Tacobab al Pastor

Total Time:
35 min
20 min
15 min

12 skewers

  • 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
Watch how to make this recipe.
  • 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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