Red Chili Pork with Pineapple Habanero Salsa, Guacamole and Fresh Corn Tortillas

Hi, folks, this is Ren from Edible Aria, covering for Jenny as she winds up a much-deserved vacation.

Local, pastured pork is pan-seared then braised until tender in a thin paste of red chilies, garlic, Mexican oregano and pineapple juice before being served on top of fresh corn tortillas, silky guacamole and fresh pineapple habanero salsa..

Red Chili Pork with Pineapple Habanero Salsa, Guacamole and Fresh Corn Tortillas

For the Salsa

2/3 cup fresh pineapple, diced, juice reserved
1 orange or red habanero, stemmed, seeded and minced
1 green onion, thinly sliced
1 1/2 teaspoons fresh cilantro
1/2 teaspoon piloncillo (substitute demerara or other coarse, unrefinded sugar)
fine sea salt and freshly-ground black pepper to taste

Combine all ingredients in a nonreactive bowl. Cover and chill thoroughly.

For the Tortillas

1/2 pound fresh smooth-ground corn masa for tortillas
1 cup hot, filtered water
1 teaspoon minced cilantro and/or green onion tops (optional)
pinch of salt
pinch of aluminum-free-baking soda (optional)
lard or bacon fat for the griddle

Combine all ingredients in a bowl. Knead by hand until smooth (neither stiff nor sticky). Cover with a towel and let stand 15 minutes. To prepare, pinch off pieces of dough about the size of an avocado pit.  Roll into a smooth ball, then press between your palms to form a 1/4 inch-thick disk and set on top of a piece of waxed paper and roll out into 1/8 inch-thick tortillas.  Place on a hot comal or griddle that has been very lightly greased with lard or bacon fat and cook for 30 seconds.  Flip and cook another 30 seconds, then flip once more and cook for another 30 seconds (90 seconds in all).  Stack finished tortillas on top of one another and keep warm until ready to use.

For the Guacamole (mild version)

1 large, ripe avocado
1 1/2 teaspoons fresh cilantro, coarsely chopped
1 small clove garlic, minced
1 teaspoon fresh lime juice
sea salt

Thoroughly mash the avocado in a small bowl, then add cilantro, garlic salt and lime juice and continue to mash until smooth.  Refrigerate until ready to use.

For the Chile Sauce

8-10 New Mexico chiles, stemmed and seeded
1 large clove garlic, peeled
1/2 teaspoon cumin seeds, toasted
1/2 teaspoon Mexican oregano
1 teaspoon pineapple juice or raw apple cider vinegar
1/3 cup filtered water
1/4 teaspoon salt

Toast cumin and chiles until fragrant, then transfer to the bowl of a food processor along with oregano, vinegar and salt.  Pulse into a thick paste, then add water in a slow stream until a spoon-able consistency is reached.

For the Pork

Rinse and pat dry pork cutlets.  Season on both sides with salt and pepper, then quickly brown in a tablespoon of lard or bacon fat. Cover with chile sauce, reduce heat and simmer until fork-tender, about 25 minutes.

To Serve

Arrange pork cutlets on top of corn tortillas.  Dress with hot chili sauce, pineapple salsa and guacamole.  Offer diced, rinsed white onions on the side if desired.