Skirt Steak Fajitas with Lard Tortillas

Marinade Ishawooa Mesa Beef Skirt Steak with olive oil, lime juice, cumin, crushed red pepper, salt, black pepper, and crushed garlic. When ready to cook, heat your skillet over medium-high heat with lard or whatever your desired cooking fat is. Lard is nice because it has a high-heat tolerance. Sear the steak for about 2 minutes on each side (depending on how done you like it) and then remove from heat and let it rest for at least 10 minutes before slicing.

To make the lard tortillas you’ll need:

2 ½ cups All Purpose flour, and a little more to dust your work surface

1 tsp salt

½ teaspoon baking powder

⅓ cup lard, rendered from Ishawooa Mesa pork fat

1 cup hot water (not boiling though)

In a bowl mix all of the dry ingredients together and then incorporate the lard with your hands until the mixture turns into course crumbled. Slowly add the hot water while mixing. Turn the dough ball onto a work surface and knead for a couple of minutes until it is smooth and elastic. Divide the ball into 10 smaller balls and cover with a damp kitchen towel and let rest for 30-45 min. Roll them out and fry em’ up on a hot skillet, usually it goes pretty quick — 10-20 seconds on each side.

Enjoy the tortillas and skirt steak with whatever toppings you like! I recommend sautéed onions and peppers with some guacamole.