Spicy-Smoky Mexican Pork Kebabs

Spicy-Smoky Mexican Pork Kebabs
Photo by Scott Phillips

Ingredients

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