Fajitas are classic southwestern fare, a sandwich of meat, fresh lettuce and tomatoes, onion, guacamole, and sour cream wrapped in corn or flour tortillas. Josephine Castillo makes hers with pork tenderloin.
- Pork tenderloin - 2-1/2 pounds
- Mole Paste - 1/4 cup, (available in Latin groceries)
- Fresh lemon juice - 1/2 cup
- Garlic Cloves - 4, peeled and crushed
- Crushed Black Peppercorns - 1/4 teaspoon
- Water - 1 tablespoon
- Salt - 1-1/2 teaspoons, or to taste
- Corn tortillas - 16
- Lemon - 1, cut into wedges
- Iceberg Lettuce - 1 cup, shredded
- Tomato - 1, seeded and diced
- Onion - 1/2 cup, chopped
- Sour cream
Trim the tenderloins of excess fat and silver skin. Mix the remaining ingredients and marinate the tenderloins, covered with plastic wrap, in the refrigerator overnight.
Light a charcoal or gas grill, and grill the tenderloins until done, about 15 minutes, turning them once or twice during the grilling period. Allow them to rest for 10 minutes before slicing.
To serve, heat the tortillas, wrapped in aluminum foil, in a 300 F oven. Place sliced pork down the center of each tortilla, and add the remaining garnishes to suit personal taste.
Note: The pork can also be cooked in a 450 F oven for 15 to 30 minutes, depending on size.