Pastoral Tacos

Directions

1. 1
   Place each pork cutlet between two pieces of plastic wrap and pound to a thickness of about 1/8 inch.
2. 2
   (If you are using a boneless center-cut pork chop, first steady it flat on the cutting board with one hand and then, with the knife parallel to the cutting board, slice it into thirds horizontally.
3. 3
   Then place each third between two pieces of plastic wrap and pound to 1/8 inch thick.)
4. 4
   Combine the vinegar, pineapple juice, pimenton, chile, salt, and pepper in a large resealable plastic food storage bag; mix well, then add the cutlets.
5. 5
   Press the air out of the bag and seal; massage the marinade into the meat.
6. 6
   Let sit for at least 10 minutes or up to an hour, while you make the salsa and warm the tortillas.
7. 7
   Combine the pineapple, cilantro, shallot, and jalapeno in a small bowl.
8. 8
   Squeeze the lime juice into the bowl.
9. 9
   Add salt to taste and mix well.
10. 10
    Warm the tortillas (see page 84) and wrap them in aluminum foil to keep warm.
11. 11
    Pour the oil into a large skillet set over medium-high heat.
12. 12
    When it starts to shimmer, remove the cutlets from the marinade, shake off any excess, and place in the skillet.
13. 13
    Sprinkle lightly with a little more salt, then cook until lightly browned on one side, 1 to 2 minutes.
14. 14
    Turn them over, sprinkle lightly with salt, and cook until browned on the other side and just cooked throughout, another 1 to 2 minutes.
15. 15
    Turn off the heat and let the cutlets rest for a minute.
16. 16
    Lay the tortillas out on a plate.
17. 17
    Place one cutlet on each tortilla.
18. 18
    Top each with pineapple salsa, and eat.