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Recipe courtesy of Marcela Valladolid

Tacobab al Pastor

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  • Level: Easy
  • Total: 35 min (includes marinating time)
  • Active: 35 min
  • Yield: 12 skewers
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Ingredients

Cilantro Crema:

Directions

Special equipment:
12 wooden skewers, soaked in water for 30 minutes
  1. 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.
  2. Put the olive oil in a medium bowl and dip in the tortilla pieces to coat each lightly. Set aside.
  3. Oil a grill pan with some canola oil on a paper towel or cloth and heat the pan over medium-high heat.
  4. 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:

  1. 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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