Marinated Pork FajitasAngie McGowan
I usually don’t make fajitas at home, but tonight I really want some fast, easy Mexican. I usually do tacos or taco salad, but I wasn’t really in the mood for that tonight, and didn’t want to take the time to chop a bunch of tomatoes and shred lettuce. Lazy, I know. So when I was at the grocery store today I noticed this really lean looking pork rib end roast. I sliced it up, and marinated it in a fast acting marinated made of orange juice, lime juice and lots of spices. The spices I added were cumin, coriander, garlic, oregano and cilantro to the marinade. It’s very acidic, and your meat doesn’t have to marinate in it for a long time to be tender. In fact, it’s so acidic and fast acting that leaving it in over 4 hours or overnight may make the meat take on a soggy quality.
You can also use this marinade with beef or chicken. Serve with flour or corn tortillas and guacamole and salsa. I made this fresh guacamole with a mashed hass avocado and 1 tablespoon freshly chopped cilantro.
Marinated Pork Fajitas
2 lb boneless rib end roast or tenderloin, cut in strips
1 cup Orange Juice
the juice from 1 lime
2 cloves garlic, grated
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon dried or 1 tablespoon freshly chopped oregano
1 teaspoon dried or 1 tablespoon freshly chopped cilantro
1/2 teaspoon salt
1/2 teaspoon black pepper
1 jalapeno, diced (optional)
1 green bell pepper, slivered
1 red bell pepper, slivered
1 orange bell pepper, slivered
1 onion, slivered
1. Combine all ingredients except bell peppers and onions in a large bowl. Mix well and let marinate 2 – 3 hours.
2. Preheat skillet. Drizzle skillet with vegetable oil. Cook pork until browned and then remove. Add bell peppers and onions to skillet and cook until tender.
3. Serve with corn or flour tortillas and guacamole or salsa.