Simple Fajita Taco Snacks
- 1 pound fajita meat
- 1 tb Cottonmouth
- 1/4 tsp salt your taste
- 3 cups flour
- 2 tsp baking powder
- 2 tsp salt
- ¾ cup lard
- ¾ cup water hot-ish
- 1 bag charcoal if grilling outside
- 1 cup Irish Salsa
- 1/2 cup Velveeta shredded
Sprinkle Cottonmouth and salt all over fajita meat and let sit to room temperature.
Cottonmouth has a natural meat tenderizer called bromelain which is derived from the pineapple. Overnight marinades with just Cottonmouth will make a thin cut of meat like fajitas too tender. So for this technique just let meat sit out for about 45 minutes or until the meat sweats.
I cooked in a grill pan on medium high for a cook at 3 min, flip, 3 min, flip, 3 min, flip, and rested for 10 minutes. Total 9 minutes cook time.
When you are ready to build tacos cut ½ inch strips against the grain.
Tortillas seem hard to make. They aren’t, the recipes you may find online seem to be a bunch about nothing. Just don’t make a mess 😉
In a bowl dump and mix in the flour, baking powder, and salt.
Start adding a couple plots of lard while mixing with hands until the mixture is crumbly. You may have to add but most every time ¾ cups does the trick.
Pour in the hot-ish water and knead the dough together until you have what resembles play-dough. While kneading the ball if it gets sticky just sprinkle some flour and keep going until you have a nice soft ball.
Cover with towel and let sit for an hour.
It depends on what size tortillas you're going for but this should make about 10 balls. Do that for regular 6” sized.
Roll out all the balls until you like the thickness or thinness.
In a medium high pan (I use a cast irocook on both sides to a nice toasty brown. Mine are usually ready to flip at 1 minute 39 seconds. A sure way to tell is the the top will bubble on the raw side.
From bottom to top: tortilla, fajita strips, cheese and Irish Salsa.
Probably should do tortillas first and keep covered until fajitas are done.
➕ Nutrition - About
Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn