If you know me, you might have heard me rant about the lack of the regularly scheduled Taco Tuesday at the Austin office when I visited recently. If you promise me tacos and a vat of queso on a chalkboard menu, you better deliver - they are my favorite foods! Luckily, one of my favorite co-workers brought me fresh tortillas from HEB Market to bring home.
Here, I’m trying to recreate those tortillas - fresh, thicker than store-bought for a good chewiness, and enhanced with butter. I also made my standard fajita recipe - our family is torn between chicken and beef lovers, so we do both, but you could choose one if you like.
Tortilla Ingredients
3 c. all purpose flour
2 tsp baking powder
1 1/2 tsp kosher salt
5 TB salted butter, at room temperature (or coconut oil)
1 c. hot water
In a bowl, combine the flour, baking powder, and salt. Add the butter (I am notorious for not bringing butter to room temp, so I grated it), then pour over the hot water. Stir until a shaggy dough begins to form.
Turn the dough out onto a floured counter. Use your hands to knead the dough for 1-2 minutes until it forms a smooth ball. Cover the bowl with a damp towel and let rest 10 minutes.
Cut the dough into 12-14 equal wedges, then roll each wedge into a ball (they don't need to be perfect). Use a rolling pin or a tortilla press to roll the dough out into an 8 – inch circle. If you use a tortilla press (like this beauty that I received as a gift), cut the edges of a ziplock bag (but not the bottom fold) so you get an easy liner to pull the tortillas off easily.
Heat a skillet over medium-high heat. Add a small drizzle of olive oil, then a tortilla. Cook 30-60 seconds, until little bubbles appear on the surface. Flip and cook another 30 seconds, or until the bottom is slightly golden. Set on a plate and cover with a towel. Repeat with the remaining dough.
Serve warm or save for later. Keep the tortillas stored in an airtight container for up to 3 days.
Fajita Ingredients
Marinade:
1/2 c. soy sauce
1/2 c. fresh lime juice, from 6 to 8 limes
1/2 c. canola or other neutral oil
1/4 c. packed light brown sugar
2 tsp ground cumin seeds
2 tsp freshly ground black pepper
1 TB chili powder (see note)
3 cloves garlic, finely minced (about 1 tablespoon)
1 lb thin chicken cutlets
1 lb skirt steak
For the Fajitas:
1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
1 white or yellow onion, cut into 1/2-inch slices
guacamole, for serving
Sour cream, shredded cheese, and salsa, for serving
Combine soy sauce, lime juice, oil, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup (120ml) marinade to a separate vessel and set aside.
Place meat(s) in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in refrigerator, turning every couple of hours, for at least 3 and up to 10 hours.
Cook peppers and onions in a pan (I use a wok) until cooked to your liking. I’m the one who rejects the fajita peppers at Chipotle if they still have snap, so I make sure there’s a nice char on bits of the vegetables!
Preheat your grill as hot as it goes. Grill chicken cutlets and/or skirt steak for 4 min per side or until the chicken registers 160F and the steak reaches 130F (to rest to medium). Rest for 5-7 minutes before slicing across the grain and serving.
I need to keep practicing the tortillas - they need to be a touch thinner and my pan temperature needs to be better. It's a hardship, but I *suppose* I will persevere with more tacos and fajitas until then!
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