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
- 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
- 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.