Fajitas with homemade tortillas.


 

Dustin Dorsey

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I decided this weekend to render some of the brisket fat trimmings I had saved for tallow.

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Rendered goodness.

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After it solidified.

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Tortilla dough.

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Pressed tortilla. This worked out great. Next time I'll roll them out a bit more.

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Seasoned skirt steak. Kosher salt and some Holy Cow rub.

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I cooked the tortillas in cast iron skillet. This is the final product.

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Skirt steak searing.

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Sliced up skirt.

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Wife's plate


My plate.

Traditionally lard is the fat used in tortillas. Good lard can be hard to come by. For tallow the leaf fat in preferred but I plenty of brisket fat saved for sausage and I had heard of some very good Texas BBQ places that combine Tex-Mex with BBQ using brisket fat in their house made tortillas. I had to try it. It was excellent! It definitely adds that something extra you miss when you substitute olive oil or a vegetable oil.


 
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Don't know how I missed this, but that looks delicious. I always hate tossing all the fat trimmings, seems like it should be good for something. That had to add flavor to the tortillas.

I've used the skirt steak for carne asada, but I saw a Weber recipe the other day using flanken cut short ribs and I thought it was an excellent idea.

The flanken cut would be easy to grill.
 
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