Pork and veg fajitas
A while back I posted a recipe for beef fajitas, so it seemed only fair to post one for pork as well. Unlike that previous recipe, which used steak, this one uses ground meat. I did this mainly so the pork could be fried until it was really browned and delicious, something that'd be harder to do with a chop or fillet or shoulder steak. As for the veg, because we're in another snowstorm and I didn't feel like driving to the store, I stuck with what I had and used trusty green pepper and broccoli. The latter is probably my favourite veg to use in a fajita, anyway. No kidding. They turned out to be great choices, as their veggie juiciness contrasted nicely with the toasty nubbins of meat.
Pork and veg fajitas
A while back I posted a recipe for beef fajitas, so it seemed only fair to post one for pork as well. Unlike that previous recipe, which used steak, this one uses ground meat. I did this mainly so the pork could be fried until it was really browned and delicious, something that'd be harder to do with a chop or fillet or shoulder steak. As for the veg, because we're in another snowstorm and I didn't feel like driving to the store, I stuck with what I had and used trusty green pepper and broccoli. The latter is probably my favourite veg to use in a fajita, anyway. No kidding. They turned out to be great choices, as their veggie juiciness contrasted nicely with the toasty nubbins of meat.
Cooking Instructions
- 1
In a small bowl, combine the first 9 ingredients.
- 2
Add a splash of veg oil to a large pan on high heat. Add the broccoli and green pepper and let fry until the veg starts to scorch slightly, about 3 to 5 minutes. Add the onions as well as a pinch of salt and a few grinds of black pepper, and continue frying about 2 minutes until the onions are softened. Sprinkle in half of the spice mixture and fry another 2 minutes. Remove everything to a bowl.
- 3
Refresh the veg oil in the pan and add the ground pork. Fry until there's no more pink and the meat starts to crisp. This should take about 6 to 8 minutes. If any liquid builds up in the pan, just spoon it away. Stir in the tomato paste and keep frying another 2 to 3 minutes. Sprinkle in the remaining spice mixture and season with salt and pepper. Fry a final 2 to 3 minutes.
- 4
Return the veg to the pan and toss everything together. Give it a minute for the veg to warm through again, then serve hot with some warm tortillas and whatever extras you like. I used sour cream, grated cheddar, and taco sauce, but guacamole, salsa, Monterey Jack, beans, and fried corn would all be excellent, too.
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