9 oz. Skirt Steak
9 oz. Chicken, Tenders
2 cup Orange Juice
1 TB. Guacamole
2 cup Chipotle Marinade
1 tsp. Garlic Powder
1 tsp. Vegetable Oil
3 oz Onions (strips)
¼ doz. Flour Tortillas
1 TB. Sour Cream

Trim excess fat off skirt steak and cut into strips about an inch wide. Trim chicken tenderloins and clip tendon if necessary. Marinate steak and chicken overnight in orange juice. Prepare seasoning mix and mix with peppers and onions and sauté until soft. Grill chicken and beef for approximately 2 minutes per side. Baste with chipotle marinade and cook for another 2 minutes. Remove and serve with warm tortillas, sour cream, guacamole, cheese, peppers and onions.