Ingredients
For the spice blend:
2 teaspoons ground cumin (⅓ palm)
2 teaspoons Mexican oregano (⅓ palm)
2 teaspoons paprika (⅓ palm)
For the tacos:
1½ pounds pork tenderloin (or chicken breast or fish such as sustainable cod or snapper)
Salt and pepper
4 tablespoons neutral oil, like peanut or safflower oil
1 large red onion, finely chopped
1 large jalapeño pepper, seeded and chopped
1 large fresh bay leaf
4 cloves garlic, sliced or chopped
About ⅔ to ¾ cup sliced green olives with pimiento
About 3 tablespoons drained capers
2 pounds tomatoes, seeded and finely diced
One handful cilantro leaves, chopped
Juice of 1 lime
12 to 16 small soft corn tortillas, charred or warmed to package directions, to serve
Pickled jalapeño, to serve
Crumbled Cotija, to serve
Directions
Serves: 4
For the spice blend, combine in small dish.
Slice pork tenderloin down center and halve. Thinly slice on bias. (TIP: Firm up in freezer for a few minutes for a thinner slice.) If using boneless chicken, slice on bias across breasts. For fish, cut into planks 1x1x3-inch. Season protein of choice with salt and pepper and half of spice blend.
Heat 2 tablespoons oil, 2 turns of the pan, in a large nonstick skillet over medium-high heat, brown the pork (or chicken or fish) in 2 batches, about 2 minutes on each side and remove to platter, fish will take a little less time to lightly brown all over. Add more oil, 2 turns, and the onions, jalapeño and bay, season with salt and pepper, soften for a couple minutes. Add a splash of water to pick up any meat drippings and remaining spice blend. Add garlic, olives and capers, and stir a minute, add tomatoes and simmer 5 minutes and break down a bit, add protein back to pan and simmer 2 to 3 minutes, add the cilantro and lime and serve from pan with corn tortillas, pickled jalapeño peppers and crumbled Cotija.
