Pork Chuleta

Ingredients

• 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

Instructions

1. In a large bowl, place the pork slices and sprinkle with the coriander, canela, salt, and pepper, being sure to coat the pork evenly.
2. In a large, heavy skillet, heat the oil over medium heat.
3. Add the pork slices and sear on both sides until the meat is barely cooked through, about 6 minutes.
4. Dice the pork into bite-sized pieces and serve immediately.
5. To serve, lay the tortillas side by side, open face and overlapping on a platter.
6. Divide the filling equally between the tortillas and top with avocado and salsa.
7. Grab, fold, and eat right away.
8. Or build your own taco: lay a tortilla, open face, in one hand.
9. Spoon on some filling, top with avocado and salsa, fold, and eat right away.