Crispy Pork Fajitas

By
Dingley Dell Pork, Suffolk
30 - 45 mins
Beginner
Servings
4

This recipe is a great one for a group of people to get stuck in and build their own fajitas. If making it for children, halve the amount of chilli flakes. The tomato salsa is quick and easy to make, but if you prefer you can buy your own, depending on what you have to use up. .

Ingredients
Two Mugs Worth of Cooked Pork, Shredded [either pull it apart with your fingers or two forks]
FOR THE MARINADE
2 tbsp Chilli Flakes
2 tbsp Cumin
2 tbsp Oregano
1 Clove Garlic Crushed
1 tsp Salt
FOR THE SALSA
A Large Handfulof Baby Plum Tomatoes
Small Handful of Fresh Basil
¼ Fresh Chilli Finely Chopped[can be omitted due to preference]
Pinch of Salt
A Few Drops of Lemon Juice
2 tbsp Extra Virgin Olive Oil
FOR THE FILLING
1 Red Pepper Finely Sliced
Grated Mature Chedder Cheese
Soured Cream
Fresh Coriander
8 Tortilla Wraps
1 Yellow Pepper Finely Sliced
Instructions
Mix the marinade together and toss the shredded pork in it to coat. Set aside.
For the salsa, quarter the tomatoes and remove the seeds. Chop small and place in a bowl. Layer the basil leaves one on top of the other, roll the up and slice so you are left with ribbons of basil, add these and the rest of the ingredients to the bowl and stir. Season to taste.
Get a frying pan nice and hot and drizzle some oil in, fry the pork and keep tossing until it becomes slightly crispy and hot. You are now ready to serve dinner!
The tortillas can either be steamed or popped into the microwave. Just follow packet instructions. Build everything up into a tortilla, wrap it up and try and eat without making a mess!