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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 4 |
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Ingredients:
2 chilies, dried and chopped |
1 teaspoon sweet paprika |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 teaspoon black pepper |
1 teaspoon garlic powder |
1 teaspoon dried parsley |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1 lb pork tenderloin, sliced 1/4 inch thick and pounded thin |
2 tablespoons olive oil |
1 lemon, juiced |
4 flour tortillas |
1 avocado, peeled and sliced |
Directions:
1. Combine the first nine spices in a small bowl and mix well.
2. Slice the pork cutlets into 1 inch-wide strips. Sprinkle the spice mix over the strips, mix well, and refrigerate for at least 2 hours. Shake off any excess spice mixture and thread the meat onto skewers. Brush with a mixture of the olive oil and lemon juice.
3. Preheat the grill on high heat.
4. Cook the meat for 2 minutes on each side. Grill the tortillas for 30 seconds on each side. Remove the meat from the skewers and place on the tortillas with a few slices of avocado. Roll up the tortillas and serve.
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