Pork Kebabs al Pastor

Ingredients for Pork Kebabs al Pastor

• 3 dried chillies de árbol, wiped clean

• 150g chopped fresh pineapple

• 120ml distilled white vinegar

• 2 matskedar vegetabilisk olja

• 2 large garlic cloves, smashed

• 1 teaspoon dried oregano

• 1/2 teaspoons ground cumin

• 450g tomatoes (4 medium), halved

• 1 small white onion (6 to 230g ), quartered

• 3 tablespoons water

• 1/4 cup chopped coriander

• 900g boneless pork shoulder, cut into 1 1/2-inch chunks

• 1 large white onion, cut into 1 1/2-inch pieces

• 725ml (1-inch) chunks fresh pineapple

• 16 (6-inch) corn tortillas

• Equipment: 12 (12-inch) wooden skewers, soaked in water 30 minutes

• Accompaniments: fresh coriander

• lime wedges

• thinly sliced radishes

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

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

Förvärm grillen.

Oil a small baking pan, then add tomatoes and onion. Grill 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. Transfer to blender. Add remaining 2 toasted chillies, water, and 1 teaspoon salt and purée until smooth. Add coriander and 1/2 cup pineapple basting sauce and pulse until coriander is finely chopped.

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

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.

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. Transfer to a platter and keep warm, covered.

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

Remove pork, pineapple, and onion from skewers. Serve wrapped in tortillas with salsa and other accompaniments.

Ansvarsfriskrivning

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