Vegetable Fajitas, Flour Tortillas, Guacamole and Restaurant-Style Salsa

Ingredients

• 2.5 cup All-Purpose Flour (About 300g)
• 1.5 tsp Baking Powder
• 1 tsp Salt
• 0.33 cup Lard (Chilled. For a vegetarian option, use vegetable shortening.)
• 0.75 cup Warm Water (Approximately 110°F / 43°C)

Instructions

1. 1

   Combine Dry Ingredients (2 minutes)

   • In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined.
2. 2

   Cut in the Fat (3 minutes)

   • Add the chilled lard or shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse, pea-sized crumbs.
3. 3

   Form and Knead the Dough (5 minutes)

   • Create a well in the center of the flour mixture and pour in the warm water. Mix with a fork or your hand until a shaggy dough forms.
   • Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until it becomes smooth, soft, and elastic. Avoid over-kneading.
4. 4

   Rest the Dough (30 minutes)

   • Form the dough into a ball, place it back in the bowl, and cover with a damp kitchen towel or plastic wrap.
   • Let it rest at room temperature for at least 30 minutes. This crucial step relaxes the gluten, making the tortillas tender and easy to roll.
5. 5

   Divide and Roll (10 minutes)

   • After resting, divide the dough into 12 equal pieces (about 45g each) and roll each piece into a smooth ball.
   • Keep the dough balls covered with the towel to prevent them from drying out.
   • On a lightly floured surface, take one ball, flatten it with your palm, and use a rolling pin to roll it into a thin, 8-inch (20 cm) circle. Rotate the dough as you roll to maintain a circular shape.
   • Stack rolled tortillas with a small piece of parchment paper between each to prevent sticking.
6. 6

   Cook the Tortillas (10 minutes)

   • Heat a dry cast-iron skillet, comal, or non-stick pan over medium-high heat until it is very hot (a drop of water should sizzle and evaporate instantly).
   • Carefully place one tortilla onto the hot surface. Cook for about 30-45 seconds, until large bubbles begin to form.
   • Flip the tortilla and cook for another 20-30 seconds on the other side. It should have light golden-brown spots and puff up in places. Do not overcook, or it will become stiff.
7. 7

   Keep Warm and Serve

   • As each tortilla is cooked, immediately transfer it to a tortilla warmer or a plate and cover with a clean kitchen towel.
   • Stacking them traps the steam, which is essential for keeping them soft and pliable. Serve warm.

Ingredients

• 3 large Avocado (ripe but still firm)
• 2 tbsp Lime Juice (freshly squeezed)
• 0.5 cup Red Onion (finely diced)
• 1 medium Roma Tomato (deseeded and finely diced)
• 1 piece Jalapeno (finely minced, seeds removed for less heat)
• 2 clove Garlic (minced)
• 0.25 cup Cilantro (fresh, chopped)
• 0.5 tsp Ground Cumin
• 0.75 tsp Salt (or to taste)

Instructions

1. 1

   Prepare the avocados. Cut the avocados in half lengthwise and remove the pits. Scoop the flesh into a medium-sized bowl. Immediately pour the lime juice over the avocado to prevent browning.

2. 2

   Mash to your desired texture. Using a fork or a potato masher, mash the avocado to your preferred consistency. For a chunky guacamole, mash lightly, leaving some larger pieces. For a smoother dip, mash more thoroughly.

3. 3

   Add the remaining ingredients. Add the finely diced red onion, deseeded roma tomato, minced jalapeño, minced garlic, chopped cilantro, ground cumin, and salt to the bowl with the mashed avocado.

4. 4

   Combine, rest, and serve. Gently stir all the ingredients together until just combined, being careful not to overmix. Taste and adjust seasoning if needed, adding more salt or lime juice. For best results, let the guacamole sit for 15-20 minutes to allow the flavors to meld. Serve immediately with tortilla chips or as a topping.

Ingredients

• 794 g Canned Fire Roasted Tomatoes (One 28 oz can, undrained)
• 75 g White Onion (About 1/2 medium onion, roughly chopped)
• 1 pc Jalapeño (Seeded and roughly chopped)
• 2 clove Garlic (Peeled)
• 0.5 cup Coriander Leaves (Loosely packed)
• 2 tbsp Lime Juice (Freshly squeezed, from about 1 lime)
• 1 tsp Ground Cumin
• 1 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Optional, to balance acidity)

Instructions

1. 1

   Combine all ingredients in a blender or food processor. Add the undrained canned tomatoes, chopped white onion, seeded jalapeño, garlic cloves, cilantro, fresh lime juice, ground cumin, salt, and optional sugar.

2. 2

   Pulse to the desired consistency. Secure the lid and pulse 8-10 times for about 1 second each. This creates the classic restaurant-style texture. Be careful not to over-blend, which can make the salsa watery and foamy.

3. 3

   Chill to meld the flavors. Transfer the salsa to a non-reactive bowl or jar. Cover and refrigerate for at least 30 minutes, or up to 4 hours. This step is crucial for allowing the flavors to deepen and come together.

4. 4

   Taste, adjust, and serve. After chilling, taste the salsa and adjust seasoning if necessary, adding more salt or lime juice to your preference. Serve chilled with tortilla chips or as a topping for your favorite dishes.