Pork Kebabs al Pastor

Name: Pork Kebabs al Pastor
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 6
Cuisine: Global
Ingredients: 3 dried chiles de árbol, wiped clean; 907 grams boneless pork shoulder, cut into 1 1/2-inch chunks; 59 milliliters chopped cilantro; 16 6-inchs (6-inch) corn tortillas; 2 larges garlic cloves, smashed; 1 teaspoons ground cumin; 1 teaspoon dried oregano; 237 milliliters chopped fresh pineapple; 710 milliliters (1-inch) chunks fresh pineapple; 454 grams tomatoes (4 medium), halved; 2 Tbsps vegetable oil; 3 Tbsps water; 118 milliliters distilled white vinegar; 1 large white onion, cut into 1 1/2-inch pieces

Pork Kebabs al Pastor might be just the main course you are searching for. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains approximately 41g of protein, 12g of fat, and a total of 596 calories. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 25 hours. A mixture of ground cumin, pork shoulder, cilantro, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the pineapple chunks you could follow this main course with the Homemade Berry Granola Parfaits as a dessert.

Instructions

Heat a dry small heavy skillet over medium heat until hot, then toast chiles, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds. Stem chiles.

Ingredients you will need

Chili Pepper

Toast

Equipment you will use

Frying Pan

Tongs

Purée 1 chile (reserve remainder for salsa) in a blender with pineapple, vinegar, oil, garlic, oregano, cumin, and 1 3/4 tsp salt, then transfer to a bowl.

Ingredients you will need

Pineapple

Oregano

Vinegar

Garlic

Chili Pepper

Cumin

Salsa

Salt

Cooking Oil

Equipment you will use

Blender

Bowl

Preheat broiler.

Equipment you will use

Broiler

Oil a small baking pan, then add tomatoes and onion. Broil 4 to 6 inches from heat, turning occasionally, until tomatoes are wilted, skins are blistered, and onions begin to soften and are charred in spots, 16 to 18 minutes.

Ingredients you will need

Tomato

Onion

Cooking Oil

Equipment you will use

Baking Pan

Transfer to blender.

Equipment you will use

Blender

Add remaining 2 toasted chiles, water, and 1 tsp salt and purée until smooth.

Ingredients you will need

Chili Pepper

Water

Salt

Add cilantro and 1/2 cup pineapple basting sauce and pulse until cilantro is finely chopped.

Ingredients you will need

Pineapple

Cilantro

Sauce

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Equipment you will use

Grill

Toss pork with half of remaining pineapple basting sauce, then thread pork, onion, and pineapple onto skewers, leaving small spaces between pieces. Put on a tray. Wrap tortillas in 2 separate foil packages.

Ingredients you will need

Pineapple

Wrap

Onion

Sauce

Pork

Equipment you will use

Skewers

Aluminum Foil

Oil grill rack, then grill skewers, covered only if using a gas grill, turning and basting frequently with remaining sauce (do not baste during last 3 minutes), until pork is cooked through, 8 to 10 minutes.

Ingredients you will need

Sauce

Pork

Cooking Oil

Equipment you will use

Skewers

Grill

Transfer to a platter and keep warm, covered.

Heat tortillas (in foil) on grill, turning once, until warmed through, about 3 minutes total.

Ingredients you will need

Tortilla

Equipment you will use