Pork and Pineapple Tostadas

Heat vegetable oil in a large saute pan over medium heat. Mince onion and garlic. Add onion to pan and saute for 2-3 minutes until they begin to soften. Add garlic and jalapeno and saute for another two minutes.

Meanwhile, combine cumin, coriander, chili powder, salt and a few cracks of black pepper in a medium bowl. Cut pork loin chops into half inch cubes. Toss pork with seasoning to coat.

Add pork to saute pan with a little more oil if necessary. Saute pork stirring occasionally until cooked through, about 5 minutes.

Peel jicama and cut into half-inch dice. Peel pineapple, remove core and cut into half inch dice as well.

Heat an inch of vegetable oil over medium high heat in a cast iron skillet. Fry corn tortillas one at a time. Remove to paper towels to drain and sprinkle with salt immediately.

Shred romaine.

To assemble, remove pork from heat when cooked through and stir in diced jicama and pineapple. Top each tortilla with pork filling, lettuce, and crumbled queso fresco.

Can be served as an entree or appetizer.