Not a bad looking plate, and the pork fajitas were great. However, they go upstaged by the burrito that was created when the fajita mix was wrapped up with the rice in a flour tortilla. Pigdog came up with that idea, and we stuffed ourselves once he hit on that combination.
The pork was from another pork sirloin roast that was sliced into “blade steak” thickness, marinated in a mixture of red wine, Worcestershire sauce, cayenne pepper, red chili powder, and a dash of salt for a couple of hours before grilling.
When the pork was just barely done, it was removed from the grill and replaced with a pan of sliced onions and bell peppers with the remainder of the marinade. The pork was sliced into strips, thrown into the pan with the peppers and onions (once they were tender), and joined by some tomato slices. The mix was left on the grill long enough to heat everything thoroughly, then brought in the house and served.
Unfortunately I didn’t take any pictures of the burritos with the Spanish rice. They disappeared too quickly. And the best part is there is enough left over for lunch tomorrow…