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Gluten free fajitas, the recipe to follow!

Fajitas sans gluten

This dish comes, as everyone knows, from Mexico and is usually made with corn tortilla, naturally gluten-free. But in other countries, people have often wanted to add wheat to make the dough softer and more manageable. I understand this, but it is a bit annoying for those of us on a gluten-free diet! So here is the recipe for gluten free fajitas that you must follow!

So, here is a recipe that I tested that is not bad at all! For about 6 tortillas, you will need about 30 min to make your gluten free tortilla and about 40 min to make your topping.

gluten free fajitas
Gluten free fajitas

To make the tortilla, you’ll need:

  • 200g of semi wholemeal rice flour
  • 120g corn starch
  • 120 g of water
  • 80ml rice milk
  • 2 pinches of salt
  • 4 eggs
  • 2 tablespoons of olive oil

For the garnish:

  • 3 chicken breasts
  • 1 red and 1 green pepper
  • 1 nice onion
  • 2 cloves of garlic
  • 20 cl heavy cream
  • Olive oil, salt and pepper
  • 1 teaspoon chili
  • 1 teaspoon cumin
  • 1 lime
  • Guacamole (personally, I prefer just plain avocado!)
  • Spicy tomato sauce
  • A little grated cheese

STEP 1: To make your tortilla: in a bowl, mix the flour, starch and salt. Make a well in the middle and add the 4 eggs. Mix your dough, knead it well, until everything comes out of your bowl. Then, little by little, add the water. Let it rest with a plastic film in the open air for 2 hours. After this rest time, add the milk little by little, then it should make you a rather liquid dough. Your paste is ready. Heat your pan with a little olive oil, a ladle and go. Pretend they’re thin crepes!

STEP 2: The filling: cut your chicken, your garlic, and squeeze some lime.

STEP 3: In a deep dish, put your chicken, sprinkle it with lime, 3 tablespoons of olive oil, add the chopped garlic, and the spices (cumin, chili, salt and pepper). Mix, cover, and leave to rest in the fridge for at least 20 minutes.

STEP 4: Preheat your oven to 210°. Finely chop your peppers and onions. Then fry them in a pan with olive oil for 10 minutes (or more if you prefer them melting). Keep them warm when ready. Crunchy or melting, the choice is yours!

STEP 5: Wrap your tortillas in aluminum paper and warm them in the oven for 10 minutes.

STEP 6: Take a second pan, and cook your chicken without the marinade. When it is cooked, add your marinade (lime, garlic, olive oil and spices) and leave copper with a lid on for a good 5 minutes.

STEP 7: When everything is ready, put your tortillas, vegetables, chicken, cream, avocado, tomato sauce and cheese separately on a plate. Then you’re ready to go! Put a little bit of everything in your tortilla and you’re ready to go!

So, are you ready to travel to Mexico?

Chloe

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