The more common meats for fajitas are, of course, beef, chicken, and shrimp, but there's no reason pork couldn't work, so I was game. Of course, we were out of lettuce and sour cream, but we don't let little things like that stop us.
1 large pork steak
1/2 large onion
1 red pepper
1 tsp ground coriander
1/2 teaspoon tumeric
2 tsp ground cumin
1 tablespoon salt
1/4 tsp black pepper
dash of cayenne pepper
2 tablespoon canola oil
Slice onion and pepper into narrow slices and place in separate bowls. Sprinkle 1/4 teaspoon salt into each bowl and mix.
Mix all the spices together.
Cut the pork into strips. Sprinkle half of the spice mixture on the top and let sit for 5 to 10 minutes. Flip the pork and sprinkle remaining spices. Let sit again for 5 to 10 minutes.
Heat canola oil in a medium-hot pan. Saut&233; the onions until they are translucent and start browning, then add the peppers. Once the peppers soften, remove from pan.
Place the pork strips in the pan and brown on each side. Add the onions and peppers and saut&233; until pork is done. Remove from heat and serve over tortillas with your favorite toppings.
I wasn't confident how well the pork was likely to turn out, but it was really, really good. I was concerned that the pork would dry out, but adding the vegetables to the pan while I was finishing the pork kept the pork tender and moist.
Green peppers would work in this recipe, but I think the red is better. The sweetness of the red pepper brings out the sweetness and savoriness of the pork in a way green peppers can't. Green peppers are a little too bitter to do so.
Normally, I prefer corn tortillas over flour, but getting fresh corn tortillas can be a real challenge. With the pork fajitas, I think flour would work better as they are milder in flavor and really let the pork shine.
So now I know that the meat I use in fajitas is only limited by my imagination!