Fajita tortilla!

If you've never made tortillas from scratch, you really should because it's SUPER easy! It's also a great way to practice your skillet flipping skills. All you need is some pre-cooked cornmeal and water.

Make the dough according to the package directions. Form dough into golf ball-sized balls and press into tortillas. If you don't have a tortilla press, you can just roll out the dough between two sheets of parchment paper (like I did). They also look a little less perfect this way, a little more "homemade".

Cook each tortilla on a really hot, dry skillet flipping occasionally so it browns easily on each side. When the tortilla starts to get puffy and bubble up, it's done! Now, we made these last night and ended up with a LOT more dough than we needed so we were still cooking tortillas one-by-one for about an hour after we had finished eating dinner. So in the future, a large griddle might be a better option. Still, plenty of leftovers for breakfast burritos and ham and cheese tortillas. YUM!


We used our tortillas for some chicken fajitas with sauteed green peppers and onions with fresh tomatos, lettuce and cheddar cheese. This may be more of an "American" style fajita, but what the heck, if it tastes good, eat it!

(And of course, the sour cream falls off right before I snap the photo.)