Fajitas

Whenever there's not quite enough meat for a complete meal, you can always make up a big pan of fajitas and everyone is filled and satisfied.  Today, I am going to make shrimp fajitas, but this recipe can be easily adapted for chicken or beef.  This recipe makes 12, and will easily feed 4 to 6 people.
  You probably have everything you need on hand already.

If you don't have any tortillas on hand you can easily make some, with these few ingredients:
2 cups flour (all purpose is fine to use)
1/2 teas salt
1/2 cup lard
2/3 cup water

In a medium bowl combine salt and flour, then stir together well.

Now add the lard

Work the lard into the flour, (I find that my fingers are the easiest way to accomplish this).  It's just like making a pie crust.

You want a cornmeal consistency.

Now add the water and stir it into the flour.

Work the water into the flour until the dough comes together.

Divide the dough into 9 or 12 pieces. (the more pieces the small the tortilla will be).

If you have a tortilla press, that's great, (it makes easy work flattening the balls).  If you don't have one, then just use a well floured rolling pin.  I like to use parchment paper between my tortilla flats, so the dough doesn't stick.  Place one ball in the center of the bottom half

Close the top of the press, and press down with the lever.

Just like that your tortilla is flattened and ready to cook.  If you decide to hand roll with a rolling pin, make sure you roll the dough very thin.

While I was pressing all my dough balls, I placed my tortilla pan on the stove over medium high heat, (any pan will work, a cast iron pan is the best, but not necessary).

Now cook your tortilla for a couple of minutes on each side, just until it starts to brown.

If you have a tortilla warmer, place the cooked tortillas in there to keep them warm.  Or you can wrap them in a dish towel on a flat plate.


If you decide to purchase your tortillas, then just start from this step.  Warm your tortilla and place them in a tortilla warmer.

To make the fajitas you will need:
1 pound of shrimp, (1/2 # chicken or beef)
1 lime
1/2 teas each of salt, cumin, oregano, chili powder, garlic powder
1/4 teas cayenne pepper
2 Tabs oil
2 peppers, (I like to use 1 green and 1 red)
1 small/medium sized onion
2 cloves garlic
1 tomato (I like to use Roma)
Garnishes:  cilantro, green onions, sour cream, guacamole lettuce

In a small bowl I make my universal chili seasoning.  This can be used on so many things, (tacos, enchilada meats, chili Verde meats, etc., )

1/2 teas salt
1/2 teas cumin powder
1/2 teas oregano
1/2 teas chili powder
1/2 teas garlic powder
1/4 teas cayenne pepper
Mix together well

I have 1 pound of medium shrimp. (you could easily use 1/2 pound of chicken or beef cut into bite sized cubes - you don't need much meat).  Remove the tail shell, and check that all the intestinal tract has been well cleaned.  Place the meat into a plastic bag.

Note:  If you are using the larger size shrimp, you will probably want to cut the shrimp in half.

I save my shrimp shells in a small bag, then freeze them, so that when I make a seafood stock I can add them to flavor the stock.

Add the juice of 1 lime

Add the spice mixture

Seal the top of the plastic bag and massage the juice and spices until all the meat is well covered.

Let this set aside for 10 minutes

While the meat is marinating, chop and slice your vegetables:
peppers, (1 red and 1 green - or use yellow for more color) - sliced into strips
1 onion - sliced into strips
1 tomato - sliced into stripes
2 cloves of garlic

In a large pan, over medium heat, heat the 2 Tabs of oil

While the oil is heating you can chop your garnishes:
a handful of lettuce and 1 tomato chopped
3 or 4 green onions
a few slices of cucumber
a few slices of jalapeno pepper
homemade guacamole
sour cream

Once the oil is hot, add the meat and the marinade.  Cook for a minute or two.

Next add the chopped peppers, onion, and garlic.  Stir well and continue cooking - stirring every so often so it doesn't burn.

Since my husband like a little heat, I am adding one chopped chili pepper.  This is simply a choice and not required.

After about 4 or 5 minutes, put a lid on the pan and allow the steam to cook the peppers and onion for 2 or 3 minutes.

Add the sliced tomato, stir well.

And there you now have the filling for your fajitas.

I'd better do a "quality control check!"  Yup, that's just right.  Doesn't need any more salt or pepper.  Tastes yummy.

Tonight, I'm serving my fajitas with homemade Mexican rice, re-fried beans, and garnished with a side of lettuce/tomatoes cucumber slices, and sliced green peppers.

And the leftover filling makes a excellent lunch the next day.  Just wrap 2 tortilla in a paper towel, heat them for 40 seconds to 1 minute in the microwave, fill with heated fajita filling and enjoy!

Enjoy!