Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
September 29 2022
Tacobab al Pastor
Image From foodnetwork.com
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
Cilantro Crema, recipe follows, for serving
Cilantro Crema:
1/2 cup firmly packed fresh cilantro
1/2 cup Mexican crema
1 tablespoon freshly squeezed lime juice
1/4 avocado
1/4 jalapeno, stemmed
Salt and freshly ground black pepper
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.