Pastoral Tacos

By RoketJSquerl

Ingredients

• For the Marinade:
• 3 (2-ounce) pork cutlets
• 1 tablespoon white vinegar
• 2 tablespoons fresh pineapple juice
• 1/4 teaspoon pimentón (smoked Spanish paprika)
• 1/2 teaspoon ancho-chile powder or red pepper flakes
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• For the Pineapple Salsa:
• 1/2 cup fresh pineapple chunks, cut into 1/4-inch cubes
• 1 shallot, diced
• 1 tablespoon chopped cilantro
• 1/2 medium jalapeño chile, seeds and stems removed, diced
• Juice from 1/2 lime (about 1 tablespoon)
• 1 teaspoon extra-virgin olive oil
• Corn tortillas

Details

Adapted from homesicktexan.blogspot.com

Preparation

Step 1

Place each pork cutlet between two pieces of plastic and pound until they’re 1/8 of an inch thick. Place the cutlets in a plastic food-storage bag.

Mix together the vinegar, pineapple juice, pimentón, ancho-chile powder, salt and black pepper. Pour the marinade over the pork, seal the bag and give it a good shake to coat the meat. Let it marinate for 10 minutes to 1 hour unrefrigerated.

While the pork is marinating, for the salsa toss together the pineapple chunks, shallot, cilantro, diced jalapeño and lime juice. Add salt to taste.

To cook the pork, heat up the oil in a large skillet on medium-high heat. Take the cutlets from the marinade, shake off any excess and add to the skillet. Cook for 2 minutes on each side, or until lightly browned and cooked throughout. Turn off the heat, and allow the cutlets to rest for a minute. Add salt to taste.

Warm up the corn tortillas. Place the pork—either left in a cutlet or cut into strips—in a tortilla, and top with the pineapple salsa.