- 2 tbsp salt
- 2 tbsp Paprika
- 2 tbsp Chili Powder
- 2 tbsp Cumin
- 1 tbsp pepper
- 1/2 cup lime juice
- 2 lbs Pork Loin, Sliced into Medallions
- 2 skewers
- 1 onion, sliced in half
- 1 onion, sliced in strings (julienned)
- Red, Green Peppers, sliced in strings (julienned)
- Pineapple Chunks
- Olive Oil
Preheat oven to 300 degrees farenheit
Blend spices into slightly watery paste (using lime juice)
Slice meat into medallions, coat with paste in a bowl.
Refrigerate covered bowl for 30 minutes
Slice vegetables for fajita/veggie mixture into a bowl.
Coat vegetables with salt, peper, olive oil.
Slide meat onto skewers, use onion halves as base and skewers as the “trompo”
(Pierce skewers into onion, straight down, such that the meat is free-standing)
alternately, cook the meet on a wire rack with a pan to catch the drippings
Cook meat on skewers in 300 degree oven for 1.5 hrs
Remove meat, slice, dice, arrange on a baking tray beside coated and spiced vegetables.
Cover meat with a layer of tortillas and aluminum foil
Broil pan underneath broiler ~10-15m until veggies get sweated / roasted.