The soft corn tortillas used in this fajita recipe are made with 100 percent corn just like the ones traditional Mexican restaurants use. Make the fajitas with steak, as I have done here, or choose another protein. For a vegetarian version, try portobello mushrooms. You can also use these tortillas to make tacos or burritos. Top them with Daiya Mozzarella Style Shreds, if desired.
- Yield: 5 Servings 10 fajitas
- about 2 cups (232 grams) masa harina, plus up to 2 tablespoons for dusting
- ¼ teaspoon salt
- 1 cup plus 1 tablespoon (255 ml) warm water
- 10 ounces (280 g) cooked steak
- 1 tablespoon olive oil
- 1 medium green bell pepper, seeded and sliced
- 1 medium onion, peeled, halved, and sliced
- 1 garlic clove, finely grated
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon salt
- ½ teaspoon ground black pepper
To make the Tortillas
- Mix together the masa harina, salt, and water in a large mixing bowl, by hand, until the dough is soft and pliable. Separate the dough and form 10 tightly packed balls about 1½ inches (4 cm) in diameter.
- Heat a large, dry skillet over medium-high heat.
- Roll out each ball into a thin tortilla (about 6 inches/15 cm in diameter) between two sheets of parchment paper, using additional flour as needed to avoid sticking. Roll as thinly as you can. Use a cutter to create 6-inch (15 cm) rounds, or keep them freeform.
- Cook each tortilla in the skillet, about 30 to 45 seconds per side.
- Keep the cooked tortillas moist between damp paper towels until you are ready to assemble the fajitas. To make the Fajitas
- Cut the cooked steak into strips and set it aside.
- Heat the olive oil in a large skillet over medium-high heat. Lower the heat to medium. Add the bell pepper and onion and cook until the vegetables are just crisp and lightly browned, about 3 minutes.
- Stir in the garlic, cilantro, salt, pepper, and cooked steak. Heat for 2 to 3 minutes longer.
- Assemble the fajitas and serve.