Kick back with this delicious wood-fired menu from none other than Ooni ambassador Mike Holman (@pizzainthesac). From sizzling chicken fajitas cooked with sweet peppers, to homemade tortilla and creamy elotes, washed down with zingy blackberry and jalapeno margaritas.
Ooni Skillet Pan
Ooni Dual Sided Grizzler Plate
Tortilla press/rolling pin
For the Tortillas
300g (10.5oz) flour
1 tsp salt
½ tsp baking powder
70g (2.5oz) lard/shortening
235g (8.2oz) warm water
For the Fajitas and Elotes
2 corn cobs, inner husks left on
100g cotija/feta cheese, crumbled
1tsp hot pimento/chilli powder
1kg (16oz) raw chicken breast slices
2 sweet peppers, cut into slices
1tbsp fajita seasoning
For the Margaritas
2 fresh jalapeno peppers
In a large mixing bowl, combine the flour, salt, and baking powder with a fork. Next, add the lard or shortening. Mix together with your hands until a crumb-like consistency forms. Pour over the warm water and knead the mixture with your hands until combined. If it’s feeling too sticky, add a touch more flour. Shape to a ball and cover with plastic wrap for 5-10 minutes.
Fire up your Ooni pizza oven (the flavours in this recipe are enhanced with wood and charcoal, but gas will work fine too). Aim for 300˚C (572˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.
Place the Ooni Skillet Pan inside to preheat.
On a floured surface, portion your dough into 6 balls. Cover and let rest for a further 5-10 minutes. With a tortilla press or a rolling pin, flatten each ball between two sheets of baking parchment into a round tortilla. Freeze any balls you’re not cooking for later use.
Take a flattened tortilla and place it in the centre of your preheated skillet pan. Return the pan to the oven and cook until the middle puffs up. Remove the pan, transfer the tortilla to a lightly floured peel then launch back into the oven. Cook until both sides are spotted brown. Repeat for the remaining tortillas.
Now for the fajitas. Place your grizzler/dual sided grizzler plate into the oven to preheat for 10 minutes.
Once hot, add your raw chicken slices to the pan and return to the oven. Once half cooked, turn the chicken with tongs and add the fajita seasoning. Continue to cook until the meat is nearly cooked through. Remove the pan and transfer the chicken to a bowl. Add the sliced peppers to the hot pan and return to the oven until slightly soft and charred. Add the chicken back to the pan with the peppers for the final cook. Once charred and juicy, remove and set aside.
Add your corn with the inner husk on straight to the stone baking board of your oven. Turn the corn every 1-2 minutes or so, until the outer layers are charred and the inside is cooked through.
Remove the husk and the stringy layers of the cooked corn. Brush an even layer of mayonnaise over each corn, then top with crumbled cotija cheese/feta. Finish with a sprinkling of pimento/chilli pepper.
Place a clean skillet/ sizzler inside the oven to preheat for 10 minutes.
To prepare the Margheritas, slice the limes and orange in half and dip them face-down in salt. Add the salty citrus, the jalapeno peppers, and your fresh blackberries to your preheated skillet/sizzler pan and return it to the oven. Cook until all the juices are bubbling and the citrus has a slight char.
Juice the two lime halves and orange half into your cocktail shaker. Add a scoop of blackberries and a jalapeno pepper. Add a shot (or two!) of tequila, and a generous scoop of ice. Shake and pour over a glass of ice.
Serve up your warm tortillas with the chicken fajita mix, perhaps with a dash of hot sauce and fresh lettuce. Enjoy the creamy elotes with a squeeze of fresh lime, and wash it all down with a zingy blackberry and jalapeno margarita!