Tex-Mex-style pork, corn, and mushroom fajitas
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Nutritional value per serving:
Calories 365, total fat 20 G., saturated fats 7 G., proteins 28 G., carbohydrates 22 G., fiber 4 G., cholesterol 88 mg, sodium 652 mg, sugar 7 G.
Calories 365, total fat 20 G., saturated fats 7 G., proteins 28 G., carbohydrates 22 G., fiber 4 G., cholesterol 88 mg, sodium 652 mg, sugar 7 G.
This recipe calls for all-natural pork loin patties, rib-free. The patties are rubbed with a spice mix of dried chili peppers, garlic, cumin, and brown sugar, lightly marinated, then grilled and sliced into thin strips. Serve the spicy pork on warm tortillas with sautéed mushrooms, corn, and other traditional fajita toppings, such as salsa, sour cream, guacamole, green onions, jalapeños, shredded cheese, and fresh cilantro. Use a few toppings of your choice, or all of them for a maximum burst of flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Tex-Mex seasoning
- 1 tbsp paprika
- 2 tsp light brown sugar
- 1.5 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp ground chipotle pepper
- 0.5 tsp garlic powder
- 700 g natural boneless pork cutlets, 2.5 cm thick (center cut)
- 1 tbsp olive oil + extra for greasing grill grates
- Juice of 1 lime
Corn and mushrooms
- 1 tbsp. l. olive oil
- 220 g shiitake mushrooms, stems removed, caps thinly sliced
- 2 tablespoons unsalted butter
- 0.5 tsp ground cumin
- 4 ears of fresh corn, kernels removed
- 1 poblano pepper, seeded and chopped
- 3 green onions, thinly sliced
- Juice of 1 lime
- Warm tortillas, for serving
Toppings
- Chopped cilantro, guacamole, pickled jalapeño rings, lime wedges, shredded Pepper Jack cheese, salsa, sliced green onions, sour cream
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Cooking the dish according to the recipe:
- In a small bowl, combine the paprika, brown sugar, chili powder, cumin, chipotle powder, garlic powder, and 1 teaspoon salt. Combine the pork in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before roasting.
- Corn and mushrooms:
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened and browned, about 5 minutes. Add the butter, cumin, corn kernels, poblanos, and 1/4 teaspoon salt and cook until the corn is golden brown, about 3 minutes. Add the green onions and lime juice, and season with salt to taste. Set aside. - Preheat an outdoor grill to medium-high heat.
- Lightly brush the grill grate with olive oil. Grill the pork chops until cooked through and charred, 4-5 minutes per side. Transfer to a cutting board, let rest for 10 minutes, and then slice thinly.
- Serve the pork with warm tortillas, mushroom corn, chopped cilantro, guacamole, pickled jalapeños, lime wedges, shredded cheese, salsa, chopped green onions, and sour cream.
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