Ingredients

Tortillas

• 2 cups flour

• ½ teaspoon salt

• 3 tablespoons olive oil

• ¾ cup warm water

Fajitas

• 2 pounds skirt or flank steak

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1 teaspoon paprika

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon hot red pepper flakes

• 1 teaspoon minced garlic

• Juice of 1 lemon

• 4 tablespoons olive oil, divided use

• 1 red bell pepper

• 1 yellow bell pepper

• 1 orange bell pepper

• 1 large onion

Serve with

• Salsa

• Sour cream

• Guacamole

• Shredded cheese

Steps

For the tortilla

1. In a large bowl, combine flour and salt

2. Stir in water and olive oil until combined and no dry flour remains. A shaggy dough will start to form

3. Turn the dough out onto a floured surface and knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough

4. Let the dough rest for 30 minutes

5. Divide the dough into 8 portions

6. On a lightly floured surface, roll each portion into a thin, almost translucent, circle

7. In a greased skillet, cook the tortillas over medium heat until lightly browned, about 1 minute on each side

8. Serve warm

For the fajitas

1. Cut the steak into half inch pieces and place in a resealable plastic bag

2. Add the chili powder, cumin, paprika, salt, black pepper, hot red pepper, minced garlic, lemon juice, and 2 tablespoons of olive oil to the bag with the steak pieces

3. Seal the bag tightly and toss to combine the steak with the marinade seasonings

4. Allow the steak to marinate for at least 30 minutes but up to 24 hours in the fridge

5. While the steak is marinating, remove the seeds from the bell peppers and cut into thin strips and set aside

6. Cut the onion into thin strips as well and set aside

7. Add 2 tablespoons of olive oil to a large skillet and heat over medium-high heat

8. Add the sliced peppers and onions to the skillet

9. Stir and sauté the vegetables for 3 to 4 minutes until softened, then transfer to a bowl and set aside

10. In the same skillet, add the marinated steak strips and cook for 3 to 4 minutes or until the meat loses its red color

11. Then return the onions and peppers to the skillet and stir for another minute

12. Serve with warm tortillas and desired toppings!

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