Donal's Veggie Fajitas
Serves 4 - 6
INGREDIENTS:
6 medium beetroots, peeled and cut into small wedges
6 carrots, quartered lengthwise
3 large red onions, peeled and cut into wedges
2 tbsp chipotle chilli paste
1 tsp cumin seeds
1 tsp dried oregano
3-4 tbsp olive oil
Handful fresh coriander, chopped
150g grated cheddar cheese
75g shop bought crispy fried onions
100ml soured cream (optional)
For the tortillas:
500g plain flour
1 ½ tsp fine salt
160ml hot water
60ml light olive or vegetable oil
For the salsa:
300g cherry tomatoes
1 clove garlic, finely crushed
A few dashes of mexican hot sauce
½ small red onion, finely chopped
Juice of a lime
3 tbsp extra virgin olive oil
For the cabbage:
½ red cabbage, finely shredded
50ml distilled malt vinegar
2 tbsp caster sugar
2 tsp coriander seeds
METHOD:
1. Toss the vegetables in a bowl with the chipotle paste, cumin seeds and oregano. Drizzle with oil and season generously. Heat a large cast iron frying pan over a medium heat, add the vegetables and allow to cook out on one side to caramelise and gently char before tossing and stirring every now and then until they are just cooked through and tender.
2. To make the tortilla dough, put the flour and salt in a large bowl then add the hot water and oil and bring together to a shaggy dough with your hands. Turn out onto a work surface and quickly knead it for 5 minutes until smooth. Return to a clean but lightly oiled bowl, cover and stand for 30 minutes.
3. Finely chop the cherry tomatoes and mix with the rest of the salsa ingredients. Season to taste and set aside.
4. Put the shredded cabbage in a bowl. Heat the vinegar and sugar with the coriander seeds and water until the sugar is dissolved then pour over the cabbage and set aside.
5. Divide the dough into 12 even sized pieces and roll into balls. On a lightly floured surface, roll each one out to about 20cm. Heat a heavy based large frying pan over a medium high heat. Cook each tortilla for 1-2 minutes each side, so that they are cooked through and starting to get golden brown spots on. Keep warm in foil until you are ready to serve.
6. Toss the veggies with the coriander and tip into a warmed serving bowl. Bring to the table with the crispy onions, soured cream, salsa and tortillas and serve.