AuthorFoodiesh EditorDifficultyIntermediateFirst, prepare the tortillas: mix the 2 flours with salt, dig a fountain, and add the water. Mix everything together to obtain a firm, smooth, and very malleable dough. Leave to rest for about 30 minutes (time to prepare the fajitas...). After the resting time, divide the dough into 8 balls the size of a clementine. Flour the worktop and spread the dough gently with a well-floured rolling pin. Turn the dough from side to side and flour it again to spread it thinly. Do not press too hard with your rolling pin, so that the dough does not stick to the worktop. Cook each tortilla in a very hot non-stick frying pan, without fat, for 1 to 2 minutes. The dough should swell. Cook the other side. To prevent the tortillas from drying out after cooking, store them in a closed container over a source of steam.
For the meat garnish: brown the minced meat with the 1/2 onion and the spices. Add a little water and simmer.
Pour la garniture de crudités : émincez finement les tomates, le 1/2 concombre, le 1/2 oignon. Coupez en lamelles la salade verte. Préparez un guacamole ou de la crème fraîche, du comté râpé, et du sel ou du sumac.
For the sauce: put in blender tomatoes, cucumber, green bell pepper, onion, flat parsley, garlic clove, spices, and salt according to your taste. Readjust after tasting if necessary.
Present on your table the fajitas (kept in a closed container so that they remain soft), meat, raw vegetables, sauce? And everyone does what they like!
Ingredients
Directions
First, prepare the tortillas: mix the 2 flours with salt, dig a fountain, and add the water. Mix everything together to obtain a firm, smooth, and very malleable dough. Leave to rest for about 30 minutes (time to prepare the fajitas...). After the resting time, divide the dough into 8 balls the size of a clementine. Flour the worktop and spread the dough gently with a well-floured rolling pin. Turn the dough from side to side and flour it again to spread it thinly. Do not press too hard with your rolling pin, so that the dough does not stick to the worktop. Cook each tortilla in a very hot non-stick frying pan, without fat, for 1 to 2 minutes. The dough should swell. Cook the other side. To prevent the tortillas from drying out after cooking, store them in a closed container over a source of steam.
For the meat garnish: brown the minced meat with the 1/2 onion and the spices. Add a little water and simmer.
Pour la garniture de crudités : émincez finement les tomates, le 1/2 concombre, le 1/2 oignon. Coupez en lamelles la salade verte. Préparez un guacamole ou de la crème fraîche, du comté râpé, et du sel ou du sumac.
For the sauce: put in blender tomatoes, cucumber, green bell pepper, onion, flat parsley, garlic clove, spices, and salt according to your taste. Readjust after tasting if necessary.
Present on your table the fajitas (kept in a closed container so that they remain soft), meat, raw vegetables, sauce? And everyone does what they like!