Mexican recipes
Pork fajitas (pork fahitas)
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20 min
Serves 4
Mexican
Ingredients
- 1 pork tenderloin (about 1 pound), thinly sliced 1 pork tenderloin (about 1 pound), thinly sliced
- 1 tsp cumin (ground) 4.9 ml cumin (ground)
- 1/2 tsp oregano (dried) 2.5 ml oregano (dried)
- 1 tsp paprica (ground) 4.9 ml paprica (ground)
- 1 garlic clove, mashed 1 garlic clove, mashed
- 1 tsp vegetable oil 4.9 ml vegetable oil
- 1 medium white onion, sliced 1 medium white onion, sliced
- 1 green bell pepper, sliced 1 green bell pepper, sliced
- 1 red bell pepper, sliced 1 red bell pepper, sliced
- 8 flour tortillas 8 flour tortillas
Method
Place the pork tenderloin slices in a mixing bowl. Add the vegetable oil, cumin, oregano, paprica, black pepper and mashed garlic and toss well until all the meat has been coated with the oil and spices. Cover with plastic wrap and put in the refrigerator for 2 to 3 hours to marinate.
In a large, non-stick skillet or frying pan, over medium to high heat, add the marinated pork and stir fry for about 1 minute, stirring continuously. Add the onion and pepper slices and continue frying until the vegetables are just tender, but still crisp. Do not overcook the vegetables.
Heat the tortillas in the microwave or oven, according to instructions on the packaging, fill with the pork mixture, top with salsa, guacamole, sour cream and / or cheese, wrap and enjoy.
In a large, non-stick skillet or frying pan, over medium to high heat, add the marinated pork and stir fry for about 1 minute, stirring continuously. Add the onion and pepper slices and continue frying until the vegetables are just tender, but still crisp. Do not overcook the vegetables.
Heat the tortillas in the microwave or oven, according to instructions on the packaging, fill with the pork mixture, top with salsa, guacamole, sour cream and / or cheese, wrap and enjoy.
Cook's notes
To make slicing of the pork tenderloin easier, place the meat in the freezer for about 25 minutes.
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