MY FAVORITE TEX MEX DISH | Carnivore Fajitas

Q1 Reference COOKBOOK:
https://www.amazon.com/CarnivorousChef-2023-Reference-Reid-Surrett/dp/B0C6VZ2WKZ/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr=

MY COOKBOOK (Becoming a Carnivorous Chef):
https://www.amazon.com/Becoming-Carnivorous-Chef-Reid-Surrett/dp/B0C1J1MZD8/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr=

PATREON
http://www.patreon.com/Carnivorouschef

MY LINKS
https://linktr.ee/carnivorouschef

This is my favorite tex mex dish. Carnivore fajitas are tasty and super easy to make!

RECIPE

:MEAT:
10 oz Steak
10 oz Chicken Breast
2 Tbsp Beef Tallow

:SEASONING:
2 tsp Salt
1/2 tsp Granulated Onion
1/2 tsp Granulated Garlic
1/4 tsp Black Pepper
1/4 tsp Cayenne Pepper
2 tsp Smoked Paprika
1 tsp Ground Cumin

:TORTILLAS:
3 oz Pork Rinds
2 1/2 oz Shredded Parmesan
3 Eggs
1/2 tsp Baking Powder

1) Slice your meat into strips that are even.
2) Add all of you seasonings to a bowl and mix until homogenous
3) Add all of your tortilla ingredients to a blender or food processor. Blend until homogenous. Line a baking sheet with parchment paper or a silpat. Use wet hands to grab about a 1/4 cup sized ball of dough and press out until flattened. Place into an oven set to 350°F for about 11 minutes or until golden brown.
4) Place a pan over medium high heat along with your tallow and melt. Once the tallow is melted, add your chicken to the pan in one layer. Cook in batches if needed to avoid crowding the pan. After cooking for about 3 minutes, add 2 tsp of your seasoning and let cook for another minute before tossing and cooking for another minute. Once the chicken is out, set aside.
5) Immediately add all of your steak to the pan and allow to sear on one side for 4 minutes. After the 4 minutes, season with about 2 tsp of your seasoning and then toss. Add all of your chicken with the accumulated juices back to the pan. Remove the pan from the heat and scrape the fond from the bottom.