Pork Chuleta
This is a very simple country-style recipe, kind of like the old family standby of fried pork chops, and is quite tasty if prepared correctly. It is important not to overcook the pork or it will be dry and chewy. In Mexico, pork shoulder chops or other secondary cuts are traditional, but I’ve used pork loin here to make preparation as easy as possible. Leave any fat on the loin to help keep it moist. If your loin is very lean (and modern pork tends to be very lean), letting it sit in a brine made of 8 cups water, 2 tablespoons kosher salt, 1/2 cup plus 2 tablespoons sugar, and 1 head garlic, halved, for 2 hours will make the pork juicier and give it a nice aroma.
Recipe information
Yield
makes 8 tacos
Ingredients
Preparation
Step 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. 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.
Step 2
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.
