Careme

Instructions

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1. 1.

   Slice 12 oz pork loin across the grain into 1/2-inch strips. Season it with:

   • 7/8 teaspoon Morton kosher salt
   • 1 teaspoon ground cumin
   • 1 teaspoon dried oregano
   • 1/2 teaspoon smoked paprika

   Set aside for at least 10 minutes while you prepare the vegetables.

2. 2.

   Thinly shred 8 oz green cabbage. Toss with 1/2 teaspoon Morton kosher salt and the juice of 1/2 lime; set aside to soften slightly.

3. 3.

   Husk and halve 8 oz tomatillos. Stem and halve 1 medium poblano pepper, removing the seeds, then peel and cut 4 oz yellow onion into wedges.

4. 4.

   Heat 1 teaspoon neutral oil in a large skillet over medium-high heat. Char the prepared tomatillos, poblano and onion for 8–10 minutes, turning occasionally, until softened and browned in spots. Transfer to a cutting board, roughly chop, then stir in 3/4 teaspoon Morton kosher salt and the juice of the other 1/2 lime to make the salsa.

5. 5.

   Add 2 teaspoons neutral oil to the skillet. Cook the seasoned pork in a single layer, turning once, for 5–7 minutes until browned and it reaches 145°F. Transfer to a plate and rest for 3 minutes.

6. 6.

   While the pork rests, warm 6 small corn tortillas in the dry skillet for about 1 minute per side.

7. 7.

   Fill the warm tortillas with the rested pork, cabbage and charred tomatillo salsa. Serve immediately.

Want more detail? See the temperature guide.