| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Pork |
20 |
Servings |
INGREDIENTS
| 4 |
lb |
Pork loin, cut into 2 inch |
|
|
Strips |
| 2 |
|
Onions, sliced fine |
| 2 |
tb |
Diced garlic |
|
|
Juice of 4 limes |
| 2 |
|
Bottles of dark beer |
| 1 |
c |
Red wine vinegar |
| 2 |
|
Jalapenos, diced |
| 1 |
tb |
Dried Thyme |
| 1 |
tb |
Dried oregano |
| 2 |
tb |
Worcestershire sauce |
|
|
Salt and pepper |
|
|
Diced cilantro |
| 1 |
|
Oil |
|
|
Red and yellow bell |
|
|
Peppers, julienned |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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