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pork loin coriander seed ground canela kosher salt freshly ground black pepper vegetable oil corn tortillas lime juice
Viewed: 37 - Published at: a year agoIngredients
- 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
Method
- In a large bowl, place the pork slices and sprinkle with the coriander, canela, salt, and pepper, being sure to coat the pork evenly.
- In a large, heavy skillet, heat the oil over medium heat.
- Add the pork slices and sear on both sides until the meat is barely cooked through, about 6 minutes.
- Dice the pork into bite-sized pieces and serve immediately.
- To serve, lay the tortillas side by side, open face and overlapping on a platter.
- Divide the filling equally between the tortillas and top with avocado and salsa.
- Grab, fold, and eat right away.
- Or build your own taco: lay a tortilla, open face, in one hand.
- Spoon on some filling, top with avocado and salsa, fold, and eat right away.
