Stokeberry was selling fajita meat at the farmers market on Sunday, so I took the opportunity to make some fajitas. Alex marinated the beef in lime juice, cayenne, paprika, and cumin while I followed Sarah's tortilla recipe. My tortillas were nothing compared to the magic of Sarah, but they were tasty none-the-less. I roughly doubled the amount of water just to get the dough to stay together and I was having issues getting them thin enough without having them fall apart. So they were a thick, crusty, flat, corn base for all the fajita toppings. I sauteed a bunch of onions, garlic, peppers, carrots, tomatoes, and seasoned it with paprika, cumin, cinnamon and salt. Lastly I grated some Golden Glen Creamery jalepeno cheddar and opened a container of Nancy's sour cream, and voila - fajitas!