Unless you have a rotating spit at home, this substitute should satisfy your craving
By JOE YONAN
In Mexico, countless joints specialize in tacos al pastor, their meat carved off a spit like that of the shawarma from which it is derived but with the delectable addition of pineapple (and with tortillas, naturally, instead of pita).
This adaptation for the home cook translates the spit-roasted pork into spicy thin cutlets and combines the traditional garnishes of onion, cilantro, pineapple and lime into a quick salsa.
AT-HOME TACOS AL PASTOR
Combine the vinegar, pineapple juice, paprika, pasilla or ancho, salt and black pepper in a large resealable plastic bag; mix well, then add the meat. Press the air out of the bag and seal; massage the marinade into the meat. Let sit for at least 10 minutes while you make the salsa and warm the tortillas.
Combine the pineapple, cilantro, shallot, jalapeņo and lime juice in a small bowl. Add salt to taste and mix well.
Place a large skillet over medium heat for 2 to 3 minutes, until it is quite hot. Spray the tortillas lightly on both sides with cooking-oil spray and place in the skillet to cook for 30 seconds to 1 minute; then use tongs to turn them over and cook another 30 seconds to 1 minute or until the tortillas are lightly spotted with brown. Transfer to a plate.
Increase the heat to medium-high. Remove the cutlets from the marinade, shaking off any excess, and place in the heated skillet. Cook for 1 to 2 minutes, then turn them over and cook another 1 to 2 minutes, or until browned and just cooked throughout. Turn off the heat and let the cutlets rest for a minute, then place 1 cutlet on each tortilla. Top each with pineapple salsa and serve immediately.
Makes 1 serving that has, with salsa, 395 calories, 27 grams protein, 58 grams carbohydrates, 8 grams fat (2 grams saturated), 53 milligrams cholesterol, 500 milligrams sodium, 5 grams dietary fiber.
Washington Post
2 (3-ounce) pork cutlets, trimmed of excess fat (may substitute boneless center-cut pork chops)
1 tablespoon distilled white vinegar
2 tablespoons fresh pineapple juice
1/2 teaspoon smoked Spanish paprika
1/2 teaspoon crumbled dried pasilla or ancho chile (may substitute crushed red-pepper flakes)
1/2 teaspoon salt, plus more to taste
3 grinds black pepper (about 1/2 teaspoon)
1/2 cup fresh pineapple chunks, diced
1 tablespoon chopped cilantro
1 large shallot, finely chopped (about 1/4 cup)
1/2 medium jalapeņo chile, stemmed, seeded and chopped
Juice of 1/2 medium lime (about 1 tablespoon)
2 (6-inch) corn tortillas
Place each cutlet between 2 pieces of plastic wrap and pound to a thickness of about 1/8 inch.