powder, and 1/2 teaspoon cayenne pepper, and 1/2 teaspoon freshly ground black pepper. Whisk together to mix well. Set aside until ready to use.
You may place any extra spice mixture in a clean spice container for use later. I used 4 tablespoons for this recipe, but you might try 3 to begin with and then add more later, if desired, after tasting. 

Prepare the Flour Tortillas

• Sometimes, I like to char the floured tortillas, which gives them a nice color and taste. To do this, place one flour tortilla on each burner (on lowest setting) and cook for 30-45 seconds. Using a pair of long-handled tongs, turn the tortillas to the other side and cook for another 30-40 seconds. When done, place tortillas on a large piece of aluminum foil and wrap to seal. Repeat until you have the desired amount of tortillas charred. Keep warm in the oven while you make the fajitas.
As an alternative you may warm flour tortillas in a 350℉ oven. I like to wrap the tortillas in aluminum foil to keep them soft and tender. Allow to warm for 8-10 minutes.

Cook the Meat

• Sprinkle 3-4 tablespoons Spice Mix over the prepared beef and chicken. Stir to mix well. Allow the meat and spices to set for 5-10 minutes for the flavors to come together.
• Heat a large skillet with 4 tablespoons Extra Virgin olive oil on medium high heat. Add the prepared strips of beef and chicken to the skillet and cook until browned. Stir often to brown on all sides, approximately 8-12 minutes.
• Place meat in a clean bowl or on a plate. Cover to keep warm.

Sauté the Vegetables

• Place the prepared bell peppers and onion in the same skillet, adding more olive oil if necessary. Sauté until lightly golden and tender, approximately 4-7 minutes.
• Add the prepared beef and chicken to the pepper mixture, stirring to combine.
• Allow to simmer for another 6-8 minutes, for the spices to meld together with the vegetables.
• Squeeze 3 tablespoons freshly squeezed lime juice over the meat just before serving.

Assemble the Fajitas

• To assemble, place beef and chicken mixture on 1 package small fajita-size flour tortillas (20 count, warmed). Top with guacamole, salsa, hot sauce, sour cream as desired.
• This recipe will serve 6-8 people.