Fajitas, round 2

Fajitas were the subject of my first-ever food post here, and, rather embarrassingly, they didn’t turn out well. I am pleased to report however that these were much better.

The shell recipe comes from my newest cookbook, River Cottage Everyday. It’s a flatbread recipe, and it is not corn-based, so these are in NO way authentic, however still very tasty. The dough only requires three ingredients: flour, salt, and a tablespoon of oil. Our mistake the first time around was cooking them too long, so that they hardened and were difficult to roll up. Hugh suggests frying a minute on one side and 30-45 seconds on the other and that seemed to work much better. As we went along, we stored the finished shells in a teatowel to keep them moist and soft.

Our fajita stuffing consisted of ground beef, cheese, lettuce, tomato, olives and a dollop of sour cream.

8 dough balls
Ready to eat! (Not the best photo I know)
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