Tacobab al Pastor

Tacobab al Pastor
Tacobab al Pastor
Tacobab al Pastor

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound pork tenderloin, cut into 1/2-inch cubes

  • 1

    tablespoon salt

  • 1

    teaspoon freshly ground black pepper

  • 2

    tablespoons adobo sauce from canned chipotle chiles in adobo

  • 1/4

    cup olive oil

  • 2

    corn tortillas, cut into 1-inch squares

  • Canola oil, for oiling the grill pan

  • 1/2

    red onion, cut into twenty-four 1-inch pieces

  • 1

    cup chopped pineapple (1-inch pieces)

  • Lime wedges, for serving

  • Crema:

  • 1/2

    cup firmly packed fresh parsley

  • 1/2

    cup Mexican crema

  • 1

    tablespoon freshly squeezed lime juice

  • 1/4

    avocado

  • 1/4

    jalapeno, stemmed

  • Salt and freshly ground black pepper

Directions

Special equipment: 12 wooden skewers, soaked in water for 30 minutes Season the pork with salt and pepper on all sides. Transfer to a medium bowl and add the adobo sauce, making sure the pork is completely coated. Let marinate, refrigerated, for 1 hour. Put the olive oil in a medium bowl and dip in the tortilla pieces to coat each lightly. Set aside. Oil a grill pan with some canola oil on a paper towel or cloth and heat the pan over medium-high heat. Meanwhile, thread the skewers, alternating with 4 pieces of pork, 2 pieces of onion, 2 tortilla squares and 2 pieces of pineapple. Grill until the pork is cooked through and the skewer components are lightly charred on all sides, about 5 minutes per side. Serve immediately with lime wedges and Cilantro Crema. Cilantro Crema: Combine the cilantro, Mexican crema, lime juice, avocado and jalapeno in a blender and process until smooth. Add 1 tablespoon water and blend for 10 seconds. Adjust the seasoning to taste with salt and freshly ground black pepper.

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