One of our favourite things to order at a Mexican restaurant nearby is their vegetable fajita. Fresh grilled vegetables, Spanish rice, refried beans,sour cream, guacamole and salsa are served with soft, freshly made tortillas and can be, based upon the individual's taste, be assembled at the table to make a wrap.
In my home made version, I have skipped the beans, guacamole and rice because I didn't have the ingredients for them on hand, but these fajitas were just as good the way we had them.
Until recently, I thought that all tortillas were made with corn flour. Only while looking for flat breads to make for the Blogging Marathon did I find out that in certain parts of Spain they make flour tortillas using All purpose flour. I have made mine with equal parts of all purpose flour and whole wheat flour. The authentic tortilla uses lard or shortening, which I have skipped and used a teaspoon of oil instead.
What you need:
For the tortilla :
All purpose flour - 1 cup
Whole wheat flour - 1 cup
Salt - to taste
Oil - 1 tsp
Warm water - as needed
In a large mixing bowl, take the flours and salt. Add water, a little at a time, and knead into a pliable, smooth dough. Mix in the oil and knead. Cover and set aside for an hour.
To make tortillas :
Pinch out golf ball sized balls of dough and roll into a circle. Cook on a hot griddle until the bottom starts to brown. Turn over and cook until the tortilla puffs up a little and the other side also gets brown flecks. Store in a tortilla warmer or wrapped in a clean kitchen towel.
For the vegetable mix :
Mixed diced vegetables - 1 cup (I used green bell pepper, yellow and orange sweet peppers, carrot, beans, peas and corn)
Onion - a small one, diced
Garlic - 2 cloves, minced
Butter or oil - 1 tbsp
Salt
Lemon juice (optional)
Heat butter or oil in a sauce pan. Add the garlic and onion. Saute over high heat until slightly browned. Add in the rest of the vegetables and salt to taste. Stir well over high heat for a minute or two. Transfer to an oven safe dish. Grill at 450 degree Fahrenheit for 15-20 minutes or until the vegetables look slightly charred and develop a smoky flavor. Squeeze some lemon juice over this if desired and set aside.
For the fajita :
Tortillas
Vegetable mix
Salsa
Sour cream
To assemble the fajita :
Heap some of the mixed vegetables onto a tortilla. Spread a generous helping of sour cream and salsa over it. Roll up and enjoy!
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
In my home made version, I have skipped the beans, guacamole and rice because I didn't have the ingredients for them on hand, but these fajitas were just as good the way we had them.
Until recently, I thought that all tortillas were made with corn flour. Only while looking for flat breads to make for the Blogging Marathon did I find out that in certain parts of Spain they make flour tortillas using All purpose flour. I have made mine with equal parts of all purpose flour and whole wheat flour. The authentic tortilla uses lard or shortening, which I have skipped and used a teaspoon of oil instead.
What you need:
For the tortilla :
All purpose flour - 1 cup
Whole wheat flour - 1 cup
Salt - to taste
Oil - 1 tsp
Warm water - as needed
In a large mixing bowl, take the flours and salt. Add water, a little at a time, and knead into a pliable, smooth dough. Mix in the oil and knead. Cover and set aside for an hour.
To make tortillas :
Pinch out golf ball sized balls of dough and roll into a circle. Cook on a hot griddle until the bottom starts to brown. Turn over and cook until the tortilla puffs up a little and the other side also gets brown flecks. Store in a tortilla warmer or wrapped in a clean kitchen towel.
For the vegetable mix :
Mixed diced vegetables - 1 cup (I used green bell pepper, yellow and orange sweet peppers, carrot, beans, peas and corn)
Onion - a small one, diced
Garlic - 2 cloves, minced
Butter or oil - 1 tbsp
Salt
Lemon juice (optional)
Heat butter or oil in a sauce pan. Add the garlic and onion. Saute over high heat until slightly browned. Add in the rest of the vegetables and salt to taste. Stir well over high heat for a minute or two. Transfer to an oven safe dish. Grill at 450 degree Fahrenheit for 15-20 minutes or until the vegetables look slightly charred and develop a smoky flavor. Squeeze some lemon juice over this if desired and set aside.
For the fajita :
Tortillas
Vegetable mix
Salsa
Sour cream
To assemble the fajita :
Heap some of the mixed vegetables onto a tortilla. Spread a generous helping of sour cream and salsa over it. Roll up and enjoy!
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
11 comments:
This is a much loved dish in our house. Nice.
nice. very much easy to make , like Indian chappatis
That's such a wonderful dish..I am yet to make a proper fajitas..should do them sometime..
Mexican dishes are a favourite with family and this one looks great.
That is such a filling dish!!!
Fantastic and very filling fajitas.
I would love to have that roll!
Wheat flour version tortillas are available too. And that is one filling snack.
Do we get sour cream here?
Mexican version of our very own rotis. Loved your tortilla and fajita recipes.
This is such a wonderful dish!!
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