Allow guest to garnish and prepare their own fajitas to
taste by offering bowls of garnishes. See text below.
Fajita Sauce (see recipe) Re-warm
just before serving
2 ½ pound Pork Boston butt, sliced
into thin strips
¼ cup lime juice
2 Tablespoons sweet paprika
2 Green and 2 red bell peppers,
sliced into thin strips lengthwise
1 Large white onion, peeled, sliced
into wedges
Peanut oil
20 Fajita-size flour tortillas
Salt and pepper to taste
Garnishes:
Crumbled Queso fresco cheese
1 Bunch of cilantro, chopped
6 scallions, chopped
2 Ripe, seeded tomatoes, chopped,
topped with
½ Red onion, minced
1 clove garlic, finely minced
2 Avocadoes, skinned and sliced
length-wise (do this last to avoid oxidation)
2~3 Limes, quartered
Small bowl of sour cream
Small bowl of remaining fajita
sauce
Cut meat into uniform strips trimming away excess fat. Refrigerate
and marinate pork strips several hours (or more) in a plastic Ziploc bag with
lime juice and paprika.
Prepare bell peppers and onion slices. Once prepared, set
aside until needed.
Prepare
garnishes that go into bowls so guest can customize the assembly of their own
fajita. Chopped tomatoes; put in bowl mix with minced red onion and mince
garlic. Chop scallions and place in their own bowl. Chop cilantro in another
bowl. When slicing avocados, do this just before serving to avoid oxidation
discoloration. Quarter limes in a bowl. Prepare a bowl of crumble Queso fresco
cheese. Prepare a bowl of sour cream. Cover bowls with plastic wrap, then
refrigerate until needed. (Cheese is removed from refrigerator at least an hour
before serving.)
Slice avocadoes. Set out garnishes on side table.
Heat wok until very hot. Add two tablespoons peanut oil. Cook
bell peppers and onion slices until al dente, tossing continuously. Add a
tablespoon or two of fajita sauce. Remove from heat and empty wok into a large
bowl.
Reheat
wok until very hot, add more oil, add ½ the pork. Cook until browned while
tossing continuously. When done, turn out into bowl and repeat to cook
remaining pork. When done, add back balance of meat and vegetables, Heat in wok
with a tablespoon or more of fajita sauce. Correct the seasoning with salt and
pepper.
In a
small bowl, serve remaining fajita sauce aside the garnishes.
Insert tortillas in a fresh and clean folded cotton towel.
Place in microwave and heat on high 2 minutes or until these are hot. Allow
these to rest a minute before using. Fold towel back over unused shells.
Fajita Sauce
This suace has a mild flavor, the chipotle contribute a slightly smoke undertone. Just enough cumin is added to give fajita's a tradition flavor without being overbearing.
2 Small dried chipotle peppers
2 Dried new Mexico pod
1 Tablespoon flour
1 ½ Tablespoon lard
1 Clove of garlic, minced
½ small onion, minced
1/2 Teaspoon brown sugar
½ Cup chicken stock
Pepper and hot red pepper to taste
Cumin to taste
Pinch of oregano (Optional)
Soak chipotle and New
Mexico peppers in hot water until soft. When soft,
pull off stems and add to blender glass. Add chicken stock and blend until very
well blended. Strain paste through a fine strainer while scrubbing paste with a
wooden spoon. Melt lard in a sauce pan then add flour. Cook on medium for 4
minutes while stirring with a wooden spoon. Add sugar, garlic, and onion and
cook on low for 20 minutes or more add additional chicken stock if sauce gets
too thick. Correct seasoning with a pinch or so of cumin, salt and hot pepper
to taste. Set aside until needed.
