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
|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!
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!