San jacinto pork fajitas
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Pork loin, cut into 2 inch |
| Strips | ||
| 2 | Onions, sliced fine | |
| 2 | tablespoons | Diced garlic |
| Juice of 4 limes | ||
| 2 | Bottles of dark beer | |
| 1 | cup | Red wine vinegar |
| 2 | Jalapenos, diced | |
| 1 | tablespoon | Dried Thyme |
| 1 | tablespoon | Dried oregano |
| 2 | tablespoons | Worcestershire sauce |
| Salt and pepper | ||
| Diced cilantro | ||
| 1 | Oil | |
| Red and yellow bell | ||
| Peppers, julienned | ||
Directions
MARINADE
FOR COOKING
Originally from: "Austin American-Stateman, May 24, 1990 San Jacinto Pork Fajitas
Marinate the meat for at least 18-24 hours in covered container. Then drain and sear meat in very hot pan with a little olive oil. Add red and yellow peppers. Cook until done, about 4 to 6 minutes. Serve in flour tortillas with toppings of choice. (Suggestions: honey-mustard sour cream, pickled cabbage, tomato cumin salsa.) Serves 20. Recipe can be halved.
From the Four Seasons Hotel.