Cut the entrecôte into thin slices or have it cut by the butcher when you buy it. For fajitas, the beef pieces should not be too thick. They are only briefly fried on the fire plate. Cut the slices into strips and sprinkle generously with "Spareribs & Belly Meat – Ribs – Tex-Mex". Also cut the chicken breast fillet into bite-sized strips and season with the spice mixture "Mexican Taste Chicken & Fajitas" .

Rub the green-yellow part of the peel of an untreated organic lime and squeeze it out. Mix the yogurt and crème fraîche, add the juice and peel to the lime and season with salt. Cut the peppers into bite-sized pieces, the onions into strips and half of the chilies into rings. Cut open the remaining limes and chop the parsley.

On the fire plate

Heat the fire plate and first fry the peppers, the chili rings and the onions with the sunflower oil. Turn the vegetables over and over again so that all pieces cook evenly and get color. Sprinkle the vegetables with the spice mixture "Mexican Taste Chicken & Fajitas" just before they are cooked.

To keep warm, slide the vegetables into the outer ring of the fire plate. Now place the chicken meat in the inner area to fry it sharply together with fresh vegetable oil. Turn the stripes regularly so that they get color from all sides.

Now the beef strips follow the fire plate in the hot zone, while the chicken strips are in the cooler outer area. Special attention should be paid to the entrecôte and do not grill the strips on the fire plate for too long. Of course, they should not become tough and therefore, as soon as they have received color from all sides, they should be removed from the fire plate.

Place the chilies and the remaining limes on top of the fire plate with the cut side down. Spread the juice of the grilled limes over the vegetables and remove all the ingredients from the fire plate.

Place the bread flatbreads briefly on the fire plate, keeping a distance from the very hot inner zone. Turn and twist the breads so that they warm evenly.

Spread one tablespoon of the lime cream on each of the wheat tortillas. The two types of meat and the vegetables can be mixed, but also served separately.

Sprinkle everything with the parsley and enjoy!