Pork fajitas

Yield: 8 Servings

Measure Ingredient
2½ pounds Pork tenderloin
¼ cup Mole paste; (available in Latin groceries)
½ cup Fresh lemon juice
4 \N Garlic cloves; peeled and crushed
¼ teaspoon Crushed black peppercorns
1 tablespoon Water
1½ teaspoon Salt; or to taste
16 \N Corn tortillas
1 \N Lemon; cut into wedges
1 cup Shredded iceberg lettuce
1 \N Tomato; seeded and diced
½ cup Chopped onion
\N \N Guacamole
\N \N Sour cream


Trim the tenderloins of excess fat and silver skin. Mix the remaining ingredients and marinate the tenderloins, covered with plastic wrap, in the refrigerator overnight.

Light a charcoal or gas grill, and grill the tenderloins until done, about 15 minutes, turning them once or twice during the grilling period. Allow them to rest for 10 minutes before slicing.

To serve, heat the tortillas, wrapped in aluminum foil, in a 300šF oven.

Place sliced pork down the center of each tortilla, and add the remaining garnishes to suit personal taste.

Note:   The pork can also be cooked in a 450šF oven for 15 to 30 minutes, depending on size.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 16, 1998

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