When we go to visit HubbyGrouch's parents or when they come to our place, his mother often prepares pernil. Pernil is a Puerto Rican pork roast - in this case with a slightly sweet orange sauce. This time, there were a lot of leftovers, so I decided to make some fajitas and homemade guacamole.
2-3 pounds leftover pernil, shredded or pulled
2 bottles (or more) taco sauce of your choice
12-15 whole wheat tortillas (8" diameter)
2 ripe avocados
1 small onion, cut into eight cubes
1 medium tomato, cut into eight cubes
1 tbsp fresh, chopped cilantro
1/4 cup sour cream
1 tbsp lemon juice
Mix the meat with the taco sauce. Heat the meat slowly while preparing the guacamole. For the guacamole, place the avocado flesh, onion, tomato, and cilantro in a manual food processor. Process until avocado is smooth and onion & tomato are finely chopped. (If you don't have manual food processor, smash avocado with a fork until smooth. Mince onion and tomato.) Stir in sour cream and lemon juice. Season to taste with salt and tabasco. Heat tortillas in batches in the microwave, placing them between two moist paper towels. To assemble the fajitas, spread some sour cream and guacamole on a tortilla, top with some meat. Roll up, folding in the sides.