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Recipe adapted from: Chicken fajitas with homemade tortillas
own creation, inspired by lots of sources
Chicken:
3 tablespoons olive oil
salt and freshly ground black pepper
a few drops of Tabasco
1 teaspoon ground cumin
½ teaspoon smoked paprika
a few drops of Worcestershire sauce
1 large clove of garlic, minced
2 bay leaves
2 chicken fillets (about 250g in total), cut into strips
1 small yellow bell pepper (about 150g), sliced
1 small red onion, sliced in half moons
1 tablespoon water
Tortillas:
2/3 cup (94g) all purpose flour
1/3 cup (46g) whole wheat flour
¼ teaspoon baking powder
½ teaspoon table salt
2 tablespoons canola oil
1/3 cup (80ml) warm water
Start by marinating the chicken: in a shallow medium bowl, mix together 1 tablespoon of the olive oil, salt, pepper, Tabasco, cumin, paprika, Worcestershire sauce and garlic. Add the bay leaves and the chicken and toss to coat. Cover with plastic wrap and refrigerate for at least 30 minutes, 2 hours if possible.
Now, the tortillas: in the bowl of an electric mixer fitted with the dough hook, mix well the flours, baking powder and salt. Add the oil and water and mix on medium speed until a smooth and elastic dough forms, about 5 minutes. Cover with plastic wrap and set aside at room temperature for 30 minutes.
Divide dough into 6 equal portions – each should be about 40g. On a lightly floured surface, roll each piece of dough until you get a thin circle, 20-22cm (8-9in) in diameter. Heat a large nonstick frying pan over high heat. Grill each disc of dough for 1-2 minutes each side, or until a few brown spots appear on the surface – if you want soft tortillas, immediately transfer them to the plate and cover with a clean kitchen towel; if you want crispy tortillas, let them cool on a wire rack, without overlapping them. Repeat the process with all the remaining dough.
Cook the chicken: on a large nonstick frying pan over high heat, heat the remaining olive oil. Add the onion and bell pepper and cook, stirring occasionally, for 5 minutes, or until tender. Add the chicken and cook, stirring a few times, until chicken is golden and cooked through, 8-10 minutes. Stir in the water, scrape the bottom of the pan to remove the delicious burnt bits and then serve immediately with the tortillas and guacamole, if desired.
Serves 2
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