Ok so Karl and I used to go have fajitas all the time because we love them so much until we actually made them from scratch at home! They are PERFECT!!! Amazingness times a million!
It’s a good thing I guess because Karl brainwashed me to say Fa-JI-tas and not Fa-HI-tas as a joke and the last few times we went out to eat some at a restaurant, I had to focus and make sure I would say it right eheh…I mean, I’m already partially dyslexic….give a girl a break!
Anyways!
Last night, my friend Steph came over and we made some fajitas with Filet Mignon meat (No kidding around, Fancy Fajitas).
BEST.THING.EVER !!!!!
Did I say BEST and EVER? Hell yeah!
Plus it’s actually fun to prepare them!
Making the tortillas is extremely easy too!
Are you sold yet?
And when you cook them, you don’t even have to use any fat or oil! That’s the way I like it!!!
For the meat, I used the cajun spice mix I made for my jambalaya recipe to rub the meat along with the juice of half a lime.
We thought it would be pretty to stage the ingredients this way!
The charred taste of the veggies….mmmm
Look at the meat!!!
Look at all of these beautiful colors!!!
I am telling you!!!! If you make your own fajitas, you will never, ever go eat them anywhere else!!
Recipe for the tortillas: http://allrecipes.com//Recipe/homemade-flour-tortillas/Detail.aspxCourse: Dinner Yield: 4 servings Prep Time: 30 mins Cook Time: 30 mins
Ingredients
- 2 beef tenderloins (the filet mignon part)
- 4 Tablespoon +1 teaspoon of creole (cajun spice mix) find link for recipe higher in the post
- 1 lime
- 3 Cup of all purpose flour
- 2 Teaspoon of baking powder
- 1 Teaspoon of salt
- 2 Tablespoon of cold butter, grated
- 1 1/2 Cup of warm water
- 2 to 3 Cup of chopped lettuce
- 1 Cup of sour cream (full fat is always better ;))
- 1 Cup of salsa (check out my fresh
- 1 Cup of shredded cheddar cheese (orange looks better)
- 1 Cup of corn
- 1 red pepper, sliced
- 1 big red onion, sliced
- 2 avocados, sliced
- 4 Tablespoon of butter to cook the meat and veggies
Instructions
- Start by rubbing your meat as early as you can (24 hours before is ideal). Place your two steak tenderloins on a plate and gently rub the creole (cajun spice) all over the meat. Drizzle it with the juice of half of a lime. Cover and put in the fridge.
- Now, make the tortillas. In a bowl, mix flour, baking powder and salt. Grate your 2tbsp of cold butter in the flour mixture and mix it in with your hands. Pour the water in the flour mixture and mix with your hands until the dough holds together and transfer it onto a floured surface and knead the dough for a couple of minutes. Separate in 24 little balls and cover them for 10 minutes. On a floured surface, roll out the tortillas (like the above pictures). In a hot pan, cook them one by one for about 10 seconds on each side. Make sure to check them so they do not burn. They should look like the picture I put higher in this post. Cover them and reserve until you are ready to eat.
- Cut the pepper and onion into slices and mix it with a teaspoon of cajun mix and the juice of half of a lime. Put in bowl and reserve for later.
- Grate your cheese, chop your lettuce and slice your avocados. Plate your ingredients (lettuce, cheese, avocados, salsa, sour cream and corn).
- Preheat your oven at 375F. In a medium pan, heat up 2 tbsp of butter and brown the outside of the tenderloins. Put the whole pan in the oven along with a meat thermometer to make sure you cook your meat to your liking (The picture shows medium rare). When your meat is ready, take it out of the oven and let it rest for 10 minutes so the juices can redistribute.
- In the same pan, heat up 2 tablespoons of butter and sautée the onions and pepper until cooked to your liking.
- Plate the onions and meat and serve!
- Note: You can also sautée your corn in a tablespoon of butter to make it taste even better!
- Buen Provecho!!
