Ingredients: |
Ingredients: Pork Marinade
1 canned chipotle chile in adobo plus 1 tsp. adobo sauce
1 clove garlic, minced
1/2 cup orange juice
3 tbsp. lime juice
1 tbsp. red-wine vinegar
1 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. freshly ground pepper
8oz. pork tenderloin or boneless pork chops, trimmed of fat
Fajitas:
1 small green bell pepper, cut into strips
1 small red bell pepper, cut into strips
1 small onion, sliced
2 tsp. canola or vegetable oil
Chipotle-Marinated Pork Tenderloin, grilled (see recipe), thinly sliced and/or cut into strips
1 can refried beans
1/4 cup sour cream
1/4 cup salsa
corn tortillas, warmed (see Tip)
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Directions: |
Directions:Combine all ingredients for marinade in a blender or food processor, blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat pork with the marinade. Refrigerate at least 1 hour and up to 8 hours.
Preheat grill to high or heat a large indoor grill or saute pan over high heat. Remove the pork from the marinade; grill/saute the pork, turning occasionally, until done or until an instant-read thermometer inserted diagonally into the center of the meat registers 145 degrees F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing. Slice meat and set aside.
Heat oil in large saute pan, saute vegetables until tender, add sliced pork with a tsp. or so of the marinade and saute with veggies for a couple minutes to get warmed.
Tip: Wrap 2 tortillas (per taco) in foil and heat in oven on warm for 30 minutes or so. Use 2 tortillas per taco and make taco as follows: Spread on beans, then put some fajita mixture on beans, then cheese and rest of desired toppings (lettuce, tomatoes, sour cream, etc.). |
This recipe for Chipotle Marinated Pork Fajitas is from