Ingredients
1 tsp. Cumin
1 tsp. Ground Coriander
1 tsp. Chile Powder
1 tsp. Ground Chile Flakes
1 tsp. Paprika (Smoked if you have it)
2 tbsp. Minced Garlic (bottled if you have it)
½ tsp. Salt
2 tbsp. Lime Juice
2 tbsp. Vegetable Oil
1 lb. Pork Tenderloin
1 Medium Green Pepper (sliced in strips)
1 Medium Yellow Onion (sliced in strips)
2 tbsp. Vegetable Oil
4 Small (6 in.) or 2 Large (10 in.) Flour Tortillas
3 oz. Shredded Cheese (Cheddar, Jack, or Mexican Mixed)
Preparation
· Mix together first 8 ingredients in a medium sized bowl
· Slice the tenderloin into ½ in. strips about 3 in. long
· Marinate the pork strips in the bowl for about 30 minutes
· Heat the remaining oil in a skillet until hot
· Add the pork strips, green pepper, and onion to the skillet
· Stir occasionally until cooked through (about 5 minutes)
· Heat the tortillas for about 22 seconds in a microwave
· Place a little pork, pepper, and onion mixture on the tortilla
· Cover with some shredded cheese
· Roll up the tortilla and place on plate
· Repeat for remaining tortillas
· Top with salsa, sour cream, remaining cheese and pork mixture