Pork Chuleta

Name: Pork Chuleta
Yield: makes 8 tacos
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

January 26, 2012

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.

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