March 22, 2006
Light and Easy Mexican Food
Slow Braised Carnitas
18 ounces lean boneless pork loin, trimmed of all visible fat and roughly chopped
28 ounces red enchilada sauce
14 ounces beef broth
1 Anaheim chile pepper, roughly chopped
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
4 Roma tomatoes, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped
6 whole-wheat pita breads
Place chopped pork in a slow cooker. Top with enchilada sauce, beef broth, peppers, tomatoes, and about half of the cilantro. Cover pot and simmer on low for 4 hours or until pork is tender.
Scoop 3 ounces of the pork mixture onto each of the 6 pita breads and gently fold over each bread. Garnish with remaining cilantro and serve warm.
Calories 279, Fat 9 grams, Saturated Fat 3 grams
Carbohydrates 30 grams, Fiber 5 grams
Tequila Steak Fajita
3 lemons, juiced
1/8 cup tequila
1/2 tablespoon red chili pepper flakes
1 teaspoon chili powder
4 cloves garlic, crushed
2/3 pound flank steak
2 teaspoons canola oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 red onion, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
4 (6-inch) corn tortillas, warmed
1 cup chopped fresh cilantro leaves
Mix the lemon juice, tequila, pepper flakes, chili powder, and garlic in a medium-sized plastic container. Place the steak in the container, cover, and marinate in the refrigerator for at least 45 minutes.
Heat canola oil in a large nonstick saute pan over medium heat. Add bell peppers and onion and saute until crisp tender. Remove from pan, set aside, and keep warm. Remove steak from marinade and discard marinade. Saute steak in the saute pan for about 5 minutes on each side or until cooked through. Remove steak from the pan and slice into thin strips. Return steak strips, bell peppers, and onion to pan and warm through for about 1 minute. Season with salt and pepper, to taste. Divide steak mixture evenly among the warmed tortillas. Garnish each with 1/4 cup cilantro and serve.
Calories 221, Fat 9 grams, Saturated Fat 3 grams
Carbohydrates 18 grams, Fiber 3 grams
Posted by Lisa at March 22, 2006 10:42 AM
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