When my mom made pulled pork the other night, I think my brother's vow of vegetarianism was sorely tested. It was tested even more the next day when I made fajitas for lunch with the leftovers. We had a couple of ears of barbecued corn left over as well, so I threw those in too.
For the record, fajita is pronounced fa-he-ta. My friend insists on calling them fa-ge-tas. Are you reading this, Gabe?
Pulled Pork Fajitas
Makes 6 fajitas, serves 3
2 bell peppers (or 6-7 small peppers or 5 small peppers and 1 large pepper)
1/2 onion
4 ears cooked corn on the cob (or however many you have; supplement with frozen corn)
3 cups pulled pork
5-10 button mushrooms
1/2 can black beans, drained and rinsed
Olive oil
Salt and pepper
6 small tortillas
6 slices cheese
1/2 pouch red chile enchilada sauce (We love Rick Bayless's Mexican Everyday sauces.)
1/2 jar roasted garlic and tomatillo salsa (We love his salsas too.)
Instructions:
Slice onion, bell peppers, and mushrooms.
Cut corn off cob.
Pour olive oil into large pan over medium heat and place onions, peppers, corn, and mushrooms inside. Stir.
Continue cooking and stirring for about 3 minutes, then add beans and pulled pork. (I put the pork in a separate pan so my brother could have veggie fajitas.)
Stir, then cover and cook until onions are nearly translucent. Turn off heat.
Meanwhile, place tortillas with cheese in toaster.
Toast until cheese is melted.
While tortillas are toasting, combine enchilada sauce and salsa in a bowl and stir to combine.
Fill each tortilla with sauce and filling. Salt and pepper to taste. Serve.
Mmm... Pulled pork is just as good in a tortilla as it is on a bun. While it may sound strange to combine enchilada sauce and salsa, the sauce is very good. It doesn't clash at all with the barbecue sauce on the corn and pork. The cheese adds a nice gooey element, while the vegetables are slightly crunchy. I have to say, I wasn't expecting Mexican-American fusion to be this good!
Enjoy your fa-he-tas!
For the record, fajita is pronounced fa-he-ta. My friend insists on calling them fa-ge-tas. Are you reading this, Gabe?
Pulled Pork Fajitas
Makes 6 fajitas, serves 3
2 bell peppers (or 6-7 small peppers or 5 small peppers and 1 large pepper)
1/2 onion
4 ears cooked corn on the cob (or however many you have; supplement with frozen corn)
3 cups pulled pork
5-10 button mushrooms
Olive oil
Salt and pepper
6 small tortillas
6 slices cheese
1/2 pouch red chile enchilada sauce (We love Rick Bayless's Mexican Everyday sauces.)
1/2 jar roasted garlic and tomatillo salsa (We love his salsas too.)
Instructions:
Slice onion, bell peppers, and mushrooms.
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| It's melted. Yeah, I know it doesn't look like it is. |
 |
| You're gonna need a fork and knife for this fajita. |
Mmm... Pulled pork is just as good in a tortilla as it is on a bun. While it may sound strange to combine enchilada sauce and salsa, the sauce is very good. It doesn't clash at all with the barbecue sauce on the corn and pork. The cheese adds a nice gooey element, while the vegetables are slightly crunchy. I have to say, I wasn't expecting Mexican-American fusion to be this good!
Enjoy your fa-he-tas!
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