Ingredients
- Crema:
- 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
- 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
Details
Preparation
Step 1
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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