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Donal Skehan
Roast Vegetable Fajitas with Homemade Tortillas, Fiery Salsa & Pickled Cabbage | DonalSkehan.com
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Roast Vegetable Fajitas with Homemade Tortillas, Fiery Salsa & Pickled Cabbage

January 20

This is an ideal sharing supper for the whole family that’s big on spice and sweetness from caramelised roast vegetables. While the veggies roast in the oven you can easily prepare the other elements of the dish, homemade tortillas, a fresh tomato salsa and quick pickle of winter’s finest cabbage. If you choose to skip the homemade tortillas, at least torch the ones from a plastic pack over a hot flame to make the most of them.

  • serves Serves 4
  • time 1 hour 30 mins

Method

  1. 1. Heat the oven to 200°c/fan 180°c/400°f. Toss the vegetables in a large roasting tin with the chipotle paste, cumin seeds and oregano. Drizzle with the oil and season well. Toss again and roast for 45-50 minutes, turning every so often.
  2. 2. To make the tortilla dough, put the flour and salt in a large bowl then add the hot water and oil and bring together to a shaggy dough with your hands. Turn out onto a work surface and quickly knead it for 5 minutes until smooth. Return to a clean but lightly oiled bowl, cover and stand for 30 minutes.
  3. 3. Finely chop the cherry tomatoes and mix with the rest of the salsa ingredients. Season to taste and set aside.
  4. 4. Put the shredded cabbage in a bowl. Heat the vinegar and sugar with the coriander seeds and water until the sugar is dissolved then pour over the cabbage and set aside.
  5. 5. Divide the dough into 12 even sized pieces and roll into balls. On a lightly floured surface, roll each one out to about 20cm. Heat a heavy based large frying pan over a medium high heat. Cook each tortilla for 1-2 minutes each side, so that they are cooked through and starting to get golden brown spots on. Keep warm in foil until you are ready to serve.
  6. 6. Toss the veggies with the coriander and tip into a warmed serving bowl. Bring to the table with the crispy onions, soured cream, salsa and tortillas and serve.

Ingredients

6 medium beetroots, peeled and cut into small wedges

6 carrots, quartered lengthwise

3 large red onions, peeled and cut into wedges 

2 tbsp chipotle chilli paste

1 tsp cumin seeds

1 tsp dried oregano 

3-4 tbsp olive oil

Handful fresh coriander, chopped

5.3oz grated cheddar cheese

2.6oz shop bought crispy fried onions

3.4fl oz soured cream (optional)

For the tortillas:

17.6oz plain flour

1 ½ tsp fine salt

5.4oz hot water

2 fl oz light olive or vegetable oil 

For the salsa:

10.6oz cherry tomatoes

1 clove garlic, finely crushed

A few dashes of mexican hot sauce

½ small red onions, finely chopped

Juice of a lime 

3 tbsp extra virgin olive oil

For the cabbage:

½  green pointy cabbage, finely shredded

1.7fl oz distilled malt vinegar

2 tbsp caster sugar

2 tsp coriander seeds

6 medium beetroots, peeled and cut into small wedges

6 carrots, quartered lengthwise

3 large red onions, peeled and cut into wedges 

2 tbsp chipotle chilli paste

1 tsp cumin seeds

1 tsp dried oregano 

3-4 tbsp olive oil

Handful fresh coriander, chopped

150g grated cheddar cheese

75g shop bought crispy fried onions

100ml soured cream (optional)

For the tortillas:

500g plain flour

1 ½ tsp fine salt

160ml hot water

60ml light olive or vegetable oil 

For the salsa:

300g cherry tomatoes

1 clove garlic, finely crushed

A few dashes of mexican hot sauce

½ small red onions, finely chopped

Juice of a lime 

3 tbsp extra virgin olive oil

For the cabbage:

½  green pointy cabbage, finely shredded

50ml distilled malt vinegar

2 tbsp caster sugar

2 tsp coriander seeds