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Recipe: Pork Fajitas With Apple Avocado Sauce
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Serving Size : 4
4 dried cascabel chiles -- (1/2 ounce)
1 cup water
2 tablespoons fresh lime juice
1/4 teaspoon salt
3 large cloves garlic -- peeled
1 (1-pound) pork tenderloin
Vegetable cooking spray
8 flour tortillas -- (7-inch)
Apple-Avocado Salsa -- (see below)
Fresh cilantro sprigs -- (optional)
APPLE-AVOCADO SALSA
1 cup diced Granny Smith apple
1/2 cup diced peeled ripe avocado
1/4 cup diced red bell pepper
1/4 cup diced red onion
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons minced jalapeņo
1/2 teaspoon grated lime rind
1/8 teaspoon salt
1 1/2 tablespoons fresh lime juice
1 Dash pepper
1 small clove garlic -- minced
Remove stems and seeds from chiles.
Combine chiles and water in a small saucepan, and bring to a boil; remove
from heat. Cover and let stand 1 hour. Drain well, reserving 2 tablespoons
of soaking liquid.
Combine the chiles, reserved soaking liquid, lime juice, salt, and garlic
in a blender, and process until smooth.
Trim fat from pork; place pork in a shallow dish. Pour chile mixture over
pork; cover and chill 1-1/2 hours.
Drain pork, reserving the marinade.
Place pork on a rack coated with cooking spray, and place rack in a
shallow roasting pan. Brush the reserved marinade over pork, and bake at
375 degrees for 30 minutes or until a meat thermometer registers 160
degrees. Set pork aside, and keep warm.
Wrap tortillas tightly in foil, and bake at 350 degrees for 10 minutes.
Cut the pork diagonally across the grain into thin slices. Arrange
one-eighth of the pork slices and 2 tablespoons Apple-Avocado Salsa in
center of each tortilla. Fold bottom half of tortilla over filling, and
fold sides over filling.
INSTRUCTIONS FOR APPLE AVOCADO SALSA:
Combine all ingredients in a bowl, and toss well.
4 dried cascabel chiles -- (1/2 ounce)
1 cup water
2 tablespoons fresh lime juice
1/4 teaspoon salt
3 large cloves garlic -- peeled
1 (1-pound) pork tenderloin
Vegetable cooking spray
8 flour tortillas -- (7-inch)
Apple-Avocado Salsa -- (see below)
Fresh cilantro sprigs -- (optional)
APPLE-AVOCADO SALSA
1 cup diced Granny Smith apple
1/2 cup diced peeled ripe avocado
1/4 cup diced red bell pepper
1/4 cup diced red onion
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons minced jalapeņo
1/2 teaspoon grated lime rind
1/8 teaspoon salt
1 1/2 tablespoons fresh lime juice
1 Dash pepper
1 small clove garlic -- minced
Remove stems and seeds from chiles.
Combine chiles and water in a small saucepan, and bring to a boil; remove
from heat. Cover and let stand 1 hour. Drain well, reserving 2 tablespoons
of soaking liquid.
Combine the chiles, reserved soaking liquid, lime juice, salt, and garlic
in a blender, and process until smooth.
Trim fat from pork; place pork in a shallow dish. Pour chile mixture over
pork; cover and chill 1-1/2 hours.
Drain pork, reserving the marinade.
Place pork on a rack coated with cooking spray, and place rack in a
shallow roasting pan. Brush the reserved marinade over pork, and bake at
375 degrees for 30 minutes or until a meat thermometer registers 160
degrees. Set pork aside, and keep warm.
Wrap tortillas tightly in foil, and bake at 350 degrees for 10 minutes.
Cut the pork diagonally across the grain into thin slices. Arrange
one-eighth of the pork slices and 2 tablespoons Apple-Avocado Salsa in
center of each tortilla. Fold bottom half of tortilla over filling, and
fold sides over filling.
INSTRUCTIONS FOR APPLE AVOCADO SALSA:
Combine all ingredients in a bowl, and toss well.
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Pork, Fajitas, Apple, Avocado, Sauce
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