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Serve with hot tortillas and ice cold beer.

Tomatillo Pork Fajitas

Pork fajitas with tomatoes and green onions served with a tomatillo sauce.


1/2 pound tomatillos, husked, rinsed and halved

1/2 medium onion, peeled and quartered

3 large garlic cloves, peeled, divided

1 Serrano pepper, cored, seeded and minced

2/3 cup water

1/2 cup tightly packed, fresh cilantro leaves

1 3/4-pound pork tenderloin, trimmed

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/3 cup tomato finely chopped

2 green onions, thinly sliced

1 tablespoon limejuice

1/2 teaspoon coarse salt

4-6 8-inch flour tortillas


In a small saucepan, combine tomatillos, onion, 2 of the garlic cloves, half the Serrano pepper, and water. Heat to boiling over medium-high heat. Reduce heat and simmer until tomatillos are tender, about 5 minutes. Drain, reserving cooking liquid.

In a food processor or blender, combine remaining 1 garlic clove, remaining half Serrano pepper, cilantro, limejuice, and 1/4 teaspoon of the coarse salt. Pulse to coarsely chop. Add reserved tomatillo mixture and 2 tablespoon reserved liquid and pulse to coarsely chop. Transfer to serving bowl, cover, and let stand, at room temperature, up to 1 hour.

Preheat grill to medium-high or broiler. Cut pork into 4 diagonal slices and pound to 1/2-inch thickness. In small bowl, combine cumin, oregano, remaining 1/4 teaspoon coarse salt and pepper. Rub mixture on both sides of pork slices. Grill or broil, about 4 minutes per side until browned and thoroughly cooked. Transfer to plate or cutting board and cover with foil to keep warm. Grill or brown the tortillas, about 30 seconds, until lightly browned.

Slice pork against the grain into 1/2-inch strips and divide among warmed tortillas. Add tomato and green onions to reserved tomatillo mixture. Spoon additional tomatillo mixture on tap and garnish with cilantro leave.