From EatingWell: August/September 2006
Like the restaurant favorite, these fajitas will satisfy your Tex-Mex craving and be on the table faster than you can get takeout.
- 1 pepper plus 1 teaspoon sauce from a can of chipotle chile in adobo (see Tips)
- 1 clove garlic, minced
- 1/2 cup orange juice
- 3 tablespoons lime juice
- 1 tablespoon red-wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 ounces pork tenderloin (see Tips), trimmed
- 1 small green bell pepper, cut into 1-inch-wide strips
- 1 small red bell pepper, cut into 1-inch-wide strips
- 1 small red onion, cut into 1/2-inch-thick rounds
- 2 teaspoons canola oil
- 4 6-inch or two 10-inch flour tortillas, preferably whole-wheat, warmed (see Tips)
- 1/4 cup nonfat sour cream
- 1/4 cup prepared salsa
- Combine chipotle chile and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.
- Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145°F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
- Lightly brush bell peppers and onion with oil. Grill until lightly browned and soft, turning once, 3 to 7 minutes. (If using a grill pan, you may need to grill the vegetables in two batches.) Let cool on a cutting board.
- Thinly slice the pork and chop the onion. Toss the onion, peppers and pork together in a large bowl. Serve the fajita filling in tortillas with sour cream and salsa.
Tips & Notes
- Make Ahead Tip: Marinate the pork (Step 1) in the refrigerator for up to 8 hours.
- Tips: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
- One pork tenderloin typically weighs about 1 pound, enough for 4 servings. You can marinate a whole pound in the same amount of marinade used to marinate the 8 ounces in this recipe and have enough cooked tenderloin for 2 dinners (for 2 people). Or freeze half for up to 3 months.
- To warm tortillas, wrap in foil and bake at 300°F until steaming, about 5 minutes. Or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.
Per serving: 311 calories; 8 g fat (1 g sat, 4 g mono); 77 mg cholesterol; 36 g carbohydrates; 1 g added sugars; 29 g protein; 5 g fiber; 592 mg sodium; 889 mg potassium.
Nutrition Bonus: Vitamin C (143% daily value), Vitamin A (30% dv), Potassium (25% dv), Zinc (21% dv), Iron (19% dv)
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 2 vegetable, 3 lean meat, 1 fat
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- August/September 2006