Blue Corn Pork Fajitas

2 pork tenderloins, cut into 1-inch disks
12 corn tortillas

Spice mix:
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp dried thyme leaves

1 green pepper, sliced into rings
1 onion, sliced into rings
2 cups red chili enchilada sauce
Palmful fresh cilantro leaves
1 cup grated cheddar cheese
1 cup guacamole, optional

Flatten the pork disks with the palm of your hand, or using a mallet. The meat should be pressed to about 1/2 inch thickness. Mix together the spice mix ingredients in a small bowl. Lay cutlets out on a clean surface and sprinkle half the spice mix onto meat. Press into meat and flip to other side. Sprinkle on the remaining mix. This can be done well ahead of time (actually preferable).

Heat a ribbed non-stick grill pan to high and spray with a bit of canola oil. Toss on the onions and peppers and brown the rings well. Cook them just until they begin to soften, and blacken in spots, about 5 minutes.

Set onions and peppers aside in a microwaveable dish.

Reheat grill pan and oil lightly. Working in batches if necessary, grill the pork cutlets. Allow the meat to sit undisturbed on the grill pan for a few minutes to form nice brown grill marks - do not stir or move the meat too much. After 2-3 minutes, flip the meat and cook the other side.

Grill until the pork is just cooked through, about 3-5 more minutes on the second side.

Meanwhile, heat one or two small skillets to high (do not use non-stick as the heat is too high). Toast the corn tortillas for about 30 seconds on each side, just to warm them, and slightly brown in spots.

Remove to a clean folded kitchen towel or a tortilla warmer to keep warm.

Zap the onions and peppers for 30 seconds in the microwave. Then warm the chili sauce in the microwave and spoon some over the meat. Return the onions and peppers to the pan on top of the meat.

Serve the Fajitas at table side immediately (be prepared for this - immediately serving Fajitas sizzling hot is key). Set the meat and veggies alongside the tortillas. Offer cilantro, grated cheese, sour cream, guacamole and remaining chili sauce to assemble Fajitas at the table.

Serves 6.

Cook's Note: if you do not have chili sauce prepared, you can use canned sauce, or you can also use your favorite salsa.

Timing is critical for this dish, as cold Fajitas are really a bummer. So the recommendation is to read through the steps in the recipe in advance, and plan your steps (and the activities of your diners!) so as to present the Fajitas at a table ready to eat! Get your fellow diners to help set all the garnished at the table - tell them it is well worth their while.

Often, meat for fajitas is sliced.  Here I form disks because the pork tenderloin in so tender.  Slice it ip after cooking if you like.