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)
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.