Grilled Veggie Fajitas

One of my all time favorite meals are vegetable fajitas. Fresh veggies coming together with soft homemade tortillas, salsa and guacamole is divine and the summer is one of the best times to indulge since the vegetables are fresh and plentiful.

I like to use a cast iron skillet to cook the vegetables. It keeps the marinade from putting out the fire! It also helps keep them from drying out.

Fresh tortillas are so much better than store bought. When I moved to Austin from San Antonio I realized that fresh made tortillas are very hard to find! My husband and I are tortilla snobs, so I had to start making my own. Store bought just isn’t the same as the fluffy and rich ones you can make at home!

Here’s the tried and true recipe I use. (not my own)
Ingredients:

2 cups of all-purpose flour
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk (regular or I use almond milk)

Mix together the flour, baking powder, salt and oil. Slowly add the warm milk.
Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes. After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook. In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done. Keep cooked tortillas covered wrapped in a napkin until ready to eat. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil. While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.

 

Pair these with some fresh made guacamole and salsa and you’ll be set. I made some recently for my sister-in-law and her boyfriend (who’s an avid meat eater) and he said “I usually miss meat in meals, but this is so good I feel like I’m not missing anything!”

Advertisements

One response to this post.

  1. OH wow, those look seriously amazing. I adore vegetable fajitas… I find they have more flavour than chicken ones, but also they fill you up less… so you can eat more.

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: