There’s nothing like a fresh tortilla and once you have made your own, you will never go back to store-bought again. I’ve been making my own tortillas for quite some time but started out by viewing all sorts of recipes on YouTube.Com.
Here are all the steps you need to create home-made fajitas, a fresh and healthy meal:
Fresh Flour Tortillas
Makes about 18-20 tortillas
3 ½ cups flour
1 tsp. salt
½ tsp. baking powder
7 Tbsp. vegetable oil
1 cup very hot water
• Mix and knead the mixture for 3 minutes.
• Let the dough sit covered for 15 minutes
• Separate into small golf ball size balls (1.5 oz.) by kneading and pinching & roll into balls. Cover all with a clean cloth.
Cooking Fresh Tortillas
Once you’ve made your tortilla balls, flour a surface and rolling pin and roll a ball into an oval shape. Turn shape 45 degrees and roll, turn again and roll until you’ve formed a round tortilla. It’s important to have a round shape so that the tortilla properly fills with air when cooked but don’t freak out if it’s not perfect…your guests will know they’re home-made!
Using a very hot skillet, place your tortilla round into the pan and cook until you see bubbles forming. (about 10-15 seconds, I don’t set a timer for this part because the time ranges within a few seconds for each tortilla=eye ball it). Then flip and time 10 seconds, then flip one more time for 10 seconds more. The tortilla will fill with air and you can use a spatula to delicately force air into the rest of the tortilla.
I usually roll out a couple of tortilla rounds and then begin cooking and rolling rounds at the same time. It takes a bit of practice at first but once you’ve done it a few times, it becomes second nature.
Place your cooked tortillas into a tortilla box or cooling rack separated by waxed or parchment paper. These should keep for a couple of weeks in the fridge in a sealed plastic bag.
Fajita Seasoning Mix –Recipe by Kathy
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cubes
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1. Combine all ingredients in a small bowl.
2. Use as needed in recipes calling for fajita seasoning.
Cut your chicken (or beef) into equal sized 1/4″ X 1-2″ strips. Put in container large enough to shake and coat with fajita seasoning.
Slice onions and peppers into strips. You’d be surprised how far a large onion and a pepper will go; however, cut as many as needed depending on the number of portions.
In a large skillet, heat 1 tablespoon of oil, add chicken and cook for 4-5 minutes. (The meat will be added back into the sautéed veggies later on for another minute, so don’t over cook.) Remove meat and set aside.
Add another tablespoon of oil to the pan and cook peppers and onions to desired texture.
Add the meat back into the pan and cook mixture for another minute or so.
Take your tortilla box or place tortillas on a plate and cover with a damp (not wet) paper towel and heat in microwave for 60 seconds to warm.
You’re now ready to assemble your fajitas. You can either transfer the mixture to a hot fajita pan to serve sizzling and allow your guests to customize their fajitas with other toppings or assemble all and serve on a platter. Es mucho gusto!
If you liked how your fajitas in fresh tortillas came out, why not try out another summer favorite and what ‘used to be’ one of my closest held recipes? Click here for the tippy-top, best ever Crispy Chicken Wings!