Beef Tongue Fajitas with Homemade Flour Tortillas
Yep, it's that beef tongue thing again.  I still had half a tongue to use up and I'd been looking for an excuse for making Tortillas, so here we go.

They're not pretty, but tasty.

Flour Tortillas

• 2 cups flour
• 1/2 tsp salt
• 1 tsp baking powder (non-aluminum)
• 2 Tbs lard
• 3/4 cup water

Preparation:
Put dry ingredients in bowl of food processor.  Pulse to mix.  Add solid coconut oil (or lard) and run until the fat is broken down into the flour until it's similar to cornmeal.  Pour the water through the feed tube with the processor running, just until the dough comes together.
On a floured surface, knead the dough until it is elastic.  Wrap in plastic wrap or invert a warm bowl over it and let rest for 15-20 minutes.  Divide it into 12 equal pieces, rolling them into balls.  Re-flour the surface as necessary to roll each ball into a thin circle.    Mine never come out as perfect circles, but they are thin. Work from the center out and turn the dough over several times.
Cook in a dry skillet on medium to medium-high.  Flip when the bottom has a few golden brown spots.  Figure on approximately 30-45 seconds.  Keep covered with a warm towel until ready to serve.

Comments on Ingredients:
Flour:  You can make these part whole wheat flour and part white flour, but there will be a noticeable difference in the taste and how the dough handles.
Baking Powder:  Considering all the health concerns about aluminum (although not scientifically proven by the traditional health sciences community), I prefer to purchase baking soda that clearly states there is no aluminum in it.  It also seems not to leave that bitter aftertaste.
Lard:  There's not much lard called for, however if you are avoiding saturated fats or animal fats, coconut oil is a good alternative.  If the coconut oil is not solid when you measure it out, put it in the refrigerator or freezer until it becomes solid.

Fajita before it's wrapped, garnished with
fresh lettuce from the garden, salsa, sour
cream and grated cheese.

Beef Tongue Filling

• cooked beef tongue, thinly sliced
• 1 onion, quartered and then quartered again
• 1/2 each yellow, orange and red bell pepper, thinly sliced in strips
• 2 garlic cloves, minced
• juice of half a lemon
• olive oil
• 1/8 tsp cumin
• light sprinkling of any or all of the following:
• onion powder, chili powder, paprika, salt, pepper

Preparation:
Drizzle a little olive oil in a skillet over medium heat.  When it has warmed, add the onion and peppers and sauté until soft.  Add the garlic and after just a few moments squeeze in the lemon juice.  Add the tongue and spices, stirring until heated through.
This is traditionally served with salsa, grated cheddar cheese, sour cream and guacamole, but I like to add fresh lettuce when it's in season.
My preference is to bring the warm tortillas and the filling to the table and let everyone "build" their own.

Comments on Ingredients:
Onion: You don't have to cut it up that way.  Do what works for you.  I was copying something I saw a Mexican friend do.
Peppers: The only red peppers I had were in the freezer. They were banana-like peppers sliced in rings and worked just fine.  A green pepper works too.  These are just my preference.  Of course my preference would have been to throw in a jalapeño, but in consideration of one other special person who would be eating them I didn't.
Lemon:  I've never seen a fajita recipe that calls for lemon juice, but I didn't have any limes handy.  It worked.
Spices:  You may have noticed that cilantro was not on the list.  It's a matter of taste.  Go by what you like.
This is by no means a traditional fajita, but it's something we like and it needed a name.