Pork Chuleta

Name: 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 (page 164); 1/4 teaspoon ground canela (or pinch of ground cinnamon), page 151; 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

8 ingredients

9 steps

Ingredients

1 1/2 pounds boneless pork loin, cut into 1/2-inch-thick slices
1/2 teaspoon coriander seed, toasted and ground (page 164)
1/4 teaspoon ground canela (or pinch of ground cinnamon), page 151
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

Directions

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.
2

In a large, heavy skillet, heat the oil over medium heat.
3

Add the pork slices and sear on both sides until the meat is barely cooked through, about 6 minutes.
4

Dice the pork into bite-sized pieces and serve immediately.
5

To serve, lay the tortillas side by side, open face and overlapping on a platter.
6

Divide the filling equally between the tortillas and top with avocado and salsa.
7

Grab, fold, and eat right away.
8

Or build your own taco: lay a tortilla, open face, in one hand.
9

Spoon on some filling, top with avocado and salsa, fold, and eat right away.