Mexican Fajitas with Chilli

Love Mexican cuisine? Try making your own fajitas at home with Sally’s recipe.

Chilli powder can be added for those who like it really hot. The quantities of chilli in various forms in this recipe is suitable for moderate chilli lovers.

Serves 4 to 6

For the fajitas

4 cups plain flour

¾ teaspoon salt

2 teaspoons baking powder

2 rounded tablespoons lard

330ml cold water, approximately

For the Chilli

2 tablespoons olive oil

1kg beef or pork and veal mince

2 onions, diced

4 to 6 long red chillies, ends removed and finely diced

6 cloves garlic, crushed

2 tablespoons ground cumin

1 tablespoons dried oregano

2 teaspoons ground coriander

2 teaspoons paprika

1 teaspoon dried chilli flakes

½ teaspoons salt, approximately

¼ cup tomato paste

400g tin diced tomatoes

1 cup beef, chicken or vegetable stock

2 tablespons sweet chilli sauce

1 tablespoons Worcestershire sauce

1 tablespoon tomato chutney

3 teaspoons soy sauce

1 large red roasted capsicum, cut into 8mm strips

1 teaspoon redcurrant or quince jelly, or ½ teaspoon brown sugar

1 ½ cups grated tasty cheese, to serve

200ml sour cream, to serve

Sweet chilli sauce, to serve (optional)

chopped fresh coriander, to serve

To make the fajitas place the flour, salt, baking powder and lard in the bowl of a food processor and process until the mixture resembles breadcrumbs. Turn out into a bowl and mix in enough water to make a soft dough.

Turn out onto a floured surface and knead for one minute until the mixture is smooth. Cover the dough and leave to stand for 20 minutes.

Cut the dough into 24 pieces and shape each into a ball. Roll out thinly to approximately 15cm rounds.

Heat a frying pan over moderate to high heat and then place the fajitas, one at a time, into the pan. Allow to cook on one side for approximately 1 minute, then flip and cook briefly on the other. The fajitas should have small areas or golden brown, but still be soft and pliable. Place on a plate and repeat. (If there is any residual flour in the pan, this will burn, so wipe the pan out with a dry cloth after reach fajita).

Once the fajitas are cooked and cooled, they can be stacked on top of each other. I store them in a zip-lock bag until I need to serve them.

To make the chilli, heat the oil over medium to high heat and cook the mince until it changes colour. Add the onion, garlic and chilli and cook for one minute more.

Add the spices to the pot and stir for one minute, then stir in the remaining ingredients (except those for serving) and bring to the boil, stirring. Reduce heat and simmer for 40 minutes until the mixture is thickened. Add salt to taste.

To serve, warm the fajitas and ladle into each a spoonful of the chilli, and then top with grated cheese, sour cream, a little chilli sauce and chopped coriander.

HINT – fajitas can be reheated in the microwave, each for 15 seconds. I do this in a slow cooker set to low for 5 minutes, then to the Keep Warm setting for approximately 15 minutes, covered with a slightly damp cloth.