Fajitas

Pork Fajitas

1/2 oz dried cascabel chilies 
1 cup water 
2 tbsp fresh lime juice 
1/4 tsp salt 
3  large garlic cloves-peeled 
1 lb pork tenderloin 
  cooking spray 
8  flour tortillas 
  cilantro sprigs (optional) 
1 cup diced Granny Smith apple 
1/2 cup diced peeled ripe avocado 
1/4 cup diced red bell pepper 
1/4 cup diced red onion 
1 tbsp chopped fresh cilantro 
1 1/2 tsp minced jalapeno 
1/2 tsp grated lime rind 
1/8 tsp salt 
1 1/2 tbsp fresh lime juice 
1 dash pepper 
1 each clove garlic, minced 

Remove stems and seeds from chiles. 
Combine chilies and water 
in a small saucepan, 
and bring to a boil, 
remove from heat. 
Cover and let stand 1 hour. 
Drain well, 
reserving 2 tablespoons 
of soaking liquid.
Combine chilies, 
reserved soaking liquid, 
lime juice, 
salt and garlic in a blender, 
process until smooth.
Trim fat from pork, 
place pork in a shallow dish. 
Pour chili mixture over pork. 
Cover and chill 1 1/2 hours.
Make the Apple-Avocado salsa 
by combining the 
last 11 ingredients 
(diced Granny Smith 
apple and down), 
and toss well.
Preheat oven to 375 degrees. 
Drain pork, reserving marinade. 
Place pork on a broiler pan 
coated with cooking spray. 
Insert meat thermometer 
into thickest part of pork. 
Brush with reserved marinade, 
and bake at 375 degrees 
for 30 minutes or 
until thermometer registers 
160 degrees (slightly pink).
Set pork aside, and keep warm. 
Reduce oven temperature 
to 350 degrees. 
Wrap tortillas tightly in foil, 
bake at 350 degrees for 10 minutes.
Cut pork diagonally across the grain 
into thin slices. 
Arrange one-eighth of pork slices 
and 2 tablespoons of 
Apple-Avocado Salsa 
in center of each tortilla. 
Fold bottom half of tortilla 
over filling, and fold sides 
over filling.
Top each fajita with 
2 tablespoons Apple-Avocado Salsa, 
and garnish with cilantro sprigs, 
if desired.

 
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