cathyxyz wrote on 25 Feb 2006 in rec.food.cooking

>
> Michael "Dog3" Lonergan wrote:
> > My boss brought me back some Chicken Fajita Seasoning from a trip to
> > Dallas. I think I'm going to give it a try tonight. It is called
> > Fiesta Extra Fancy Chicken Fajita seasoning. I've already sprinkled
> > the chicken and it's in the fridge. I'll season it all day until I
> > get home. I'll then quick sear the chicken and then grill it until
> > done. I'll make some quac sear the chicken across the grain and
> > serve on warm flour tortillas with some shredded lettuce, sour cream
> > and salsa.
>
> Firstly, thanks for the idea, Michael! We made chicken fajitas last
> night and they were very good... Thing is, we used the store-bought
> tortillas, which weren't bad - but living in this part of the world,
> we don't see them that often as not many stores stock them.
>
> So.... thinking of making them ourselves. I found a few simple looking
> recipes when googling - but my question is this: does one need a
> "tortilla press" or will our trusty old rolling pin do? - any
> suggestions?
>
> Cheers
> Cathy(xyz)
>

While a press makes it easier. You can use a rolling pin.

You can even use the bottom of 2 plates. Put some dough in the middle of
one upside down plate...in the center of the rimmed area. Put another
upside down plate over top and press...In mexico they use their hands and
just press them out thin.

--
-Alan