Homemade Flour Tortillas & Steak Fajitas

Remember that Grilled Rosemary Steak & Cajun Squash recipe? If not, go brush up HERE. Well, I hope that you made that and if you happen to have any leftovers like we did - you can make this! I do love some fajitas and these are absolutely exceptional! Perfect use of amazing steak leftovers. Not to mentions, they are so simple and healthy.

To go along with these delicious fajitas, why not some homemade tortillas? You're probably thinking why in the world would I make fajitas at home when I can just buy them at the store? Well, I guess you don't have to but it is really easy and they are absolutely amazing! Though the one disclaimer is that they may not turn out perfectly round if you use a pasta roller like I did. It is pretty cool to make them for yourself, trust me!

Notes:

• It is incredibly important to get the dough incredibly thin. I used a pasta roller to setting 4. And here are two pictures so you know what to shoot for.

   

• If you are going to roll them out by hand, each time you roll out from the center turn the tortilla 90 degrees before you roll again to ensure a perfectly round tortilla.
• The recipe calls for shortening or lard or butter. Use whichever of these you have around, I ended up using shortening. Lard is supposed to yield the best flavor, if it is available. But for health or availability reasons you can use any of these for the fat.
• If you don't want to do this by hand (it's a little messy), you can use a food processor. Simply add everything but the water and pulse until well mixed. Slowly add the water through the chute, until it comes together into a ball.
• In a pinch, you can skip the rest period.
• Makes 24 small tortillas.

Homemade Flour Tortillas
4 c. flour
2 t. salt
2 t. baking powder
2 T. lard or shortening or butter
1 1/2 c. hot water

Stir the flour, salt, and baking powder together in a large bowl. Mix the fat into the dry ingredients with your hands until the flour looks sandy or resembles cornmeal.

Slowly add the water and mix until the dough comes together. You may not need the entire amount of water. The dough should be slightly sticky.

Turn the dough out onto a floured surface and knead until it is elastic ans smooth. Divide and roll the dough into 24 small balls.

Let the dough rest for 15 minutes under a damp towel. If you fall asleep for two hours like I did, they will still be great!


Put each ball of dough through a pasta roller and go all the way to the fourth setting. If you do not have a pasta roller, see the notes. The notes also has a reference for how thin the tortilla should be - this is vital!

Preheat a cast iron skillet or griddle on medium - high heat. When hot, place the tortilla on the griddle and cook until bubbles begin to form. Flip every 15-20 seconds until the tortilla is golden.

Once cooked, place the tortilla onto a plate covered with a damp towel to soften them until you eat.

Steak Fajitas
Leftover Steak, cut into strips
Leftover Grilled Veggies
1 red onion, cut into wedges
1 bell pepper, cut into wedges
Lemon Pepper Seasoning
Cavender's Seasoning

On a hot griddle or in a skillet, add a little oil to the pan; just enough to prevent sticking. When it begins to shimmer, add the onion and bell pepper.  Lightly season the vegetables with Lemon Pepper and Cavender's. Cook the veggies until they are almost soft.  Add the leftover steak and veggies to the pan and cook until everything is warm and the veggies are soft. Serve on your homemade tortillas!

 Doesn't that look like Heaven? Just a little bit of cheese dip is all you need to top off these amazingly fajitas and tortillas!