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Tacobab al Pastor

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

Salt and freshly ground black pepper


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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