Macayo's Combo Fajitas

Chef: Reed Johnson, Macayo's

4 ounces chicken breast
4 ounces beefsteak
4 ounces shrimp, peeled
4 ounces onion
4 ounces canned, whole green chiles
1 ounce corn oil
1 teaspoon butter, melted
6-inch flour tortillas

Cut chicken, beef, onions and chilies into strips. Heat all but 1 tablespoon oil in a heavy skillet (preferably cast-iron). Cook chicken strips for about 7 minutes, stirring often. Add beef strips and continue cooking for another 3 minutes. Add shrimp and cook for another 2 minutes, or until the shrimp is bright pink and opaque.

Meanwhile, heat remaining tablespoon of oil in a second skillet. Cook onion and chilies in the second skillet until the onions are soft and golden. Add the cooked chicken, beef and shrimp to the skillet with the onions and chiles. Bring the skillet to the table and add the melted butter just before serving, to provide sizzle.

Serve with warm tortillas.