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Mango Pork Fajita Bowl with Chipotle Sour Cream

July 13, 2011

 ~ Mary ~

You all know fajitas are my favorite summer treat.  These are no exception. Simply put – they are EXCELLENT! That’s all I’m saying now go get to it !

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Start with Rice

Start with Rice

Add some grilled pork

Add some grilled pork

Add grilled Onions & Peppers

Add grilled Onions & Peppers

Add chopped Mango

Add chopped Mango

Drizzle with Chipotle Sour Cream and Sprinkle on some Cilantro

Drizzle with Chipotle Sour Cream and Sprinkle on some Cilantro

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Mango Pork Fajitas          

 with

Chipotle Sour Cream

 Cube:

          3-4 Very Ripe Mangos Frozen will work fine too

Set aside.
Chop a bunch of Cilantro and set aside
Mix together in quart size zip loc bag:
          Sour Cream
          Chipotle Sauce – quantities will vary to your taste
You can buy Chipotle Sauce in small cans – they come with or without the actual pepper – I like without because that’s less heat.  You can also use the dry chipotle peppers Kev gave us from Oaxaca for Christmas. I would try to avoid the seeds though.
When you get to serving cut a small hole in the corner of the bag and squeeze over the fajita. OR just put it in a bowl and let folks serve themselves.
Place in large zip top bag:
         2 Cups Julienne Red Onions
         1 Cup Julienne Red Peppers
         1 Cup Julienne Green Peppers

Leave open for marinade.

In another large zip top bag place:

          2 lbs Pork  Chops, Loin or Tenderloin will work

Leave open for marinade.

In Large Measuring Cup:

¾ Cup Lime juice

¾ Cup Olive Oil (fill to 1 ½ Cup Line)
¾ Cup Worcestershire Sauce (fill to 2 ¼ Cup Line)
1-2 tsp Ground Chipotle – I crumbled up the peppers Kev gave us – watch out for those seeds – they pack a punch!  When you’re making regular fajitas you put in 1-2 tsp Cumin here.

2 Tbsp Fresh Minced Garlic
2 tsp Tabasco Sauce

Wisk to mix and pour half of mixture over vegetables and other half in bag of meat.  Seal both bags. Marinade 1-2 Hours. Rotate bag frequently.
Pre-heat grill.  Drain marinade and grill on a grill topper (flat pan with small holes) so the meat & veggies won’t fall through the regular grate.
Start meat before veggies as they take longer to cook.
 

 

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