Pulled Pork Fajitas with Homemade Tortillas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 235.6
  • Total Fat: 5.8 g
  • Cholesterol: 44.8 mg
  • Sodium: 32.5 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 20.5 g

View full nutritional breakdown of Pulled Pork Fajitas with Homemade Tortillas calories by ingredient
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use only masa harina that is only corn and calcium hydroxide (lime) for tortilla making use only masa harina that is only corn and calcium hydroxide (lime) for tortilla making
Number of Servings: 8


    For Tortillas:
    2 cups masa harina
    1.5 cups water

    For Fajita filling:
    1 pound pork loin roast
    1 cup sweet red peppers, sliced
    .5 cups thinly sliced onions
    6 large mushrooms, slivered
    spices to taste (chili powder, garlic, cumin, coriander, etc.)


Top with homemade salsa and enjoy with beans and coleslaw.

You can also use an oven-safe stoneware dish, to cut down time.


For Tortillas:
In a large bowl, mix masa and water and let sit for 5 minutes or so. Begin working the masa with your hands to make the dough. Work the dough for several minutes. Press the dough with your fingers and the palms of your hands as if you were kneading bread dough. If at any point through the tortilla making process the dough seems too dry or too wet, add a little more water or masa to the dough. Take a piece of the masa dough and shape it into a ball the size of a plum, or slightly large golf ball. Make 16 balls from the dough. Press the dough balls between two sheets of wax paper until 6-8 inches in diameter (or use a tortilla press). To cook, place the tortilla on the hot pan for 30 seconds to a minute on each side. The tortilla should be lightly toasted and little air pockets forming.

For Filling:
In a slow cooker, place veg evenly spread in dish. Rub meat with spice and place on top of veg. Cook until done (4-8 hours). Shred the meat and place 1/16th of recipe on each tortilla.

Serving Size: makes 8 servings of 2 fajitas

Number of Servings: 8

Recipe submitted by SparkPeople user MALACHAINN1.

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