We'll see what I can get him to request for his birthday. After all, a birthday without cake... well, it's not what I would prefer. But I might just like the candles and sprinkles.
I mentioned last year at Thanksgiving (the first time I made the apple pie), that right now is a time when it becomes clear how much my cooking has grown over the last year. Last year at this time, I would have hardly imagined shaping my own hamburgers with grass-fed local beef, roasting squash and adding toasty walnuts, maple syrup and cinnamon for a hearty breakfast at work, or even making rice pilaf and stuffed chicken breasts when I wanted some comfort food. But it's where we're at, and I'm grateful.
My weighty copy of On Food and Cooking sits near my laptop in the living room, where I'm reading about the chemical structure of dairy products. I got it for my birthday this year. I guess I love the part of the food world where the options are endless.
I could make cookies, or bread dough, or muffins or chicken dishes every day for years and never have to try the same thing twice. Noted, the husband is a fan of familiarity in our food, but I could eat up the variety of the food world's endless options with gusto if I were left to my own devices.
I love the added chipotle and adobo to these pork fajitas. I'm an admitted amateur at understanding and buying the right cuts of meat. Sometimes meat cuts just feel a little complicated. But, I was pleased to find that small-cut boneless pork ribs made delicious fajita strips. It's not necessary to use pork tenderloin, but it's tender and savory if you have tenderloin around.
These are quick to make, since you can marinade the meat for as little as 30 minutes and still get the tangy flavor. This is especially true if you add the remaining marinade to the pan near the end of the cooking time for the meat. It boldens the flavor, wrapping it all in adobo loveliness.
Last Year: Gluten Free Dairy Free Double Crusted Apple Pie
Two Years Ago: Happy birthday to the boy!
Three Years Ago: Get your own tots!
Chipotle-Marinated Pork Fajitas
Adapted from this recipe
1 canned chipotle chile in adobo plus 1 teaspoon adobo sauce
1 clove garlic, minced
1/2 cup orange juice
3 tablespoons lime juice1 tablespoon red-wine vinegar
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt1/4 teaspoon freshly ground pepper
8 ounces of pork tenderloin or boneless pork ribs, sliced into bite-sized fajita strips
olive oil
1 white onion, sliced into strips
1 red bell pepper, sliced into strips
corn tortillas
Combine the chipotle with adobo, garlic, orange juice, lime juice, vinegar, oregano, cumin, and salt and pepper in the bowl of the food processor. Process until the chipotle is blended and the whole mixture comes together into a smooth sauce.
Chop the pork into fajita strips, trimming any extra fat from the meat. Pour the chipotle mixture over the meat in a medium bowl, then cover and put in the fridge anywhere from 30 minutes to 8 hours.
When the pork is marinated, prepare the onions and bell peppers, slicing them into strips with a sharp knife. In a cast iron skillet, heat the olive oil, then add the peppers and onion. Saute until the veggies are almost tender, about 5 minutes. Remove the onions and peppers from the heat, onto a plate, and set aside.
With the pan still on the heat, add the marinated meat and saute until the meat is cooked through, about 7-10 minutes. Once the meat is browned and cooked through, add the small amount of remaining sauce to the pan, and reduce slightly. When the meat is finished, add the onions and peppers back into the mix and warm together.
Serve with warmed corn tortillas (my local favorite tortillas are Don Julio, made in Clearfield, Utah) and rice.
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