Sunday, October 3, 2010
Chicken Fajitas & Homemade Flour Tortillas
***Do you ever run into kitchen dilemmas or realize that you don't have that one special ingredient that would make your dish just perfect? Well, that happened recently when I decided to make Chicken Fajitas. I had all of the necessary ingredients...except for one very, very important element - the flour tortillas!
Oh no...what is a girl to do?!?
The answer? Well, make your own of course!
Tortillas are one of those things that I have always just picked up at the grocery store. It's never even dawned on me to make my own. I was determined to make fajitas that night, so I started to browse through cookbooks and food blogs to see what I could find. I came across THIS recipe and decided to give it a whirl.
The recipe was fairly simple. It requires ingredients that you've probably already got in your pantry. They were delicious, especially when filled with the chicken fajita mixture.
You'll enjoy this simple and yummy dinner!
Source: Amazing Taste Seasonings
1 Packet Amazing Taste Fajita Seasoning
1 lb. Boneless Skinless Chicken Breast OR Boneless Beef Sirloin, cut into thin strips
2 Tbsp. Oil
1/3 Cup water or lemon/lime juice
1 Medium onion, cut into thin strips
1 Medium green bell pepper, cut into thin strips
1 Small tomato, cut into thin wedges
8 Flour tortillas (RECIPE BELOW)
Heat oil in large skillet on medium heat. Add meat or chicken and cook until browned, stirring frequently. Add water, seasoning, onion, bell pepper, and cook 4-5 minutes, stirring frequently. Add tomatoes and continue cooking for additional 2-3 minutes until meat or chicken is cooked thoroughly. Spoon into warm tortillas.
Texas Flour Tortillas
Source: Homesick Texan food blog; (Adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
- Mix together the flour, baking powder, salt and oil.
- Slowly add the warm milk.
- Stir until a loose, sticky ball is formed.
- Knead for two minutes on a floured surface. Dough should be firm and soft.
- Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
- After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
- After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
- In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
- Keep cooked tortillas covered wrapped in a napkin until ready to eat.
- Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
- While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
- Makes eight tortillas.