Fajitas Marinade

I've used this recipe on beef, venison, and chicken-- it comes out great every time! This is a great last minute dinner idea.

Ingredients:
1 1/2 tbs cumin
1 1/2 tbs chili powder
1/4 cup tequila
1/4 cup olive oil
1/2 cup lime juice
4 cloves garlic, minced
2 jalapenos, sliced
salt and pepper to taste

1 lb meat (sliced 1/4" thick)

1 bell pepper

1 onion

Directions: 

Combine all of the marinade into a plastic bag. 

Slice the meat, pepper and onion; then put them in the bag. 

Press out all the air and close the bag, turn and shift so everything is coated and mixed well. 

Let sit in the refrigerator for anywhere from 1-12 hours. 

When you're ready to cook, empty the entire bag (liquid and all) into a heavy bottomed pot. 

Cook over medium high heat until meat is cooked through. Remove from pot with a slotted spoon. 

Serve with homemade flour tortillas. 

Handmade Flour Tortillas

This was a largely experimental recipe, but I think the end results came out pretty tasty!

Ingredients:
4 cups flour
2 tsp salt
1 tsp baking powder
1 1/4 cup water
6 tbs lard (or shortening)

Directions:
Blend dry ingredients, be sure to mix well.

Add the lard, shortening CAN be used, but you'll lose a lot of the flavor and the texture will be more cake-like; lard really is better.

Once the dough is crumbly begin adding the water gradually.  Add water until the dough is smooth but not sticky.

Divide the dough into about 16-20 balls and let it rest for 5-10 minutes.

Lightly dust your work surface and rolling pin with flour, and begin rolling out each one to about 1/8 inch, flipping and turning as needed to avoid sticking and keep the circular shape.

Heat a non-stick or cast iron pan over medium heat, and cook each tortilla individually for about 15-20 seconds per side. When it starts to get golden brown spots, it's done.

They are best if served immediately.