Number of servings :
Type of meal : | Sandwiches | Sandwiches
Special diet :
6 pork shoulder blade steaks (125 g/4 oz each)
0.5 mL (1/8 tsp) each salt, pepper, and ground cumin
30 mL (2 tbsp) lime or lemon juice
30 mL (2 tbsp) olive or canola oil, more as necessary
30 mL (2 tbsp) chopped fresh cilantro or parsley
15 mL (1 tbsp) red wine vinegar
2 cloves garlic, finely chopped
2 large red or yellow onions, sliced into rings
2 sweet red or green peppers, cut into 5 mm (1/4 in) strips
3 zucchini, thinly sliced diagonally
12 four tortillas (25 cm/10
Using a sharp knife, trim all the fat from the pork. Season the meat with the salt, pepper, and cumin.
Make the marinade:
In a small bowl, combine the lime juice, oil, cilantro, vinegar, and garlic until blended. Place the meat in a small dish and pour the marinade over it. Turn the meat so it is thoroughly coated. Cover and marinate in the refrigerator at least 2 hours.
Preheat a charcoal grill or broiler, setting the rack 10 to 12.5 cm (4 to 5 in) from the heat. Remove the meat from the refrigerator and allow to come to room temperature. Spoon the marinade into a small bowl.
Add the pork to the grill or broiler and cook about 7 minutes on each side or until cooked through. Meanwhile, using a small brush, coat the onions, peppers, and zucchini with the marinade.
Transfer the pork to a platter, cover with foil, and keep warm. Place the vegetables on a piece of foil, lay on the grill or broiler, and grill 5 to 6 minutes on each side or until browned and softened, brushing occasionally with any remaining marinade or olive oil.
Thinly slice the pork across the grain. Wrap tortillas in aluminum foil and place on a plate over a pan of simmering water for about 5 minutes. Mound some of the sliced meat and vegetables along the centre of each tortilla and fold the edges over the filling mixture.
Makes 6 servings.
Imported on 2011-01-20 16:41:26 — Original ID:205