Mexican Fajitas in a Tortilla

The tortilla is an unleavened flatbread made from wheat or corn flour, similar to the usual lavash. Often used in Mexico (and not only) instead of bread, and also serves as a basis for the preparation of other dishes such as burritos, various casseroles. In general, a universal tortilla, in which you can wrap your favorite products and make, for example, homemade shawarma.

Cook: 1 hour 30 minutes
Servings: 6

Ingredients

• Flour – 250 g
• Water – 130 ml
• Vegetable oil – 2 tbsp
• Baking powder – 1 teaspoon
• Sugar – 0.3333 teaspoon
• Salt – 0.3333 teaspoon
• Pork (I have a pork shoulder) – 400 g
• Dry garlic – 2 teaspoon
• Zira (optional) – 0.5 teaspoon
• Lime – 0.5 pcs.
• Hot chili pepper – 1 pc.
• Red onion – 1 pc.
• Bulgarian pepper – 1 pc.
• Vegetable oil – 3 tbsp (for frying vegetables and meat)
• Garlic – 2 cloves
• Lime – 1 pc.
• Tomatoes – 3 pcs.
• Hot chili pepper – 1 pc.
• Red onion – 1 pc.
• Sugar – 1 teaspoon
• Fresh cilantro – 1 bunch
• Sour cream – to taste

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Instructions

1. Mix flour, baking powder, 1/3 teaspoon sugar, and 1/3 teaspoon salt in a large bowl. Add 130 ml warm water and stir until combined. Add 2 tablespoons vegetable oil and knead for 5 minutes until the dough is soft and elastic. Place in a bag or covered bowl and let rest for 20 minutes.
2. While dough rests, cut 400g pork shoulder into thin strips of roughly the same size. Place in a bowl.
3. Squeeze juice from half a lime over the pork. Add 2 teaspoons dry garlic and 0.5 teaspoon cumin if desired. Pour in 2 tablespoons vegetable oil and mix well.
4. Mince 1 hot chili pepper finely, sprinkle with salt, and mash with the flat side of a knife until broken down. Add to the pork marinade and mix well, massaging the meat to distribute the spices evenly. Refrigerate the marinated pork until ready to cook.
5. Slice 1 red onion into thin slices.
6. Cut 1 bell pepper in half, remove seeds, and slice into thin strips.
7. For the Pico de Gallo sauce: dice 1 red onion finely. Mince 1 hot chili pepper very finely. Chop fresh cilantro finely. Combine the onion, pepper, and cilantro in a bowl.
8. Squeeze juice from 1 lime into the sauce. Cut 3 tomatoes into small cubes and add to the sauce. Mince 2 cloves garlic and add to the sauce. Stir in 1 teaspoon sugar to balance the heat. Mix well.
9. After the dough has rested, divide it into 5 equal pieces. Roll each piece on a floured surface with a rolling pin into a thin round cake approximately 20–25 cm in diameter.
10. Heat a dry skillet over medium-high heat. Fry each tortilla for about 1 minute per side until pale with small crispy specks. Do not overdo it or the tortilla will become stale. Transfer to foil.
11. Stack all finished tortillas on foil and cover with foil to keep them warm.
12. In the same skillet, heat 2 tablespoons vegetable oil over high heat. Add the sliced onion and bell pepper strips. Fry for 3–4 minutes, stirring constantly, until the vegetables are slightly charred at the edges. Transfer to a plate.
13. Add 1 tablespoon vegetable oil to the skillet. Add the marinated pork and fry over high heat for 4–5 minutes, stirring frequently, until the meat is cooked through (internal temperature should reach 63 °C / 145 °F for food safety) and slightly browned. Do not cook pork and vegetables together.
14. Add the fried vegetables back to the skillet with the meat. Heat for 1 minute, stirring to combine.
15. Assemble fajitas: place filling on each tortilla, sprinkle with fresh cilantro, and serve with Pico de Gallo sauce and sour cream on the side. Each person adds their desired amount of sauce and sour cream to taste.

Enjoy your meal!