"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Baked Pork Fajita's, by Allen Baker, is from The Baker Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pounds of Pork Tenderloin 1 Liquid Fajita Marinade 1 White Onion 1 Yellow Bell Pepper 1 Red Bell Pepper 1 pack of large Tortillas 1 16oz bag of Chedder or Mixican Blend Shredded Cheese Sour Cream
Slice Pork tenderloin into strips 2 to 6 inches long. Marinate in Liquid Fajita Marinade at least 6 hrs (best if over night) Cook Pork - either stir-fry style in skillet with a little oil or grill meat for maximum flavor
Meanwhile slice onion and peppers into strips. In a wok or large skillet, add onion and peppers and cover. Cook slowly to soften but not to long to get mushy.
Use a 9x13 glass pan. Roll in a large torilla - meat, onion/pepper mix, cheese and some sour cream. Depending on how much is rolled into tortilla, should be able to put 6 to 8 rolled tortillas in pan side by side. Cover generously with cheese. Bake in oven at 350 for 20 minutes.
Concoction I thought up to serve to Mandy on our 3rd date.
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