San Jacinto Pork Fajitas Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Pork loin, cut into 2 inch
Strips,
MARINADE
2: Onions, sliced fine
2 tbsp: Diced garlic,
Juice of 4 limes,
2 Bottles: of dark beer,
1 cup: Red wine vinegar,
2: Jalapenos, diced
1 tbsp: Dried Thyme,
1 tbsp: Dried oregano,
2 tbsp: Worcestershire sauce,
Salt and pepper,
Diced cilantro,
FOR COOKING
1: Oil,
Red and yellow bell,
Peppers, julienned
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp