Ree makes a crowd-pleasing fajita dinner with two protein options. If you're hosting a Cinco de Mayo party, allow guests to assemble their own fajitas by serving the sliced chicken, beef and veggies on platters alongside other Mexican fixings.

Start preparing a few hours in advance by making a simple marinade for the chicken and beef. In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper, and blend the marinade until it's totally combined and smooth.

Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef, and rub the marinade all over the meat. Give your hands a good wash, then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.

Chop the tomatoes, jalapenos and onion into very small dice. (Leave the seeds in your jalapenos for a hotter pico.) Next, chop up a thick bunch of cilantro, removing the long leafless stems first. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl and add salt to taste.