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Mexican Fajitos in a Tortilla

Mexican Pork Fajitas in Homemade Tortillas

Make these once and you'll want them again and again! Here's the whole process — from the fajita filling to the tortillas themselves. Store-bought wraps can't compete!

Marina Chernova

Recipe author

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Composition / ingredients

Servings:

Flour

250

Water

130

Vegetable oil

Baking powder

Sugar

0.33

Salt

0.33

Pork

400

Garlic

Limes

0.5

Chili pepper

Onion

Bell pepper

Sour cream

Tomatoes

Cilantro

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 32 % 10 g

Carbohydrates 45 % 14 g

171 kcal

GI: 15 / 0 / 85

Cooking method

Step 1:

Gather all the ingredients.
Step 2:

Start with the tortilla dough. In a deep bowl, combine the dry ingredients first, then add the warm water and mix. Finally, add 2 tablespoons of vegetable oil and knead well. A tortilla is an unleavened wheat-flour flatbread — a lot like pita — used throughout Mexico (and beyond) in place of bread and as the base for dishes like burritos and casseroles.
Step 3:

It's a versatile flatbread you can wrap around any filling. The dough should turn out soft and elastic, not stiff with flour. It took me about 5 minutes to knead. Put the dough in a bag so it doesn't dry out and let it rest for 20 minutes.
Step 4:

Now for the filling. The meat (I'm using pork shoulder, but chicken or beef works too) needs to marinate first. Cut it into steaks, then into strips of roughly equal size, and put them in a bowl.
Step 5:

Wash the lime and cut it in half. Squeeze the juice of half the lime over the pork (a regular lemon works in a pinch). Add 2 teaspoons of granulated garlic and, if you like, ½ teaspoon of cumin. Mix with your hands, then add 2 tablespoons of vegetable oil.
Step 6:

Finely chop the hot red chili, sprinkle it with salt, and chop again, then mash it to a paste with the flat side of your knife. Add the chili paste and juices to the pork and massage everything in well so the spices really work into the meat.
Step 7:

Peel the red onion and cut it in half, then slice each half into wedges. Wash the bell pepper, halve it, remove the seeds, and cut it into strips.
Step 8:

Now for the pico de gallo — a fantastic fresh, spicy salsa. Cut the peeled red onion into small dice, finely chop the hot red chili, and finely chop a small bunch of cilantro. Combine everything in a deep bowl.
Step 9:

Squeeze in the juice of the whole lime — this also mellows the onion's bite.
Step 10:

Cut the tomatoes into thin half-rings, then strips, then small dice, and add them to the bowl. Stir in a little sugar — it tempers how sharp the chili tastes on the tongue.
Step 11:

Mix well. The salsa is ready.
Step 12:

Now make the tortillas. Turn the dough out onto a floured surface, roll it into a log, and divide it into 5 pieces.
Step 13:

Roll out each piece with a rolling pin into a thin round about 8–10 inches (20–25 cm) across.
Step 14:

Cook one tortilla at a time in a well-heated dry skillet, about a minute per side. Watch the color — it should stay pale with a few small toasted spots. Overcook it and the tortilla turns stiff. I usually cook one while rolling out the next; it's very handy.
Step 15:

Set each finished tortilla on a sheet of foil and do the same with the rest. Cover the stack with foil to keep them warm for serving.
Step 16:

In the same skillet you used for the tortillas, heat 2 tablespoons of vegetable oil. Toss in the sliced onion and bell pepper and cook over high heat, stirring constantly, until the vegetables are lightly charred in spots. Transfer them to a bowl.
Step 17:

Add about 1 more tablespoon of oil to the pan and add the pork. Sear it quickly, the same way.
Step 18:

Don't cook the meat and vegetables together — they need different cooking times.
Step 19:

Now add the peppers and onion back to the meat and heat everything through.
Step 20:

Everything's ready! Spoon the filling onto a tortilla and sprinkle with chopped cilantro.
Step 21:

Set out the pico de gallo and the sour cream alongside, so everyone can add as much salsa and sour cream to their own fajita as they like.
Step 22:

Your pork fajitas are ready. Enjoy!