Ingredients
4 dried cascabel chiles (about 1/2 ounce)
1 cup water
2 tablespoons fresh lime juice
1/4 teaspoon salt
3 large cloves garlic, peeled
1 (1-pound) pork tenderloin
Vegetable cooking spray
8 (7-inch) flour tortillas
APPLE-AVOCADO SALSA (SEE BELOW)
Fresh cilantro sprigs (optional)
Preparation
Remove stems and seeds from chiles. Combine chiles and water in a small saucepan, and bring to a boil; remove from heat. Cover and let stand 1 hour. Drain well, reserving 2 tablespoons of soaking liquid. Combine the chiles, reserved soaking liquid, lime juice, salt, and garlic in a blender, and process until smooth.
Trim fat from pork; place pork in a shallow dish. Pour chile mixture over pork; cover and chill 1-1/2 hours.
Drain pork, reserving the marinade. Place pork on a rack coated with cooking spray, and place rack in a shallow roasting pan. Brush the reserved marinade over pork, and bake at 375 degrees for 30 minutes or until a meat thermometer registers 160 degrees. Set pork aside, and keep warm.
Wrap tortillas tightly in foil, and bake at 350 degrees for 10 minutes. Cut the pork diagonally across the grain into thin slices. Arrange one-eighth of the pork slices and 2 tablespoons Apple-Avocado Salsa in center of each tortilla. Fold bottom half of tortilla over filling, and fold sides over filling.
Top each fajita with 2 tablespoons Apple-Avocado Salsa, and garnish with fresh cilantro, if desired. Yield: 4 servings (serving size: 2 fajitas).
APPLE AVOCADO SALSA:
1 cup diced Granny Smith apple
1/2 cup diced peeled ripe avocado
1/4 cup diced red bell pepper
1/4 cup diced red onion
1 tablespoon chopped fresh cilantro
1-1/2 teaspoons minced jalapeno
1/2 teaspoon grated lime rind
1/8 teaspoon salt
1-1/2 tablespoons fresh lime juice
Dash of pepper
1 small clove garlic, minced
Combine all ingredients in a bowl, and toss well. Yield: 2 cups (serving size: 1/4 cup)
Cooking Light DT
