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You've probably heard of (or tasted) Tacos al Pastor. This shortcut version of the classic Mexican recipe from Chef Richard Blais packs plenty of sweet-n-spicy flavor—but is way easier to make.
Instead of marinating pork shoulder for days, then spit-roasting (the traditional way it's made), you just give pork tenderloin chunks a quick marinade, then grill on a skewer for 15 minutes with pineapples and onions.
Pro Tip: If using wooden skewers, be sure to soak them in water for at least 15 minutes
For more "food on a stick" recipes from Richard, check out:
Grilled Potato Rosemary Kebabs
Chicken Tandoori Skewers with Cucumber-Cilantro Greek Yogurt Sauce
Persian Street-Food Inspired Ground Beef Kebabs
Ingredients
- 2 whole pork tenderloins
- 1 tablespoon achiote paste
- 2 teaspoons olive oil, plus more for grilling
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 small pineapple, cut into cubes
- 2 large white onions, cut into cubes
- 12 to 15 corn tortillas
- 1 tablespoon melted butter
- About ½ cup hot sauce, for serving
Yield
Serves: 6
Preparation
Slice pork into ¼- to ½-inch-thick round slices, and put in mixing bowl.
Mix achiote paste with 2 teaspoons olive oil and rub all over pork slices. Season pork with salt and pepper.
Thread onions onto 6 skewers, then divide and thread pork slices onto skewers. Wrap tightly with plastic wrap, then set in refrigerator for at least 1 hour or up to 24 hours.
Preheat a charcoal or gas grill to high. Using tongs, clamp down on paper towel and brush grate with 1 tablespoon olive oil to make it nonstick.
Unwrap pork skewers and thread pineapple chunks onto the ends of the skewers. Grill over high heat until pork is cooked throughout and charred well on all sides, about 15 minutes.
Brush corn tortillas with melted butter and warm on grill.
Serve pork al pastor with corn tortillas and hot sauce.