INGREDIENTS:
+4 PERS. +FOR 8 TORTILLAS:
°200 g corn flour (flour and not semolina for polenta)
°100g wheat flour
°about 25 cl of lukewarm water
°salt
+FOR THE FAJITA TOPPING:
°400g minced meat
°1/2 onion
°a little water
°spices (cumin, chili powder, oregano, paprika)
°fresh coriander powder
°salt pepper
+FOR THE RAW GARNITURE:
°2 tomatoes
°1/2 cucumber
°1/2 onion
°green salad cut into strips
°creme fraiche or guacamole
°grated county
°salt or sumac
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PREPARATION:
1.
First set up the tortillas: blend the 2 flours in with salt, dig a well and add the water. Blend all that to get a firm, smooth and truly pliable batter. Pass on to rest for around 30 minutes (time to set up the fajitas…). After the rest time, partition the mixture into 8 balls the size of a clementine. Flour the work surface and tenderly carry out the mixture with a very much floured moving pin. Divert the mixture from one side to the next and flour again to daintily spread it. Try not to press excessively hard with your roller, so the mixture doesn’t adhere to the work surface. Cook every tortilla in an exceptionally hot non-stick skillet, without fat, for 1 to 2 minutes. The mixture ought to rise. Cook the opposite side. To keep tortillas from drying out when cooked, store them in a shut holder over a wellspring of steam.
2.
For the meat filling: brown the minced meat with the 1/2 onion and the flavors. Add a little water and stew.
3.
For the crude vegetable topping: finely cleave the tomatoes, 1/2 cucumber, 1/2 onion. Cut the green plate of mixed greens into strips. Set up a guacamole or new cream, ground Comté, and salt or sumac.
4.
For the sauce: put the tomatoes, cucumber, green pepper, onion, level leaf parsley, garlic clove, flavors and salt in a blender to taste. Rearrange subsequent to tasting if fundamental.
5.
Present on your table the fajitas (kept in a shut compartment with the goal that they stay delicate), the meat, the crude vegetables, the sauce… Furthermore, everybody does what they like!
Enjoy !