1 1/2 pounds pork cutlets (about 1/4-inch thick)
1/4 cup corn oil
1 teaspoon grated lime peel
1/4 cup lime juice
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 large onions, sliced 1/4-inch thick (about 2 cup)
Cut pork cutlets in half. Pound between wax paper to 1/8-inch thickness.
In shallow baking dish, stir corn oil, lime peel and juice, garlic, cumin, oregano and pepper until blended. Add pork and onion slices; turn to coat. Cover; refrigerate several hours or overnight.
Remove pork and onions from marinade.
Grill or broil 4-inches from heat, 6 to 8 minutes or until tender and lightly browned.
Yield: 8 servings
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Southwestern Recipes Index