Pork Chuleta

 

Ingredients

· 1 1/2 pounds boneless pork loin, cut into 1/2-inch-thick slices

· 1/2 teaspoon coriander seed, toasted and ground

· 1/4 teaspoon ground canela (or pinch of ground cinnamon)

· 2 teaspoons kosher salt

· 1/2 teaspoon freshly ground black pepper

· 2 tablespoons vegetable oil

· 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving

· Garnish: Avocado slices dressed with a squeeze of fresh lime juice

 

Steps

1) In a large bowl, place the pork slices and sprinkle with the coriander, canela, salt, and pepper, being sure to coat the pork evenly. In a large, heavy skillet, heat the oil over medium heat. Add the pork slices and sear on both sides until the meat is barely cooked through, about 6 minutes. Dice the pork into bite-sized pieces and serve immediately.

2) To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with avocado and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with avocado and salsa, fold, and eat right away.

 

From: Tacos: 75 Authentic and Inspired Recipes

By: Mark Miller