+FOR 8 TORTILLAS:
°200 g corn flour (flour and not semolina for polenta)
°100g wheat flour
°about 25 cl of lukewarm water
+FOR THE FAJITA TOPPING:
°400g minced meat
°a little water
°spices (cumin, chili powder, oregano, paprika)
°fresh coriander powder
+FOR THE RAW GARNITURE:
°green salad cut into strips
°creme Fraiche or guacamole
°salt or sumac
First, prepare the tortillas: mix the 2 flours with salt, dig a well and add the water. Mix everything to obtain a firm, smooth, and very malleable dough. Leave to rest for about 30 minutes (time to prepare the fajitas…). After the rest time, divide the dough into 8 balls the size of a clementine. Flour the work surface and gently roll out the dough 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, so that the dough does not stick to the work surface. Cook each tortilla in a very hot non-stick pan, without fat, for 1 to 2 minutes. The dough should rise. Cook the other side. To prevent tortillas from drying out when cooked, store them in a closed container over a source of steam.
For the meat filling: brown the minced meat with 1/2 onion and 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 to taste. Readjust after tasting if necessary.
Present on your table the fajitas (kept in a closed container so that they remain soft), the meat, the raw vegetables, the sauce… And everyone does what they like!