Spicy-Smoky Mexican Pork Kebabs

Spicy-Smoky Mexican Pork Kebabs
Photo by Scott Phillips

Ingredients

  • Kosher salt and freshly ground black pepper
  • 1 tsp. ground cumin
  • 1 red onion, cut into 1-inch pieces
  • 2 fresh poblano chiles, cored, seeded, and cut into 1-inch squares
  • 2 pork tenderloins (1 to 1-¼ lb. each), trimmed, halved lengthwise, and sliced into 1-½-inch-thick half-rounds
  • ½ cup fresh orange juice
  • ¼ cup vegetable oil
  • + 13 more ingredients
    • 1 tsp. light brown sugar
    • 1 dried hot red chile, stemmed and seeded
    • 1 Tbs. grated lime zest
    • ½ cup diced yellow onion
    • 2 tsp. kosher salt
    • ¼ cup chopped fresh cilantro
    • ¼ cup vegetable oil
    • 16 scallions, root ends trimmed
    • 2 Tbs. fresh lime juice
    • 1 tsp. dried oregano
    • 16 medium radishes, trimmed
    • 1 tsp. minced garlic
    • 1 Tbs. chopped canned chipotle in adobo (I like Herdez brand)

Soak the red chile in very hot water to cover until softened, about 15 minutes. Drain the chile and put it in a blender, along with all the remaining marinade ingredients. Blend until smooth. Set aside 1/2 cup of the marinade for basting. Put the remaining marinade and the pork in a large zip-top...

View full recipe at Fine Cooking

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