two skinny jenkins

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!

CORN TORTILLAS:

• 2 C corn meal (i used some extra fine stuff from a Hispanic grocery store)
  
• 1 C + 3 T warm water

1. 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.
   
2. press the dough into approx 2 T balls.
   
3. 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).
4. 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.

FAJITAS:

• 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

1. heat oil in a large skillet (same one as the tortillas) and cook garlic until fragrant.
2. add cabbage and onion.  saute 4-5 min then add green pepper.
3. continue cooking about 15-20 minutes until all the veggies are soft.  serve with black beans, cheddar cheese and salsa.