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Enjoy a taste of Mexico at home with this great fajita and tortilla recipe! Find this and many more recipes on the Giallozafferano App in English
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Chihuahua, Mexico City, Cancun… Mexican fajitas tasted so good! Let me check if I have everything necessary to make them at home…
Ingredients for 4 servings:
Fajitas
(4 servings)
For the fajitas
• 14 oz (400 g) of flank steak
• 14 oz (400 g) of chicken breast
• a bunch of parsley
• beer, as needed
• a pinch of cumin
• 2 tsp of Worcestershire sauce
• 1 red bell pepper
• 1 yellow bell pepper • 2 medium onions
• the juice of 2 limes
• salt, pepper and oil to taste
For 8 tortillas
• 2 cups (250 g) of flour
• ½ cup (120 ml) of lukewarm water
• 3 tbsp of olive oil
• ¾ tbsp (10 g) of baking powder
• a pinch of salt
Begin by cutting the chicken breast and the flank steak into strips, about ½-inch (1 cm) wide; place them in separate bowls. After cutting the meat, prepare the marinade, so pour the beer into each bowl — choose a wide, shallow container, so the meat is spread out, not piled — add enough beer to cover the meat, add the lime… and the chopped cilantro, or as an alternative parsley. Then let the meat marinate in the fridge for at least an hour, or even more if you have time. Meanwhile, move on to the tortillas! First of all, sift the flour and the baking powder in a large bowl… add the water, in which salt has been dissolved… and the oil… now blend the ingredients together until you have a smooth and even mixture. When everything has come together, transfer to a work surface and knead for a few minutes until you have a smooth dough, then let it rest in a bowl, covered, for at least half an hour.
Divide the resulting dough into 8 pieces, about 2 oz (50 g) each… form each piece into a ball and roll it out into a circle, about 6 inches (15 cm) in diameter.
Heat a non-stick pan until very hot, a crepe pan is fine, and add the tortilla. Cook until brown spots form on the bottom of the tortilla, then flip it over; baking powder causes it to puff with small bubbles. Look at the brown spots, so flip it over, after that place on a dish, stacking the tortillas on top of each other, and cover to keep moist. Now move on to the vegetables for the fajitas, so cut the bell peppers, yellow and red, and the onions into ½-inch (1 cm) wide strips. This done, heat a grill pan until hot and stir-fry the vegetables in a little oil. Let them cook until tender.
As you can see the vegetables have softened, so remove the meat from the marinade, let it drain, and add to the pan. Don’t overcook the meat, 10 minutes should be enough… then add the cumin, the Worcester sauce, salt, pepper, and lime juice.
Our beautiful Mexican table is set, you can serve the fajitas with guacamole, pico de gallo, sour cream, frijoles refritos and queso, that is a type of fresh cheese. You can find the refried bean, fresh salsa and guacamole recipe on the Giallozafferano application. From Sonia and Giallozafferano, hasta luego and see you next video recipe!