- 2 1/2 cups flour
- 1 1/2 t salt
- 1 1/2 T baking powder
- 1 handful lard
- 1 cup water (may take more, may take less, depending upon consistency of dough)
Mix the ingredients together, stabilizing the texture with flour if too watery. The mix should not be too sticky. Work and knead thoroughly, then let it “sleep” under a clean kitchen towel for about 15 minutes.
Remove a hand-size amount and, using a rolling pin, flatten the dough. Cook on the comal or cast-iron skillet. Makes anywhere from 6-8 tortillas, depending upon size and thickness – and the experience of the cook.
Notes: Another tortilla recipe had two tips: 1. put the cast iron skillet on medium heat, and 2. when you remove the tortillas from the skillet, stack with dish towels between each layer. We just brushed the skillet lightly with oil before each tortilla. It only took a couple of minutes per side and then we stacked them in the layers of dish towels until we were ready to eat them. We used the tortilla warmer in the microwave to get them nice and toasty right before eating.
This recipe is by Jean Conner of Palestine, Texas, who won second place at the 1984 Texas Beef Cookoff. It is unusual in that it involves the simultaneous use of tequila and a wok.
- 1 1/2 pounds beef skirt, flank, or round steak, fat trimmed
- 1/4 cup tequila
- 1/2 cup lime juice
- 1 cup cooking oil (*See Notes!)
- 1 T liquid smoke
- 1 t Worcestershire sauce
- 1/4 t pepper
- 1/2 t salt
- 3/4 t paprika
- 1/2 cup chopped green onions, including tops
- 3/4 cup chopped green pepper
- 1 cup chopped tomatoes
- 8-10 6-inch flour or corn tortillas
Slice the partially frozen beef steak into long strips, thinner than a pencil. Marinate 2 hours with a mixture of tequila and lime juice in a flat glass dish. Drain.
Combine oil, liquid smoke, Worcestershire sauce, pepper, salt, and paprika, beating with a rotary beater until smooth. Heat the wok over medium high heat, add the oil mixture and swirl the wok in a circular motion. When hot, add the steak strips, stirring occasionally. Stir in the onion and green pepper 3 or 4 minutes before the steak is cooked. When done, ladle onto hot plates and top with chopped tomato. Wrap in warmed flour or corn tortillas. Serves 4.
From The Official Fajita Cookbook
Katie: Well, this was a fun one to make! I chose two recipes from this cookbook, as I have always wanted to make tortillas! It just seemed that homemade tortillas would make the fajitas better! The tortillas turned out very well. They could have been slightly thinner, but they might not have held together as well when rolling or folding to make the fajita. They had a very mild flavor and were just delicious!
*The fajitas had a great flavor, but there was either a typo in the recipe with the oil, or the man who submitted this recipe has about a three-foot wok. One cup of oil was entirely too much; 1/4 cup would suffice very well. We think that the flavorings added into the oil could remain the same, but just add them to 1/4 cup of oil instead of a whole cup. The meat was just sorta soaking in the bubbling oil instead of sauteing or frying. Somehow this didn’t mess up the end result, and when we put the meat on the hot fajita plates, it sizzled nicely and cooked up the excess oil. (We removed the meat, onions, and peppers with a skimmer so that we did not get all that oil on our plates!)
Gray: This recipe turned out really well, even with the oil debacle that Katie mentioned. I was excited by the fact that we got to use our fajita pans. It was also the first time that we have used real skirt steak to make fajitas. It was definitely worth the effort to seek out the real thing.