Pork Fajitas with Chipotle on the Grill

My husband’s sister is in town and I had promised to “wow” her with a great meal.  Linda loves a good meal but does not want something too spicy.  This meal is just the answer.  Lots of flavor and just a bit of heat.  Easy to make and delights the taste buds!


I used pork with beef prices being what they are…$$$.  I bought an entire pork loin.  I removed the excess fat and silver skin.  Sliced the end piece thinly (1/4-1/2 inch thick) till I had about 10-15 pieces.  Then I sliced full inch thick chops for another meal and kept the last 7 inch section for a roast for yet a third meal.  Wrap and freeze the big chops and roast till needed.  Now time for the marinade.


Tabasco’s chipotle sauce with lots of sauteed garlic combined with citrus and spices makes one of the best marinades I have ever used.  In combination with thin slices of meat, you get quick penetration within a few hours.  The meat is tender and flavorful.  Add slowly sauteed peppers and onions and bit of grated Manchego cheese.  Top it off with a Mexican gramilata (cilantro, olive oil, lime juice and salt) and wrap it all in a warm soft tortilla.  Your mouth will be in heaven.


She loved it and so did everyone else.

You’ll need:

for the marinade…

1 medium head of fresh garlic, peeled and minced

1/4 cup chipotle Tabasco sauce

1/2 cup olive oil

1/2 tbs ground cumin

1/2 tbs ground coriander

1/2 tsp salt

1/4 cup lime juice

1/2 cup orange juice

Saute the garlic in the olive oil over medium low heat for about 5 minutes.  Add spices and salt.  Gently stir in juices and heat for one minutes more.  Allow to cool.  Pour into ziplock bag and add:

1 to 1 1/2 lbs of thin sliced pork loin

Remove excess air and close.  Agitate contents until marinade is evenly distributed over the pork and contents forms a uniform thickness.  Refrigerate for 4 hours, inverting bag at least once if possible.


1 cup grated Manchego cheese

1 large onion, sliced thinly pole to pole

1 cup peppers (sweet and mildly spicy works well) sliced

For the gramilata, toss together:

1 cup of fresh cilantro, medium chop

1 tbs olive oil

1 tbs lime juice

pinch of salt


Remove the meat from the frig and allow it to warm up while you cook the onions and peppers.

Place your griddle or grill basket on the grill and heat for at least 10 minutes on medium high heat to get it hot.  Add a small amount a grape seed oil (for griddle).  Sprinkle the onions and peppers  in an even layer, give them a light stir and close the grill.  Allow to saute for 2-4 minutes then open and give them a stir.  Close the grill again and repeat this process until veggies are softened and lightly browned…about 10 minutes.  Do not rush this with a high flame.

Remove the veg to a bowl and set aside.

Drain marinade from pork and discard.  Place the pork slices in a single layer either on the griddle or directly on the grill and cook each side for 2-3 minutes per side (2 on grill, 3 on griddle).  Remove from heat and let rest for 5 minutes before slicing.  Cut across the grain and serve in warmed flour tortillas with sauteed peppers/onions, Manchego cheese, gramilata and sliced tomatoes.  Enjoy!




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