The day before, prepare a marinade in a dish:
Press the orange,
crush 1 lime to tenderize it then press it,
add the oil, salt,
then add the meat and mix.
Cover and marinate overnight in the refrigerator.
If you have not found good tortillas, do it yourself.
(The day before... it's safer)
In southern Mexico, mainly corn flour is used, and wheat in the north.
Prepare the dough:
Dissolve 4 g of salt in 17 cl of hot water.
Put 340 g of flour in a cul-de-poule and pour in the water.
Mix well, then add 45 g lard (or butter).
Work the dough, then divide it into 12 dough pieces.
Place them in the cul-de-poule, cover and let 1 hour at room temperature.
Then flatten each of the small pancakes with a little flour.
Cook them quickly on both sides in a nonstick hot frying pan (preferably cast iron) and without fat.
Do not cook too much (they should not become crispy).
Stack them gradually in a plate closed by a cloth.
Keep them refrigerated overnight.
The eating day:
Prepare a "pico de gallo":
Rinse, peel and seed the tomatoes.
Cut them into small cubes and put them in a bowl.
Peel and finely chop an onion, add it to the tomatoes.
Rinse, pat dry, and chop the coriander leaves. Add them.
Crush a lime a bit to soften it, then squeeze it and add the juice.
Rinse, seed and chop chilies very finely, then add a little.
(Be careful not to touch any mucous membranes until you wash your hands).
Season to taste (salt / lime juice / chilli).
Prepare a guacamole (see recipe).
Take the meat out of the refrigerator so that it comes back to room temperature.
Meanwhile, rinse, and peel (with a serrated peeler) the peppers.
Peel and slice 2 onions.
Pat the meat dry with paper towel.
Sear and cook it on its different sides according to your wishes (ideally grilled or slightly smoked, or in a very hot frying pan without fat).
Then put the meat in a plate covered with foil for 5 min so that it soften.
Meanwhile :
Heat the tortillas (in the oven or on the barbecue in aluminum foil, or in the pan).
Fry the peppers with a little oil.
After one minute, add the onions.
Let cook, then keep warm.
Cut the meat into thin strips (45 ° of the fibers so that it does not look too fibrous).
Add them to peppers and onions, and heat again while mixing.
Serve meat, peppers and onions in a common dish.
Offer guacamole, and pico de gallo in small bowls with spoons, and tortillas stacked on a plate, and a few quarters of lime.
Show your guests how to make their fajita according to their taste:
a tortilla, on which you have a little meat, pepper and onion, then add a little guacamole, and a little pico de gallo.
They can also put a few drops of lime.
Finally, roll the pancake and taste it by hand (possibly cut in half, if it is too long).
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