FAJITA TRAY BAKE

You can serve this dish in a va­ri­ety of ways: Put it on top of a bowl of steamed rice, use it to fill a sand­wich, or stuff the pork mix­ture into warmed tor­tillas for a Mex­i­can-in­spired meal.

Yummy (Philippines) - - Everyday Recipes -

Serves 4 Prep Time 10 to 15 min­utes Cook­ing Time 18 to 20 min­utes

✔ 1 large yel­low bell pep­per, washed, seeded, and sliced length­wise into ½-inch-thick pieces ✔ 1 large green bell pep­per, washed, seeded, and sliced length­wise into ½-inch-thick pieces ✔ 1 large red bell pep­per, washed, seeded, and sliced length­wise into ½-inch-thick pieces

✔ 1 large white onion, peeled and sliced length­wise into ½-inch-thick pieces ✔ 1 large red onion, peeled and sliced length­wise into ½-inchthick pieces ✔ 5 to 7 ta­ble­spoons Mex­ico seasoning (we used Car­mencita), di­vided ✔ 9 to 11 ta­ble­spoons

veg­etable oil, di­vided ✔ 500 grams pork ten­der­loin, sliced cross­wise into ½-inchthick pieces and ten­der­ized by pierc­ing with a fork ✔ coarse sea salt and freshly

ground black pep­per

1 Pre­heat oven to 375°F. Line a large bak­ing sheet with parch­ment pa­per, if de­sired. 2 Com­bine veg­eta­bles, 3 to 4 ta­ble­spoons Mex­ico seasoning, and 4 to 5 ta­ble­spoons veg­etable oil in a large bowl. Toss to coat then place on bak­ing sheet. 3 Com­bine pork and the rest of the Mex­ico seasoning and oil in the used bowl. Us­ing your hands, mas­sage pork for 2 to 3 min­utes. Mar­i­nate for at least 10 min­utes.

4 Place pork on top of veg­eta­bles on the bak­ing sheet. Sprin­kle with about ½ tea­spoon each salt and pep­per. 5 Bake in the pre­heated oven for 18 to 20 min­utes or un­til pork is cooked through. Serve with hot tor­tillas or steamed rice.

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