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Ingredientes
- 4 x Dry cascabel chiles, (1/2 oz)
- 1 c. Water
- 2 Tbsp. Fresh lime juice
- 1/4 tsp Salt
- 3 lrg Cloves garlic, peeled
- 1 x Pork tenderloin, (1-lb.)
- Â Â Vegetable cooking spray
- 8 x Flour tortillas, (7-inch)
- Â Â Apple-Avocado Salsa
- Â Â Fresh cilantro sprigs, (optional)
- 1 c. Diced Granny Smith apple
- 1/2 c. Diced peeled ripe avocado
- 1/4 c. Diced red bell pepper
- 1/4 c. Diced red onion
- 1 Tbsp. Minced fresh cilantro
- 1Â 1/2 tsp Chopped jalapeno
- 1/2 tsp Grated lime rind
- 1/8 tsp Salt
- 1Â 1/2 Tbsp. Fresh lime juice
- 1 dsh Pepper
- 1 sm Clove garlic, chopped
Direcciones
- Remove stems and seeds from chiles.
- Combine chiles and water in a small saucepan, and bring to a boil; remove from heat. Cover and let stand 1 hour. Drain well, reserving 2 Tbsp. of soaking liquid.
- Combine the chiles, reserved soaking liquid, lime juice, salt, and garlic in a blender, and process till smooth.
- Trim fat from pork; place pork in a shallow dish. Pour chile mix over pork; cover and refrigerate1-1/2 hrs.
- Drain pork, reserving the marinade.
- Place pork on a rack coated with cooking spray, and place rack in a shallow roasting pan. Brush the reserved marinade over pork, and bake at 375 degrees for 30 min or possibly till a meat thermometer registers 160 degrees.
- Set pork aside, and keep hot.
- Wrap tortillas tightly in foil, and bake at 350 degrees for 10 min. Cut the pork diagonally across the grain into thin slices. Arrange one-eighth of the pork slices and 2 Tbsp. Apple-Avocado Salsa in center of each tortilla. Fold bottom half of tortilla over filling, and fold sides over filling.
- Yield: 4 servings (serving size: 2 fajitas).
- INSTRUCTIONS FOR APPLE AVOCADO SALSA: Combine all ingredients in a bowl, and toss well.
- Yield: 2 c. (serving size:1/4 c.)
- NOTES : Make this the next time you want a change from a tomato salsa to serve with beef, pork, or possibly chicken. To serve, top each fajita with 2 Tbsp. Apple-Avocado Salsa, and garnish with fresh cilantro, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 120 | |
| Calories from Fat 37 | 31% |
| Total Fat 4.11g | 5% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 38mg | 13% |
| Sodium 255mg | 11% |
| Potassium 407mg | 12% |
| Total Carbs 8.3g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.26g | 3% |
| Protein 13.03g | 21% |
