Pork Chuleta

• 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

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.

pork loin, coriander seed, ground canela, kosher salt, freshly ground black pepper, vegetable oil, corn tortillas, lime juice

Taken from www.epicurious.com/recipes/food/views/pork-chuleta-394002 (may not work)