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Sunday, February 19, 2012

Pork Fajita’s


Spice blend
3 tablespoons cornstarch
2 tablespoons chili powder
1 tablespoon kosher salt
1 tablespoon paprika (for more kick, use hot paprika)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper


2 tablespoons olive oil
juice from one lemon (or lime can be used)
2 tablespoons spice blend (see above)
1 1/2 pounds of boneless, thin, center cut pork chops
1 small onion

Vegetable Mixture
1 large bell pepper
1 medium yellow onion
2 tablespoon olive oil

Flour tortillas


Mix together all ingredients for the spice blend in a bowl. Combine marinade ingredients in a large dish and combine. Add the pork, toss until well coated and refrigerate for one hour. Slice the peppers and onions and combine with a teaspoon of the spice blend and 1 tablespoon of oil. Sauté the peppers and onions over medium-high, heat until they begin to soften about 3 to 5 minutes and remove from the heat. In a grill pan cook the pork over medium high heat until the pork is cooked through, about 3 minutes per side. Remove the pork and let rest for 3 to 5 minutes. Slice the pork loins into thin strips against the grain.

I like to do a quick toasting on the flour tortillas. I use a small fry pan. Add a drop of oil in the middle of the pan and let it warm up for a moment. Add a tortilla and cook for a few seconds and turn over and cook for a few more seconds.

Assemble fajitas with pork slices, vegetables and any other toppings you desire. I love sour cream and fresh cucumber slices.

            The extra seasoning blend can be stored in a zip lock bag for another day!