Ingredients:
10 oz Worcestershire
5 oz soy sauce
1 bottle pica pepper
1/2 bottle Regina red wine vinaigrette (or Regina red wine vinegar works as well)
1/2 box light brown sugar
~2-3 T Fiesta brand Fajita seasoning (with green dot)
Meat: Tenderized Outside Skirt Steak
*I cut the marinade recipe in half for 1-2 pounds of skirt steak
ingredients |
grilled fajita steak |
To make the tortillas: Mix together 2 cups flour, 1/2 tsp salt, and 1 tsp baking powder. Cut in 4-5 T solid Crisco with a pastry cutter. Slowly add in 3/4 cup hot water, while stirring to create a dough. Form dough into a ball and knead for 1-2 minutes. Separate dough into ping-pong sized balls and roll out very thin on a floured surface. Drizzle nonstick skillet with evoo and heat over medium-high heat. Place tortilla on skillet for around 30 seconds. Flip and cook for another ~15 seconds. The idea is to cook the tortilla without making it too crispy. Place tortillas on plate under a tea towel. The steam will soften them to the perfect consistency. It takes a bit to get the hang of it but each one tastes just as delicious as the others. So worth the little bit of extra effort!
homemade tortilla! |
Even though we were full, we couldn't stop eating the doughy tortillas. Our continuous nibbling gave us the idea to create a sopapilla-like dessert. M fried up a tortilla in a little butter and coated each side with cinnamon and sugar. Tasted like a chewier, doughier pie crust. Delicious!
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