INGREDIENTS:

• 1 pork butt, deboned

Tequila Sunrise Marinade

• 1 tsp orange zest
• 1 tsp lime zest
• 1 tsp lemon zest
• 1 1/4 cup El Bandido Yankee Tequila 
• 1 1/4 cup orange juice
• 1/4 cup grenadine
• 1/8 cup maraschino cherry juice
• 1 jalapeno, diced
• 2 tsp sugar
• 1/8 cup Blues Hog Pork Marinade Mix

Fajita Pork Seasoning

• 1/2 tsp lime zest
• 1/2 tsp lemon zest
• 1/4 cup fajita seasoning

Tortillas

• 2 cups instant corn masa flour
• 1 1/4 cup water

Fajita Topping

• 3 cloves garlic, minced
• 1 shallot, finely chopped
• 1 small red bell pepper, sliced
• 1 small yellow bell pepper, sliced
• 1 jalapeno, seeded and sliced
• 1/8 cup cilantro, chopped
• 3 green onions, chopped down to the white

INSTRUCTIONS:

1. Remove the bone from pork butt. Prior to cook.
2. In a large bowl, whisk together the tequila, orange juice, grenadine, cherry juice, and Blues Hog Pork Marinade Mix. 
3. Add in the diced jalapeno and the zest of an orange, lime, and lemon, about 1-2 teaspoon each. Using an immersion blender or countertop blender, lightly blend up the mixture. 
4. Strain mixture to remove the solids and set aside.
5. With a large knife, cut your pork butt in half. Start slicing up the pork into 1/4 inch thin slices, placing them in the bowl of marinade.
6. Let pork marinade in a the refrigerator for 30 minute to an hour, or overnight. 
7. While pork is marinating, mix corn masa flour and water, according to the instructions on the package. 
8. When dough is combined into a soft dough, divide and roll dough into 1 oz balls. Should make close to 20 tortillas.
9. Using a tortilla press, lined with plastic wrap, place a ball of dough at the center and flatten. Look for about a 5 in diameter.
10. In a large skillet or over a flat-top grill, cook tortillas for 30 seconds on each side, flipping 3-4 times. Set aside for later assembly.
11. In the skillet or on the grill, heat up oil. Season both sides of each slice with the fajita seasoning and lay down pork for a quick sear. Cook for 3-4 minutes on each side.
12. Remove from heat and cut into smaller strips.
13. Return to heat and toss in more seasoning. Set aside when fully cooked.
14. Using more oil if needed, add vegetables (garlic, shallot, bell pepper, jalapeno to the skillet and toss in fajita seasoning.
15. Toss over heat until vegetables are limp and onions are transparent.
16. Remove from heat and begin assembling tacos with both the meat fajita mix.

Recipe in collaboration with El Bandido Yankee.

elbandidoyankee.com