Pork Fajitas Recipe


If you decided to give my recipe for chicken fajitas a try, chances are you will love these pork fajitas as well. Fajitas are one of my favorite Mexican foods, and they are so easy to make. The prep work might seem like kind of a hassle but it’s worth it. This recipe uses fajita seasoning as well as fresh garlic and ground cumin for most of the flavor. I used boneless pork chops but pork tenderloin will work as well. I sliced the pork and fried it in the pan but you could also leave it whole, season it, grill it and then slice it. The possibilities for condiments are nearly endless. Personally, I served this with shredded cheddar cheese, pico de gallo, and lettuce. Enjoy.

Ingredients:
1lb boneless pork chops or tenderloin (cut into thing strips)
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
2 green bell peppers (sliced)
1 onion (sliced)
3 garlic cloves (minced)
1 teaspoon cumin
2 teaspoons fajita seasoning
The juice of 1 lime
8 flour tortillas (warmed)
Optional Condiments-
Pico de Gallo
Tomato
Lettuce
Shredded cheese

Cooking Instructions:

Step 1: In a bowl mix pork slices, oil, salt, pepper, fajita seasoning, garlic, and cumin. Mix well to coat pork. Cover and refrigerate for 1 hour.
Step 2: In a large pan heat a little oil. Add pork mixture and stir fry constantly for 2-3 minutes. Add bell peppers and onions. Stir fry for 4 minutes. Add lime juice and cook for 2 more minutes until vegetables are tender and pork is fully cooked.
Step 3: Add ¾ cup of meat mixture to each warmed tortilla, add condiments (if desired) and serve.
(Makes 4 Servings)

       

8 Responses to “Pork Fajitas Recipe”

  1. Marin — June 9, 2009 @ 2:54 pm

    My husband loves fajitas! I’ll have to give these a try, I’ven never made pork ones before.

  2. Bunny — June 9, 2009 @ 5:46 pm

    This is fantastic, a great summer meal!

  3. beginningcook — June 11, 2009 @ 6:13 am

    We prefer shredded pork, so I’m thinking of getting a tenderloin and crockpot’ing it. Do y’all think I should slow cook the pork until shreddable, then shred it, then add the seasonings and let it slow cook again for half an hour or so? Or longer? Or rub the seasoning on the entire tenderloin before cooking?

    My crock pot cooks wicked fast (even on Low), so I’m also thinking I might add some lime juice to the pot before starting the pork. Advice or suggestions is appreciated!

  4. Bobby — June 11, 2009 @ 6:42 am

    beginningcook – I think the crockpot would work fine. I would use the method of rubbing the pork with the seasonings before cooking.

  5. amateur cook — June 13, 2009 @ 4:30 pm

    I just made some fresh homemade corn tortillas using the general concepts and recipe from this website.
    http://www.cooking-mexican-recipes.com/corn-tortilla-recipe.html

    Use the “masa brosa” brand (has picture of corn guy on package) of corn flour because based on what I read on the ingredients, it has no additives/preservatives. Also instead of shortening, I used bacon grease (oddly, doesn’t make it taste like bacon). It’s very important when you use the tortilla press to line the press with a plastic sheet/bag to prevent it from sticking to the press.

    Most Americans do not know how authentic corn tortillas are supposed to taste because supermarket tortillas are made with cheaper ingredients, and certainly not fresh as homemade. The possibilities are endless with what you can stuff inside homemade tortillas. However, you can simply enjoy them fried on a cast iron pan (no extra oil or grease needed) with some melted cheddar cheese. I’ve watched Mexican women make fresh tortillas and this is as close as it gets.

  6. Mike — June 27, 2009 @ 12:59 pm

    This looks delicious. I’ve never seen fajita seasoning in the store other than those Old El Paso type deals, and I can’t imagine you mean that. What exatly would be in a typical fajita spice mix?

  7. Bobby — June 28, 2009 @ 7:05 am

    Mike – you can use El Paso if you want, McCormik almost makes a fajita seasoning I think, or here is an example of a simple seasoning -

    1 1/2 teaspoon Cumin ground
    1/2 teaspoon Oregano dried, crushed
    1/4 teaspoon Salt
    1/4 teaspoon Red pepper ground
    1/4 teaspoon Black pepper ground
    1/8 teaspoon Garlic powder
    1/8 teaspoon Onion powder

  8. Jason — November 17, 2009 @ 8:04 pm

    Pork Fajitas are awsome. I grew up in Brownsville Texas right on the US Mexico Border. The best brand of Fajita seasoning and for me the most authentic tasting by far Is Fiesta brand. Its made in San Antonio by the Bolner company and it can be purchased pretty much at any supermarket in Texas ..For Pork Fajitas, I use the Fiesta Chicken Fajita seasoning…The worst Fajita season I ever tasted was Durkee brand …The mix was all wrong and it had way to much black pepper..Mccormick Makes a fajita season , but it taste nothing like the fajitas I grew up eating.
    So For authentic fajitas I have to use the fiesta brand…The one brand of seasoning I just really dislike is Old El Paso ..Because the flavor is so far off from any seasoning that is used on the border, I just really dont like it…Its the flavor that I would expect from A fast food chain.

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