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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Found a clipping for this recipe in a random drawer. Apparently, one day my husband went to a Mexican restaurant and had a DELICIOUS dish called pastoral tacos. Later, he found this recipe in the Mobile Press-Register and clipped it out, but never made them. I grew up in San Diego, a half hour from Mexico and I never heard or have eaten these... will make them one day. Ingredients:
6 ounces 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 peppers (may substitute crushed red pepper flakes) or 1/2 teaspoon ancho chili pepper (may substitute crushed red pepper flakes) |
1/2 teaspoon salt, plus more |
salt, to taste |
black pepper, 3 grinds (about 1/2 teaspoon) |
1/2 cup fresh pineapple chunk, diced |
1 tablespoon chopped cilantro leaf |
1 large shallot, finely shopped (about 1/4 cup) |
1/2 medium jalapeno pepper, stemmed, seeded and chopped |
1/2 medium lime (about 1 tablespoon juice) |
6 inches tortillas |
Directions:
1. Use 2, 3 oz cutlets. Place each pork cutlet between 2 pieces of plastic wrap and pound to a thickness of about 1/4 inch.
2. combine the vinegar, pineapple juice, smoked spanish paprika, chili pepper, salt and pepper in a large resealable plastic food storage bag.
3. mix well, then add the cutlets.
4. press the air out of the bag and seal.
5. massage the marinade into the meat.
6. let sit for at least 10 minutes while you make the salsa and warm the tortillas.
7. combine the diced pineapple, cilantro, chopped shallot and jalapeno pepper in a small bowl.
8. squeeze the juice of 1/2 lime into the bowl.
9. add salt to taste and mix well.
10. place a large skillet over medium heat for 2 to 3 minutes, until it is quite hot.
11. spray the corn tortillas lightly on both sides with non-stick cooking oil spray and place in the skillet to cook for 30 seconds to 1 minute or until the tortillas are lightly spotted with brown.
12. transfer to plate.
13. increase the heat to medium-high.
14. Remove the cutlets from the marinade, shaking off any excess, and place in the heated skillet.
15. cook for 1 to 2 minutes, or until browned and just cooked throughout.
16. turn off the heat and let the cutlets rest for a minute, then place 1 cutlet on each tortilla.
17. top each with pineapple salsa and serve immediately.
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