Tex Mex Pork Fajitas With Corn And Mushrooms Recipes

TEX-MEX CHICKEN FAJITAS WITH CORN AND MUSHROOMS

Steps:

• Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the chicken in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
• Prepare an outdoor grill for medium-high heat.
• Lightly brush the grill grates with oil. Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board, let rest for 10 minutes and then thinly slice.
• Serve with the warm tortillas, corn and mushroom topping, chopped cilantro, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions and sour cream.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

TEX-MEX PORK FAJITAS WITH PEPPERS AND ONIONS

Steps:

• Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking.
• Heat a cast-iron skillet over medium-high heat until hot. Toss the peppers and onions in a bowl with the oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot skillet and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare an outdoor grill for medium-high heat.
• Lightly brush the grill grates with oil and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and then thinly slice.
• Serve with the warm tortillas peppers and onions, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

SWEET AND SPICY PORK FAJITAS WITH CORN AND MUSHROOMS

Steps:

• For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the pork chops and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
• For the corn and mushrooms: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

TEX- MEX MARINADE FOR FAJITAS

Steps:

• Mix marinade ingredients together in a bowl.
• Marinate the beef or chicken in a large plastic baggie for 4-6 hours.

TEX-MEX GRILLED FAJITAS

Steps:

• Rub Steak on both sides with chili powder and cumin;
• Place on hot grill rack, cook covered about 4 minutes
• Meanwhile, stir together green chilies, red pepper, crumbs, cilantro, green onions, jalapeno, garlic and oil in small bowl; blend well.
• Turn Steak and spread with mixture; cook, covered 4 minutes or until med. rare. Remove steak to serving platter and slice very thinly for fajitas.
• Serve with tortillas, guacamole, sour cream, cheese, etc.

TEX-MEX SOFT TACOS WITH TINGA PORK FILLING

Steps:

• Make roasted tomatoes: Heat broiler.
• Line a jelly-roll pan with foil.
• Broil tomatoes and garlic 6 to 8 minutes, turning once, until charred.
• Cool.
• Peel tomatoes and garlic; pulse in blender with chipotle until almost smooth.
• Heat 1 tablespoon oil in 12-inch non-stick skillet over high heat.
• Add pork; cook 1 1/2 minutes, stirring once, until brown.
• Transfer to medium bowl.
• Add 1 tablespoon oil to skillet.
• Add mushrooms and onion and cook 8 minutes,stirring occasionally, until browned.
• Add zucchini, salt, oregano and cumin; cook 3 to 4 minutes more, until zucchini is tender.
• Add to bowl.
• Reduce heat to medium-high and heat remaining 1 tablespoon oil.
• Add roasted tomatoes; cook 2 minutes, just until thickened.
• Add pork mixture to tomatoes and cook 1 minute more, until heated through.
• Stir in cheese.
• Fill each tortilla with a generous 1/3 cup filling and roll up.