Tortilla
1 cup all-purpose flour
1/3 cup warm water
1 tablespoon vegetable oil
1 teaspoon active dry yeast
1 pinch of salt
Filling
1/2 tablespoon vegetable oil
500 grams ribeye steak, sliced into thin strips
3 cloves of garlic, minced
1 large onion, finely chopped
Salt and black pepper to taste
Sauce
2 limes
1 large tomato, diced
1 small onion, finely chopped
1 green bell pepper, finely chopped
Salt and dried oregano to taste
Accessory
Skillet or frying pan
Tortilla
1 cup all-purpose flour
1/3 cup warm water
1 tablespoon vegetable oil
1 teaspoon active dry yeast
1 pinch of salt
Filling
1/2 tablespoon vegetable oil
500 grams ribeye steak, sliced into thin strips
3 cloves of garlic, minced
1 large onion, finely chopped
Salt and black pepper to taste
Sauce
2 limes
1 large tomato, diced
1 small onion, finely chopped
1 green bell pepper, finely chopped
Salt and dried oregano to taste
Accessory
Skillet or frying pan
Tortilla
1
Mix the flour with oil, salt, and yeast
Gradually add warm water until a smooth dough forms
Wrap in plastic wrap and let it rest for 15 minutes
2
Remove small pieces from the dough and roll out to form a circle of 17 cm diameter
3
Heat the skillet well
Place tortillas with care and cook for 1 minute on each side. Reserve
Filling
Season the steak with garlic, salt, and pepper. Reserve
Heat a frying pan with oil and fry the steak for 2 minutes per side
Cut the onion in half and then into thin slices
Add to the meat and fry until browned
Remove the meat and onions separately
Sauce
In a bowl, combine all ingredients and reserve
Assembly
Place a tortilla on a plate and top with meat, onions, and sauce
Before closing, drizzle with lime juice to cut the spiciness of the sauce and the fat in the meat
Fold one side over the other, rolling them up
Serve with lime wedges and any remaining sauce.
