Hi there, Scott Merrick here and today's video is all about pork fajitas or fajita ins depending on how you say it. I actually quite liked fermentation so the heater fajita when you say tomato, I say tomato whatever it is tastes absolutely brilliant water heaters I use that pronunciation from what's called Tex Mex cuisine. So if you know from the Texas Mexican border kind of area and it usually refers to some like grilled meats with vegetables that are served in like in a in a tortilla wrap with spices and sour cream, guacamole, that kind of thing. But the reason I love it is because I can cook a whole batch of it. Put it in a bottle I base, put on the table, and then when we serve it, what we do, we serve it with some tortilla wraps like this. They're in here.

I got small ones, you get big ones as well. Some sour cream and some Mexican sauce or Mexican style seltzer that you can buy from the supermarket, put it all out on the table, and then everybody can help themselves. And what they do is they take some of the mixture that were making with pork and capsicum and onion today into tortilla at the sour cream, add the seltzer, wrap it up and eat it. So it's a great midweek dish. And the kids absolutely love it, it doesn't take much cooking and it's actually cheap too. So I'm gonna run through the ingredients with you for a while making pork fajitas today, but you can also do the same thing with beef, chicken, or you just use vegetables as well, if you want.

So what I've got here is I've got about 500 grams of this is pork scotch scotch folks got to fill it. It's not feel it. It's bought scotch relic which is a bit different and it's built from the supermarket. And we're going to cut this into strips but I'll show you how to do that later on. We've got here, a red onion, which I've peeled. So what I'll do with that is we'll slice that up.

I've got here to capture kittens. I'm going to use red capsicum. We can also use green capsicum when you're like upstream or whatever you found I got red capsicum here. We've got some chili flakes in here. These are optional, but I like a bit of spice in my opinion. And in here, I've got this is like a Mexican style, Spanish style kind of spices Middle Eastern kind of spices.

This is actually paella seasoning. You can get one Mexican style spices at your supermarket and that gives you a lovely authentic Mexican flavor. So we're going to be using some that salt pepper and some oil. And to serve them in, we're going to sell we cook all that together. And then to serve them. I've got some tortilla wraps here, see what they look like.

Look just like this. This is a small individual one. So what people do is they take the the mixture which is called out of the pan around the bowl, put it into tortilla wrap like that. We're going to heat these up in the microwave and then add some sour cream, add some of the salsa, roll it up and then you know, eat it. So that's, we'll put those to one side because we don't just yet and see if you'd like to come closer I shall show you how we prepare the pork. This is pork scotch scotch village.

You can also use other cuts of pork as well or something Thomas down the supermarket You can also find like pork, it's already cut up. It's called serve right pork. What we do is take our pork and with a sharp knife, just kind of cut it into strips just like this. I'm going to stir fry things. So just like that, you know about three or four millimeters wide. He's got strips like this.

Just like that. I'm Tom side. And so here's our poke all cuts up. And then what we're doing now is check our spices and they're in here Then about say good tablespoon spices into a pour this you can use seasonal salt that works really well. But this has got things like paprika in it and more in their public in it means chili flakes, chili flakes and then maybe put my meat rather good teaspoon in nice and spicy. Just marinate enough pork masters spices like this.

It's just a dry marinate. Now we'll just leave this like that for the flavors to infuse while we get the vegetables ready. So I've got my pork on here on this board. So what I need to do is I need to wash this board and clean it before we cut up our vegetables. So I'll get this all cleaned up and then I'll be back to in a moment. My boards are nice and clean now so we'll move on to preparing the vegetables.

So we'll take the onion first. And this has been peeled, just cut off the top and tail. So all we do is take the top and bottom off. Just cut into slices like this So that's how Runyon's all kinds of slices escaped their leaves into a bowl. Now we're going to prepare our capsicum so red caps can quite a pair it is cut in half just and you've got seeds inside. So what we do is put this knife to one side there is your thumb, put your thumb in the top for the store case, just pop it out.

Then with your fingers just clean out the seeds so you end up with a parka. capsicum looks like this. Again, pop out the stalk with hands. clean out the seeds. They're not spicy. Anything so Okay, so that's our capsicum.

I'll just do this one. And then I'll get back to you and we will slice it up and I'll show you how to do that in a moment. So here are capsicum halves already cleaned out and we're going to cut them into strips like just like this. All we do, just very gently cut them into strips about three or four millimeters wide. Be careful and then put them with the red onions. So that's our red onions and our caps come already prepared and ready for cooking vegetables ready To be cooked and pork has been mega dry marinating in the spices.

We're going to do now we're going to turn on the the heat on the pan and get this this pan nice and hot. Add some oil. Then we're going to fry the pork to it's cooked all the way through will pump it into this bowl and it's called wipe out the pan with very carefully that some paper towel out a bit more oil. Fry the on into the caps come in the pan as well put the pork back in the in the pan itself and then give it all a bit of a stir so it all mixes together. Just the seasoning salt and pepper. And then then cool job is to cert it.

We'll put it back on the ball like right this garnishments and coriander and then we'll serve it Some, some of the Mexican sell sell tomato salsa and sour cream. And with some tortilla wraps. These are called the moment the best way to to warm up just pop them in the microwave for about you know 1520 seconds and then a nice and soft. So when these pans nice and hot, I'll get back to you and then we'll we'll start cooking the floor. pans nice and hot now. So come a bit closer and I show you how to book and apparently can always tell when it's hot, you sort of put your hand over it like this, you can feel the heat coming off, then put your hand on the pan because that's going to burn you so don't do that.

But you can feel the heat. I can feel the heat. I'm coming off this count of three hot now. So I'm going to put in about two tablespoons of oil and then the smoke goes in And pretty much what we do is we just surprise now because of the spices that we put on there, they may burn and score a little bit, but that's okay because that's also quite a tradition of Tex Mex cuisine wherever you've got the slight little bits of spices on there, that's okay. It smells absolutely delicious. can add some salt as well.

And we just cook up for quite a while. If you've got a smaller pan and too much pork, don't cook all the pork together. And because what happens is the the book starts the ball just called the fork in batches. You can start to say it's beautiful, beautiful color on the books. You can see some of these blackened bits on the on the book. That's okay.

Don't worry too much about that. That's we just give it a bit of everything. Just make sure everything if you're not sure everything's cooked through on up. You don't want to overcook it. Just take a piece off, and then just just open up try it. I look inside.

Yeah, it's not painful. It's nice and cool. This is cup now. Do you know what we'll do? Take the talk and put it into them. The power The slide up together with all these juices out of the pan a little bit of paper towel which is very, very carefully wipe it out might get some burnt crusty bits on the bottom which we don't want.

No plate. turn our pan back on again Java nice and hot oil in front of the type of spoon so and then our vegetables. Just going to certify vegetables was enough time. Salt veggies More just Fridays until they're cooked and then we'll add them to the pork that we've cooked before. So we know we rounded up on them all the cookies, then we'll put the pork back in here, mix it all together and then put it back into this bowl or runny and capsicum now been trying for about 10 minutes. And you can see that's not into, like Konami ages.

That's exactly what we want is reinstalled caramelized beautifully. So what we do now is take a look back in So this is our pork the heater mix, pork, the capital come the onions and then back into the serving dishes like that is a poke the heat mix, just going to garnish with a little bit of fresh coriander going to color the green there. It's nice to just save on the table just like this with a bowl of sour cream some Mexican celsa get that in a jar from supermarkets and some tortillas just like this that you've warmed up in the microwave. So that's our water heater recipe for today. All we need to do now is actually try one so take some of the mixture They need a lot into your your rap just like this side a little bit itself so you can also put in some letters as well if you want to put a sour cream in there just like that and then just wrap it up and why?

Oh that's super delicious. Not so good. After delicious, little bit of hate from the chili, beautiful lifestyle Tex Mex flavor flavors in there. Absolutely the lishus and takes about 15 minutes to 50 minutes to 15 to 20 minutes from parent cook. I really concern themselves this will comfortably serve for people, including teenagers, and two teenage boys. So they'll love this.

And up with the mixture if there's anything my favorite, it goes cold, that's fine. You can quickly microwave it and to reheat it. So that's my quick book, the heater recipe for today. I'm going to finish this in a moment. Hope you enjoyed it. Thanks very much for joining me and I'll see you next time.

Bye