Pork Burritos With Pico De Gallo

You won't believe the difference dredging lean pork in seasoned cornstarch makes in these quick pork fajitas. From Southern Living, credited to Janie Baur of Spring, Texas.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 5 -6  boneless pork chops (1/2 inch thick)
• 1⁄2 cup cornstarch
• 1  teaspoon salt
• 1  teaspoon ground cumin
• 1⁄2 teaspoon ground black pepper
• 1⁄4 teaspoon  ground red pepper (cayenne) (optional)
• 1⁄4 cup  vegetable oil
• 1 (4 1/2ounce) can  chopped green chilies, drained
• 16 (6 inch)  flour tortillas

• Toppings

•  sour cream
•  chopped tomato
•  shredded lettuce
•  sliced  jalapeno
•  shredded cheddar cheese
•  guacamole

• Pico de Gallo

• 2  tomatoes, chopped
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped fresh cilantro
• 2  serrano chili peppers, chopped
• 2  tablespoons olive oil
• 1 -2  tablespoon lemon juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Cut pork into 1/4-inch slices.
2. Combine cornstarch, salt, cumin, black and red pepper in a large ziploc bag. Add pork in batches; seal and toss to coat.
3. Brown 1/3 of pork in 1/3 of oil in a large nonstick skillet over medium heat, stirring occasionally. Drain on paper towels and repeat procedure twice.
4. Combine cooked pork and chiles in skillet and cook until thoroughly heated.
5. Heat tortillas according to package directions.
6. Spoon mixture down center of each tortilla; top with desired toppings and roll up, jellyroll fashion.
7. Serve with Pico de Gallo.
8. PICO DE GALLO: Combine all ingredients; chill; Yield: 1 1/3 cup.