Cinco De Mayo is celebrated this weekend on May 5th. It is a celebration of the Mexican army over France at the battle of Puebla in 1862. Now this holiday is a celebration of both Mexican culture and heritage.
I love the Mexican food and all the wonderful flavours that it holds. I am not sure that I have ever made anything Mexican, and have only eating Mexican food in restaurants, except having taco and salsa or guacamole.
This year I thought that I would try to make my own variation of Mexican type food, seeing that we were going to have a Cinco De Mayo party on Foodie Friends Friday Linky Party this weekend.
I was planning on making fajitas but decided that I would just make some porkchops and stir fried vegetables. I did have some left overs so I might just make some fajitas with that. I went to allrecipes.com and adapted my recipe from Fajita Marinade III and Fajita Marinade I and this is what I came up with....
1/4 lime juice
2 tbsp olive oil
4 cloves garlic -crushed
2 tsp maggi liquid seasoning
1 tsp salt
1/2 tsp hot peppers or cayenne pepper (or more if you like it spicy)
1/4 tsp cumin
1/4 tsp fresh rosemary
1/4 tsp fresh thyme
1.5 lbs porkchops
Grind/crush garlic, rosemary and thyme. In bowl mix, lime juice, olive oil, crushed garlic, rosemary, thyme, maggi liquid seasoning, salt, hot pepper/cayenne pepper, cumin. Place porkchops in ziplock bag and add marinate. Marinade in fridge for at least 30 minutes to a couple of hours.
Cook porkchops with a small amount of marinade on hot grill for 7 minutes, flip and cook for another 7 minutes or until internal temperature reaches between 140 degrees to 165 degrees F. I used my George Foreman Grill on 4.
|Cooking on George Foreman Grill|
For the vegetables I used the remain marinade and heated it on the stove, stir frying peppers, onions and mushrooms until they start to turn brown and liquid was completely gone.
We ate the pork chops and vegetables with Spanish Rice. I will be writing up my recipe for the Spanish rice in a day or so. So watch for it.