Marinated Pork “Carnitas” Fajitas with Cilantro Sour Cream
It's all about the marinade! The special combination of ingredients create a sauce that marinades the pork overnight - the next day you will have Mexican style fajitas that will be rich in flavor!
Author: Ana Quincoces
Recipe type: Lunch, Dinner
Cuisine: Mexican
Ingredients
pork tenderloin 2 pounds
orange juice ½ cup
lime juice ½ cup
garlic 1 tablespoon
ground cumin 1 teaspoon
black pepper 1 teaspoon
paprika 1 teaspoon
cayenne pepper 1 teaspoon
salt 1 teaspoon
cola (plus more as needed) ½ cup
soy sauce 3 tablespoons
olive oil 2 to 4 tablespoons
flour tortillas (fajita size) 12
shredded lettuce
pico de gallo, or bottled chunky style salsa
Shredded Monterrey jack cheese
Thinly sliced red onion
Chopped cilantro
Sour cream
Preparation
Combine all wet ingredients with a whisk and set aside.
Combine all dry ingredients and mix well.
Cut the pork into 1 inch cubes. Dust meat with the dry rub
Add seasoned meat to marinade and refrigerate for at least 8 hours or overnight
Remove meat from the marinade and reserve a ¼ of the marinade
Pat dry pok
Heat 2 T. of olive oil in the IMUSA cast iron fajita pan over medium high heat. Add pork in single layer batches and brown completely on all sides- about 15 minutes.
Add reserved marinade and simmer over low heat for another 15 to 20 minutes adding a splash of cola as needed while cooking to keep fajita pan from drying out.
Serve with warm flour tortillas, cilantro sour cream, red onion, pico de gallo and shredded lettuce.
For cilantro sour cream: Combine ½ a cup of sour cream with 3 T chopped fresh cilantro and ½ a t of salt.
Recipe by IMUSA at https://www.imusausa.com/marinated-pork-carnitas-fajitas-with-cilantro-sour-cream/