Steak Fajitas

I haven't made fajitas in a long time. After making this recipe, we will be eating them more often. I served the fajitas with Mexican rice and crockpot refried beans. Oh, and some Mexican crumble cheese.

I found the recipe for the steak and marinade here. I found the tortilla recipe here. 

Steak Fajitas

Marinade

Juice of 2 limes

¼ cup olive oil

4 cloves garlic, peeled, minced

1 teaspoon ground cumin

1 jalapeño pepper, seeded, ribs removed, finely chopped 

1/2 cup chopped fresh cilantro, including stems

2lbs skirt steak

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Bell peppers, sliced

Onion, sliced

HOW TO PREPARE:

Marinate skirt steak in marinade for an hour on the

counter or in the fridge for longer. Grill until cooked and

slice steak into thin strips. In a skillet, add 1 tbsp oil and

sauté bell peppers and onion until soft. Stir in steak strips. 

Tortillas

6 cups flour

2 tsp salt

2 tsp baking powder

⅔ cup oil

2 cups warm water

Combine flour, salt and baking powder in the bowl of a

stand mixer. Using the dough hook, mix dry ingredients

until well combined.

Add oil and water with mixer running at a medium speed.

After about 1 minute, or when mixture comes together and

begins to form a ball, decrease mixing speed to low.

Continue to mix for 1 minute or until dough is smooth.

Divide into 24 equal portions. Cover dough portions with

a clean kitchen towel and allow to rest for at least 15 minutes

(or as much as 2 hours). After the rest period, heat a large

pan over medium heat. Roll out each tortilla, one at a time,

and cook for 1 minute on first side and 45 seconds on another

side. Look for brown spots to know it is cooked.