Tacos al Pastor
- 2 (3 ounce) pork cutlets, trimmed of excess fat (may substitute
boneless center-cut pork chops)
- 1 tablespoon distilled white vinegar
- 2 tablespoons
fresh pineapple juice
- 1/2 teaspoon smoked Spanish paprika
- 1/2 teaspoon crumbled
dried pasilla or ancho chile pepper (may substitute crushed
red pepper flakes)
- 1/2 teaspoon salt, plus more to taste
- 3 grinds black pepper
(about 1/2 teaspoon)
- 1/2 cup fresh pineapple chunks, diced
- 1 tablespoon chopped
- 1 large shallot, finely chopped (about 1/4 cup)
- 1/2 medium
jalapeno pepper, stemmed, seeded and chopped
- 1/2 medium lime (about 1 tablespoon
- 2 (6-inch) corn tortillas
- Place each pork cutlet between 2 pieces of plastic wrap and pound to a thickness
of about 1/8 inch.
- Combine the vinegar, pineapple juice, smoked Spanish paprika, chile pepper,
salt and pepper in a large resealable plastic food storage bag; mix well, then
add the cutlets. Press the air out of the bag and seal; massage the marinade
into the meat. Let sit for at least 10 minutes while you make the salsa and
warm the tortillas.
- Combine the diced pineapple, cilantro, chopped shallot and jalapeño pepper
in a small bowl.
- Squeeze the juice of 1/2 lime into the bowl.
- Add salt to taste and mix well.
- Place a large skillet over medium heat for 2 to 3 minutes, until it is quite
- Spray the corn tortillas lightly on both sides with nonstick cooking oil
spray and place in the skillet to cook for 30 seconds to 1 minute; then use
tongs to turn them over and cook for 30 seconds to 1 minute or until the tortillas
are lightly spotted with brown. Transfer to a plate.
- Increase the heat to medium-high.
- Remove the cutlets from the marinade, shaking off any excess, and place
in the heated skillet. Cook for 1 to 2 minutes, then turn them over and cook
for 1 to 2 minutes, or until browned and just cooked throughout.
- Turn off the heat and let the cutlets rest for a minute, then place 1 cutlet
on each tortilla.
- Top each with pineapple salsa and serve immediately.
Nutrition (per serving, with salsa): 395 calories, 27 grams protein, 58 grams
carbohydrates, 8 grams fat, 2 grams saturated fat, 53 milligrams cholesterol, 500
milligrams sodium, 5 grams dietary fiber