Homemade Soft Shells:
- 3 cups all-purpose flour, plus more for dusting
- 2 1/4 teaspoons salt
- 1 teaspoon baking powder
- 1/4 cup shortening or oil
- 1/4 cup bacon grease
- 1 cup hot water
- 2 pounds J. Austin Farms flank steak (also called skirt steak)
- 1/4 cup olive oil
- 1/4 cup Worcestershire sauce
- 1/4 teaspoon ancho chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon course sea salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 yellow bell pepper, julienned (cut into thin strips)
- 1 red bell pepper, julienned (cut into thin strips)
- 1 orange bell pepper, julienned (cut into thin strips)
- 1 poblano pepper, julienned (cut into thin strips)
- 2 jalapeño peppers, finely chopped
- 1 large Vidalia onion, julienned (cut into thin strips)
- juice and zest of 1 lime
- grated sharp cheddar cheese
- sour cream
- For the soft shells, sift together flour, salt, and baking powder. Mix in shortening/oil and bacon grease until well combined. Mix in water and work the dough into a ball. Kneed dough in mixer for 2 minutes, adding flour to take away stickiness. Cover dough and let rest for 10 minutes. Divide dough into 12 equal pieces, work into a ball, then roll out to form the shells to a thickness of your liking (approximately 8-inch circles). Heat a cast iron skillet and cook the tortillas one at a time over high heat, 45 seconds to 1 minute per side. Remove from heat and keep tortillas covered with a clean kitchen towel until ready to serve.
- For the fajita meat, combine all meat ingredients in a ziplock bag and marinate at least 2 hours, up to 24 hours for better flavor. Remove meat from marinade, saving liquid. Smoke meat using hickory at 150 F for 2 hours. Remove meat from smoker and slice lengthwise against the grain into 1/2″ thick strips.
- Combine the fajita seasoning ingredients and mix with sliced meat.
- Combine leftover marinade with julienned peppers and onions.
- Heat a cast iron skillet with 2 tablespoons of lard in the smoker at 500 F. Ensure the cast iron is hot enough to sear the meat (sometimes I will heat it on the stove to sear meat then transfer to smoker). Sear meat for approximately 10 minutes or until the it reaches 130 F.
- Pour the peppers, onions, marinade, and lime juice into the skillet and simmer for approximately 20 minutes.
- Serve with lime zest, tortillas, shredded cheese, sour cream, and salsa.