Ingredients:

• 2 pounds Rib Eye cut fajitas style
• 4 garlic globes, finally shopped
• 1 white onion cut into half moons
• 1 red onion cut into half moons
• 1 red bell pepper cut into julienne strips
• 2 green bell peppers cut into julienne strips
• 1 yellow bell pepper cut into julienne strips
• 1 orange bell pepper cut into julienne strips
• 4 tablespoons of CHILÍN
• ¾ cup of Extra-Virgin Olive Oil

To serve: Corn or flower tortillas and avocado slices

Instructions:

1. In a large bowl mix all the fajitas ingredients — rib eye, bell peppers, onion, extra-virgin olive oil, & Chilín — and store in the refrigerator to marinate for 30 minutes.
2. Heat a large deep-frying pan over high heat and brown the fajitas in their own marinade for 5 minutes, then lower the heat to medium high, cover and finish cooking for 10 more minutes.
3. Serve the fajitas hot with corn or flower tortillas and avocado slices.

Note: For an extra spice, sprinkle more Chilín on your served dish.