200g corn flour (not semolina for polenta)
100g wheat flour
Approximately 25 cl of lukewarm water
400g minced meat
Spices (cumin, chili powder, oregano, paprika)
Fresh coriander powder
Salt and pepper
Green salad, cut into strips
Creme fraiche or guacamole
Salt or sumac
To make the tortillas, mix the two flours with salt, create a well in the center and add the water. Mix everything until you have a firm, smooth, and malleable dough. Let the dough rest for about 30 minutes while you prepare the fajita filling. After the rest time, divide the dough into 8 balls the size of a clementine. Flour the work surface and roll out the dough gently with a well-floured rolling pin. Turn the dough from one side to the other and flour again to spread it thinly. Do not press too hard with your roller to prevent the dough from sticking to the work surface. Cook each tortilla in a very hot non-stick pan without any fat for 1 to 2 minutes. The dough should rise. Cook the other side. To prevent the tortillas from drying out after cooking, store them in a closed container over a source of steam.
For the meat filling, brown the minced meat with 1/2 onion and the spices. Add a little water and simmer.
For the raw vegetable garnish, finely chop the tomatoes, 1/2 cucumber, and 1/2 onion. Cut the green salad into strips. Prepare guacamole or fresh cream, grated comté, and salt or sumac.
For the sauce, put the tomatoes, cucumber, green pepper, onion, flat-leaf parsley, garlic clove, spices, and salt in a blender and blend to taste. Adjust the seasoning to taste.
To serve, place the tortillas (kept in a closed container to remain soft), the meat, the raw vegetables, and the sauce on the table. Everyone can make their own fajitas by filling the tortillas with the desired ingredients