• Fast

Ingredients

1. 1 1/2 tablespoons ancho chile powder
2. 1 teaspoon salt
3. 1/2 teaspoon dried oregano
4. 1/4 teaspoon ground cumin
5. 1/8 teaspoon freshly ground pepper
6. Pinch of cinnamon
7. Pinch of allspice
8. 1 1/2 pounds pork tenderloin, cut into 1/3-inch cubes
9. 1 medium white onion, chopped
10. 2 tablespoons cider vinegar
11. 5 tablespoons minced cilantro
12. 3 tablespoons extra-virgin olive oil
13. 1 cup shredded mozzarella cheese
14. Sixteen warmed 6- or 8-inch flour or corn tortillas, mashed avocado, shredded or leaf lettuce, salsa and lime wedges, for serving

Directions

1. In a large bowl, mix the ancho powder with the salt, oregano, cumin, pepper, cinnamon and allspice. Add the pork, onion, vinegar and 1/4 cup of the cilantro and mix well.
2. Heat the olive oil in a large skillet. Add the pork and stir-fry over moderately high heat until browned outside and just cooked through. Transfer the pork to a colander to drain, then sprinkle with the cheese and the remaining 1 tablespoon of cilantro. Transfer the pork to a serving bowl and serve with the warmed tortillas, mashed avocado, lettuce, salsa and lime wedges.