How to make outstanding fajitas

Fajitas are probably the number one most delicious thing in this whole world to me. Why, without your fajitas, the whole darn shooting match can go arse over tea kettle. Here is how I make them (mostly taken from these two videos but adapted for my own preferences):

Fajitas: I use this guy's marinade and sometimes his refrigerator drying technique.

Flour tortillas - I don't use the same ingredient proportions, but this is the best video I've seen on technique, though it's long.

1. Purchase your meat
1. Skirt steak, and/or. . .
2. Chicken breast
1. Put your chicken breast between a couple of pieces of plastic wrap
2. Beat it with a mallet or rolling pin or something to make it thinner and an even thickness throughout.
2. Get you a yellow onion and a red bell pepper.
3. Pico de gallo and avocado/guacomole is optional.
4. Don't get sour cream. That's gross.
5. Make your marinade
1. 1/2 cup olive oil
2. 1/4 cup lime juice
3. 1/4 cup soy sauce
4. 1 teaspoon salt
5. 1/2 teaspoon chile powder
6. 1/2 teaspoon ground cummin
6. Put the chicken and/or beef in a 1 gallon freezer bag with the marinade, and put that in the refrigerator for two hours (or however long you feel like).
7. Make the tortillas
1. Turn on your oven light.
2. Make the tortilla dough
1. Put some water in a small pot, and put that on the stove on a low setting (like 3 if you're using an electric stove). This is just to warm the water up a bit.
2. 200g flour
3. 3g salt
4. Just a pinch of baking powder. (More often than not, I don't put any baking powder in there at all; it's supposed to make the tortillas softer but the problem is that if you put too much, it makes them harder to roll out and get thin without snapping back.)
5. 33g of lard or butter (I prefer butter).
6. With your hands, work the lard/butter into the flour until the flour has the consistency of beach sand where it kind sorta kinda hold its shape when you squeeze some of it in your hand.
7. Pour in 112g of the warm water.
8. Mix it up with your hand, then use a bowl scraper to scrap it all out onto the counter.
9. Knead it for five minutes or until you get tired of kneading it.
10. Put it back in the bowl, cover it with plastic wrap, and put it in the oven for 20 minutes or so. The light from the oven should make it the perfect warmth.
11. Cut the dough in half, cut those halves in half, and cut those half halves in half (you should have 8 pieces altogether [You could double all the ingredients if you're making these for your family]).
12. Tuck each piece under itself over and over so you kind of stretch the other side, then place the seam side down, and roll it around under your hand (There are YouTube videos showing how to do this. You're just trying to make balls.)
13. Dip the balls in flour, and put them on a plate. Cover it with plastic wrap, and put them back in the oven for another 20 minutes.
3. Cook the tortillas
1. Heat your cast iron skillet (or griddle if you have one) up to medium (like 5 on an electric stove).
2. Roll your dough balls out as thin as you can get them.
1. I cut a plastic grocery bag up, put that on a tortilla press, and put the dough balls between the plastic, and smash them to get started. The dough won't stick to the plastic bag. The tortilla press is unnecessary. You can just start rolling the ball out. I like to get it started with the tortilla press because it helps me keep them round.
2. Put some flour on your counter and put the dough on there, and start rolling it out with a rolling pin. There's a technique to it to make the tortillas perfectly round, and there are YouTube videos showing how.
3. Put the dough/tortilla in the skillet (there's a technique for this, too).
4. When it starts to bubble up, turn it over. Use a spatula to push it down when it keeps bubbling up. Once it's done, put it on a plate, a towel, a tortilla warmer, or whatever.
8. Cut the onion and bell pepper up.
9. Cook the meat
1. Take the beef/chicken out of the marinade and put them between paper towels to take off the excess liquid. One trick I've tried is to put them on a wire rack in the refrigerator for another two hours to let them dry a little before cooking. Having them somewhat dry makes it easy to form a nice crust when you cook them, but it's not necessary. You can just dried them off with a paper towel. If you use a grill, you don't have to dry them off at all.
2. Put your stove on medium high (like 7 on an electric stove), and heat your cast iron skillet up until it's smoking hot.
3. Put your meat in (if you're using the skirt steak, put the fattiest side down first).
4. Cook that for maybe 3 minutes on each side, then put it on a cutting board.
10. Cook the onions and bell peppers
1. Put your onions and bell peppers in the same skillet with the residue from the meat.
1. If you used chicken instead of beef, add a little oil. It's probably not necessary to add oil if you used beef with a little fat on it.
2. Cook that until the onions start to get soft, and put in a little salt and pepper.
11. Cut your meat against the grain into strips.
12. Now put your fajitas together and enjoy.

You're welcome.