Ingredients:
3 (2-ounce) pork cutlets
1 tablespoon white vinegar
2 tablespoons fresh pineapple juice
1/4 teaspoon pimentón (smoked Spanish paprika)
1/2 teaspoon Dave’s Ancho Powder 
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 cup fresh pineapple chunks, cut into 1/4-inch cubes

1 shallot, diced
1 tablespoon chopped cilantro
1/2 cup Texas Sweet & Hot Jalapeños, diced
Juice from 1/2 lime (about 1 tablespoon)
1 teaspoon Extravagonzo Roasted Garlic Culinary Oil
Corn tortillas

Method:
Place each pork cutlet between two pieces of plastic and pound until they’re 1/8 of an inch thick. Place the cutlets in a plastic food-storage bag.

Mix together the vinegar, pineapple juice, paprika, Dave’s Ancho Powder , salt and black pepper. Pour the marinade over the pork, seal the bag and give it a good shake to coat the meat. Let it marinate for 10 minutes to 1 hour unrefrigerated.

While the pork is marinating, for the salsa toss together the pineapple chunks, shallot, cilantro, diced Texas Sweet & Hot Jalapeños and lime juice. Add salt to taste.

To cook the pork, heat up the Extravagonzo Roasted Garlic Culinary Oil in a large skillet on medium-high heat. Take the cutlets from the marinade, shake off any excess and add to the skillet. Cook for 2 minutes on each side, or until lightly browned and cooked throughout. Turn off the heat, and allow the cutlets to rest for a minute. Add salt to taste.

Warm up the corn tortillas. Place the pork—either left in a cutlet or cut into strips—in a tortilla, and top with the pineapple salsa.

Yield: 1 or 2 servings