before starting this blog, joe typically ate twice as fast as me. now that i photograph my plate nearly every night for posterity, he is nearly finished by the time i’m digging in. we first had these fajitas after a long day at the zoo in Mendoza, Argentina. The zoo was so spectacular, that even though it was 4:00 and we hadn’t eaten lunch yet, it was hard to pull ourselves away. It worked out well, because by eating lunch so late, we ate dinner at a culturally acceptable hour… 10 PM!
- 2 C corn meal (i used some extra fine stuff from a Hispanic grocery store)
- 1 C + 3 T warm water
- mix water and corn meal in a medium sized bowl, first with a fork and then use your fingers. the resulting dough should stick more to itself than to your fingers.
- press the dough into approx 2 T balls.
- to flatten, place a ball between two sheets of parchment paper, and roll into a 1/16″ disk with a rolling pin (or wine bottle).
- heat a skillet over medium-low heat until a drop of water sizzles in it (not smoking, or it’s too hot). gently flip the dough disk onto the skillet and cook 1 minute on each side.
- 2 cloves of garlic, sliced thin
- 2 T olive oil
- 1 small head of red cabbage, 1.5 lbs., cut in half and then into thin slices
- 1 medium red onion, julienne cut
- 1 small green pepper, sliced
- S + P
- heat oil in a large skillet (same one as the tortillas) and cook garlic until fragrant.
- add cabbage and onion. saute 4-5 min then add green pepper.
- continue cooking about 15-20 minutes until all the veggies are soft. serve with black beans, cheddar cheese and salsa.