| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
4 |
Servings |
INGREDIENTS
| 4 |
|
Dried cascabel chiles, (1/2 ounce) |
| 1 |
c |
Water |
| 2 |
tb |
Fresh lime juice |
| 1/4 |
ts |
Salt |
| 3 |
lg |
Cloves garlic, peeled |
| 1 |
|
Pork tenderloin, (1-pound) |
|
|
Vegetable cooking spray |
| 8 |
|
Flour tortillas, (7-inch) |
|
|
Apple-Avocado Salsa |
|
|
Fresh cilantro sprigs, (optional) |
| 1 |
c |
Diced Granny Smith apple |
| 1/2 |
c |
Diced peeled ripe avocado |
| 1/4 |
c |
Diced red bell pepper |
| 1/4 |
c |
Diced red onion |
| 1 |
tb |
Chopped fresh cilantro |
| 1 1/2 |
ts |
Minced jalapeno |
| 1/2 |
ts |
Grated lime rind |
| 1/8 |
ts |
Salt |
| 1 1/2 |
tb |
Fresh lime juice |
| 1 |
ds |
Pepper |
| 1 |
sm |
Clove garlic, minced |
INSTRUCTIONS
APPLE-AVOCADO SALSA
Remove stems and seeds from chiles.
Combine chiles and water in a small saucepan, and bring to a boil; remove
from heat. Cover and let stand 1 hour. Drain well, reserving 2 tablespoons
of soaking liquid.
Combine the chiles, reserved soaking liquid, lime juice, salt, and garlic
in a blender, and process until smooth.
Trim fat from pork; place pork in a shallow dish. Pour chile mixture over
pork; cover and chill 1-1/2 hours.
Drain pork, reserving the marinade.
Place pork on a rack coated with cooking spray, and place rack in a shallow
roasting pan. Brush the reserved marinade over pork, and bake at 375
degrees for 30 minutes or until a meat thermometer registers 160 degrees.
Set pork aside, and keep warm.
Wrap tortillas tightly in foil, and bake at 350 degrees for 10 minutes. Cut
the pork diagonally across the grain into thin slices. Arrange one-eighth
of the pork slices and 2 tablespoons Apple-Avocado Salsa in center of each
tortilla. Fold bottom half of tortilla over filling, and fold sides over
filling. Yield: 4 servings (serving size: 2 fajitas).
INSTRUCTIONS FOR APPLE AVOCADO SALSA: Combine all ingredients in a bowl,
and toss well. Yield: 2 cups (serving size:
1/4 cup)
Per serving: 399 Calories; 10g Fat (23% calories from fat); 21g Protein;
57g Carbohydrate; 37mg Cholesterol; 576mg Sodium
NOTES : Make this the next time you want a change from a tomato salsa to
serve with beef, pork, or chicken. To serve, top each fajita with 2
tablespoons Apple-Avocado Salsa, and garnish with fresh cilantro, if
desired.
Recipe by: Cooking Light, October 1994, page 75
Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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