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Mexican   -   Pork Fajitas With Yams In A Dipped Tortilla   adapted from The Well Filled Tortilla Cookbook by Wise and Hoffman

  • 3 Pounds Pork Tenderloin
  • 1/4 Cup Peanut Oil
  • 1 1/2 Teaspoons Chile Flakes
  • 2 Teaspoons Dried Mint
  • 6 Cloves Garlic -- finely chopped
  • Salt -- to taste
  • 3 Medium Yams -- peeled and diced
  • 12 Flour Tortilla
  • Pasilla Sauce
  • 4 Cups Lettuce -- shredded
Directions Cut pork into strips. In a large dish, mix peanut oil, chile flakes, mint and garlic. Add pork and stir to coat. Salt lightly. Refrigerate several hours or overnight. Remove pork, reserve marinade. Grill on charcoal 5 minutes on one side and 7 minutes on the other. Or fry for same amount of time. While the juices settle, cook the yams in the same pan used for frying if used. Heat reserved marinade in pan add yams and fry until cooked through about 5 minutes. Drain on paper towels and salt lightly. Just before serving, dip tortillas in pasilla sauce, then heat in frying pan or oven. To assemble place pork, yams, lettuce and pasilla sauce. Fold and serve.
Serves 4
Time to Make 0:00

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