This recipe is a great one for a group of people to get stuck in and build their own fajitas and one that we use with our outside catering too. If making it for children, I would half the amount of chilli flakes though. 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 really. The filling involves crunchy capsicums, mature Cheddar, sour cream and fresh coriander.
2 mugfuls of cooked pork, shredded
2 tablespoons chilli flakes
2 tablespoons ground cumin
2 tablespoons dried oregano
1 clove crushed garlic
1 teaspoon salt
1 large handful baby plum tomatoes
1 small handful fresh basil leaves
1/4 fresh chilli, finely diced
few drops lemon juice
1 pinch salt
2 tablespoons extra virgin olive oil
8 tortilla wraps
sour cream to serve
1 large handful grated mature Cheddar cheese
1 yellow capsicum, finely sliced
1 red capsicum, finely sliced
fresh coriander to serve
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Directions Preparation:10min › Cook:5min › Extra time:1hour › Ready in:1hour15min
Pork Marinade: Mix the chilli flakes, cumin, oregano, crushed garlic and salt together and toss the shredded pork in it to coat. Set aside for 1 hour.
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.
Salsa: Quarter the tomatoes and remove the seeds. Chop small and place in a bowl. Layer the basil leaves one on top of each other, roll the up and slice so you are left with ribbons of basil, add these to the tomatoes along with the chilli, lemon juice, salt and oil, and stir. Season to taste.
To Serve: The tortillas can either be steamed or popped into the microwave. Just follow packet instructions.
Build everything up into a tortilla, adding soured cream, Cheddar cheese, capsicum and fresh coriander to serve. Wrap it up and try and eat without making a mess.