It’s Monday (BOOO!!!). My least favourite day of the week. I don’t mean to make this post a whiny one, but I can’t help but be grumpy on Mondays. I always wake up extra tired and I avoid all conversation until I get at least one cup of coffee in. Luckily, thanks to my current career choice as an administrative assistant, I rarely have to commit to any type of conversation before 10 a.m. on a Monday morning, and based on the reactions of my co-workers, I’m sure they don’t care either way. My job has it’s ups and downs. Sometimes it’s hard for me to like my job (when it’s so slow that I feel I have to create work for myself….it’s brutal and super boring), but other times I love my job (when it’s so busy that I barely have time to sit for lunch), either way, it’s a pretty good place to work and I get to work alongside a bunch of really great people. Another great part about my job is that I get to be a part of my office’s social committee, meaning I get to plan a lot of really great events, such as the Friday afternoon beer tasting with our local brewery Stack Brewing. It was tones of fun and we got to try four of their wonderful (and preservative free) beer. As an organizer, I got to take home one full unopened beer, which given their large bottles was the equivalent of almost three beers, as well as any opened beers (I picked up an almost full bottle of a very dark been that I thought my boyfriend would really like).
Ken and I spent most of our weekend at home. I’ve been increasingly finding myself huddled up on my couch as the colder weather is starting to set in. It was a rainy, gloomy weekend so I pretty well hibernated. Weekends are often when I will make any new recipes, and despite my hibernation, I did attempt one new real food recipe that I would like to share. Chicken Fajitas with Homemade Flour Tortillas. I got the fajita recipe from Pamela Salzman and the Flour Tortilla Recipe from 100 Days of Real Food. I was VERY happy with how everything turned out, and was pretty proud of my self for successfully making flour tortillas with only 3 ingredients (it was easy-ish, getting the tortilla shape was the biggest challenge, and some of my tortillas were…well let’s just say there were other shapes aside from circles).
The first step was to make the marinade for the Chicken:
- 4 garlic cloves, minced
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper or to taste
- 2 teaspoons ground cumin
- ½ cup fresh lime juice
- ¼ cup unrefined, cold-pressed extra virgin olive oil
- 2 Tablespoons chopped cilantro (optional)
- 2 pounds boneless, skinless chicken breast, cut into small chunks
Mix all ingredients together in a non-reactive container (like glass). Add chicken, cover and refrigerate for at least one hour. Since I’m barbecue-less, I opted to cook my chicken in a skillet. Cooke the chicken for a few minutes on each side on medium heat, then cover to ensure the chicken cooks through. I let the chicken cook on medium for about eight minutes.
Once the chicken was done, I placed it in the over at about 200F degrees to keep it warm. Then, I moved on to the Flour Tortillas.
Homemade Flour Tortillas
- 2½ cups whole-wheat flour
- ½ cup oil
- 1 teaspoon salt
- 1 cup warm water (heat in the microwave for 1 min)
- In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat until crumbly, about 3 to 5 minutes, scraping the sides as needed.
- With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
- Take out the dough and divide it into 12 equal sized pieces. You can do this by making the dough into a big log shape that is about 8 – 10 inches long. Then cut it in the middle and then each of those pieces in the middle and so on until you have 12 pieces. I found this part difficult as the dough was really sticky. So I added a lot of flour on my counter and hands in order to divide the dough.
- Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
- Heat a skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
- On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan. I don’t think I actually ever got any of my balls of dough this big. they were still a little sticky and I wasn’t able to roll them out this big, but I averaged about 6 inches.
- Grease the pan with a touch of oil and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Use very little oil as it will be absorbed into the tortilla. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze
While the tortillas were sitting for their 15 minutes, I sauteed some sliced red peppers, onion, mushrooms, and jalapenos in a skillet with a little bit of oil. I also made some homemade guacamole by crushing up an avocado and adding some lime juice and fresh cilantro into a bowl. Along with the Sauteed veggies and guacamole, I served the Fajitas with fresh spinach, some hot sauce, and then topped it off with shredded cheese.
The fajitas were amazing. I think Ken and I will be doing this once a week for sure. It doesn’t take much time and the result is extremely satisfying. I’m actually pretty proud of myself for making the flour tortillas. They tasted really really really good and only about a half hour of my time from start to finish. So, try it! It’s fantastic! Happy Baking.