Tex-Mex-style pork, onion, and bell pepper fajitas
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Nutritional value per serving:
Calories 343, total fat 20 G., saturated fats 5 G., proteins 26 G., carbohydrates 17 G., fiber 4 G., cholesterol 78 mg, sodium 724 mg, sugar 6 G.
Calories 343, total fat 20 G., saturated fats 5 G., proteins 26 G., carbohydrates 17 G., fiber 4 G., cholesterol 78 mg, sodium 724 mg, sugar 6 G.
Try these succulent fajitas with spicy grilled pork, perfectly complemented by sautéed bell peppers and red onions. Before grilling, the pork loin is rubbed with a Tex-Mex-style spice blend featuring chili peppers, including smoked chipotle, which imbues the meat with a pleasant smoky flavor. Serve thinly sliced pork with vegetables on tortillas, topped with traditional fajita toppings: guacamole, sour cream, salsa, grated cheese, fresh herbs, pickled jalapeños, and lime wedges for a squeeze.
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
Pepper and onion
- 2 red bell peppers, cut into 2.5cm strips.
- 2 yellow bell peppers, cut into 2.5cm strips.
- 2 large red onions, sliced into thick rings
- 3 tablespoons olive oil, plus extra for greasing the grill grates
- Juice of 2 limes
- 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.
- Pepper and onion:
Heat a cast-iron skillet over medium-high heat. Combine the peppers and onion in a bowl with the oil, lime juice, and 1 teaspoon of salt. Add the vegetable mixture to the hot skillet and cook, stirring occasionally, until the vegetables are tender and browned around the edges, 8-10 minutes. 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, peppers and onions, chopped cilantro, guacamole, pickled jalapeños, lime wedges, shredded cheese, salsa, chopped green onions, and sour cream.
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