Fajitas with Meat and Vegetable Filling
For the tortillas, mix flour and salt with 100 ml (approximately 3 1/2 oz) of water and knead to form a dough. Wrap in foil and let rest 20 minutes, then divide into 8 pieces. Roll out each piece on a floured surface into a thin round pancake. Cook the tortillas in a non-stick frying pan until they get brown spots. Keep warm in the oven.
For the filling, rinse the chicken and beef, pat dry, season with salt, pepper and cayenne pepper. Cook beef in a hot pan with 2 tablespoons oil until golden brown. Remove the meat and set aside, covered with aluminum foil. Next cook the chicken until the meat is cooked through. Remove from pan and let rest for at least 5 minutes. Cut the meat into strips.
Peel the onion and cut into strips. Rinse zucchini, dry and cut lengthwise into strips. Rinse the tomatoes, remove the stem and cut into eighths. Rinse the peppers and cut into narrow strips.
To fill the tortillas, add a small amount of bean paste, zucchini, peppers and tomatoes. Top with chicken breast strips and black beans or top with strips of beef and corn. Garnish with cilantro leaves and roll up. Secure with toothpicks and serve immediately.