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Shrimp Fajitas with Homemade Flour Tortillas

While browsing  through Epicurious the other day, this recipe jumped out at me. Homemade Flour Tortillas. Homemade Tortillas.....that sounds like a lot of work. After closely looking at the recipe, I realized I had all the ingredients on hand, the recipe didn't sound very time- consuming, and it received great reviews. OK, let's do it.

The Results? Good. I would say that they are worth the effort. I believe that homemade almost always trumps store bought. They don't require a lot of effort, but there is a bit. Don't make these on days when you are really rushed.

Homemade Flour Tortillas
(adapted  from Epicurious)

2 cups flour
1 tsp salt
1/4 cup lard ( I used vegetable shortening)
1 Tbsp. vegetable oil
1/2 cup warm water

Stir together flour, with salt in a bowl, then cut in lard until mixture resembles meal. Drizzle vegetable oil over and stir in warm water with a fork until dough forms. Kneed on a lightly floured surface until smooth and pliable, about 4 minutes, dusting hands lightly with flour if mixture is too sticky. Form into ball, cover with plastic wrap and let rest for one hour.Heat a skillet over med-low heat until warm. Cut dough into 12 equal size balls(I only got 8 tortillas out of dough)  Roll out each ball on a lightly floured surface about 7 inches in diameter, trying  to keep an even thickness. Keep remaining dough covered. Cook tortilla, one at a time, about 45 seconds each side. Tortilla will bubble and turn dark in spots.Transfer to clean kitchen towel, and keep warm and covered until ready to use.

Shrimp Fajitas
1 tsp vegetable oil
1 lb raw shrimp, peeled and deveined
1 red bell pepper, julienned
1/2 green bell pepper, julienned
1 onion, julienned
1 hot pepper, minced
1/2 tsp cumin
1/2 tsp smoked paprika
1 tsp. brown sugar
juice and zest of half a lime
salt and pepper to taste

Heat vegetable oil over medium-high heat. Add onion and peppers. Stir-fry until tender- crisp. Add shrimp and other seasonings. Cook  until shrimp are opaque and just cooked through. Remove from heat.

Top warm tortillas with shrimp mixture and/or salsa, guacamole, grated cheese, sour cream, hot pickled peppers etc.

2 perfectly ripe avocados
1 clove of garlic, minced and mashed into a paste
finely minced red onion
1/2 to 1 tsp  cumin
juice and zest  of 1 lime
hot sauce to taste
fresh cilantro, chopped, to taste
salt and pepper

Mash avocados in a bowl. Add the remaining ingredients. Press plastic wrap right on mixture to prevent browning.  Keep refrigerated.

Tags: Shrimp, Mexican, Tortillas

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