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 – 1/3 teaspoon
• Salt – 1/3 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

Directions

1. Prepare all ingredients.

   

2. Let’s start by making tortilla dough. First, mix dry ingredients in a deep bowl. Then pour warm water and stir. At the end add 2 tablespoon. tablespoons of vegetable oil and knead the dough well.
3. The dough is soft, elastic, not clogged with flour. It took me about 5 minutes to knead. Transfer the dough to a bag so that it does not get windy. Let it rest for 20 minutes.
4. Let’s start preparing the filling. The meat (I have a pork shoulder, you can replace it with chicken or beef) must first be marinated, but first, it must be cut into steaks, then into strips of approximately the same size. Place the meat in a bowl.
5. Wash the lime and cut it in half. Squeeze the juice of half a lime into pork (can be replaced with the usual lemon). Add 2 teaspoons of dry garlic and 0.5 teaspoons of cumin if desired. Stir with your hands.
6. Add 2 tablespoon. tablespoons of vegetable oil.
7. Finely chop the hot red pepper, sprinkle with salt and chop again. Then mash with the flat side of a knife in mashed potatoes.
8. Add crushed pepper and juice to the pork and mix well. Make a so-called “massage” so that all the spices and peppers marinate the meat well.

   

9. In addition to meat, the filling will also contain vegetables that must be prepared for frying. Peel the red onion and cut it in half. Then cut each half into slices.
10. Wash the bell peppers, cut in half, peel, and cut into strips.
11. One of the important elements of fajitas is the hot sauce. Pico de gallo is a chic hot sauce. Let’s start preparing it. For the sauce, cut the peeled red onion into small cubes.
12. Chop finely-finely red hot peppers to the onion.
13. Chop a small bunch of cilantro finely too.
14. Combine onion, hot pepper, and cilantro in a deep bowl.
15. Squeeze the juice out of the lime. This will make the onion softer in taste.
16. Cut the tomato into thin half-rings, then into strips and small cubes. Transfer to a bowl.
17. Chop the garlic finely. Add to bowl.
18. Add a little sugar – this slows down the effect of the hot pepper on the tongue. Mix well. The sauce is ready.
19. Let’s make tortilla cakes. Put the dough ball on a floured surface. Make sausage and divide the dough into 5 pieces.
20. Then roll each piece of dough with a rolling pin into thin cakes with a diameter of about 20-25 cm.
21. Put one flat cake in a well-heated dry frying pan. Fry for about a minute on each side. Focus on the color of the tortilla. It should be pale, with small crispy specks. If you overdo it, the cake will become stale. I usually fry one flatbread while I roll out the other. Very comfortably.

    

22. Put the finished tortilla on a sheet of foil. Do the same with the rest of the cakes. Cover the finished tortillas with a layer of foil to keep them warm when serving.
23. Pour 2 tablespoon into the frying pan in which the cakes were prepared. tablespoons of vegetable oil and warm well. Toss in the chopped onion and bell peppers. Fry over high heat, stirring constantly so that the vegetables are slightly burnt to appetize in places. Remove to any container.
24. Then pour about 1 more tablespoon into the same frying pan. spoon of butter and put the meat.
25. Fry the meat just as quickly. You cannot fry meat with vegetables – different cooking times.
26. Now add pepper and onions to the meat and heat well.
27. All ingredients are prepared! Put the filling on the tortilla, sprinkle with chopped cilantro. Place the Pico de Gallo sauce next to it and serve sour cream separately. At the same time, each of the home or guests will put the necessary portion of hot sauce and sour cream on the filling.

    

Enjoy your meal!

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