Description
Thin-sliced pork in adobo marinade from the Mexican butcher, seared on a hot grill in 3 minutes and chopped for quick weeknight tacos.
Ingredients
- 2 pounds thin sliced pork in adobo sauce (from a Mexican butcher)
- 1/2 lime
- Corn tortillas or tostadas, for serving
Instructions
- Preheat the grill: Set up your grill for direct high heat. On a gas grill, turn all the burners to high and preheat for 10 to 15 minutes, then brush the grate clean.
- Grill the pork: Lay the pork slices on the grill, spreading each piece out flat. Close the lid and cook for 2 minutes, until you can see the pork looking cooked around the edges. Flip, spread out any folds, and cook for 1 minute more.
- Rest: Move the pork to a plate, squeeze the lime over the top, and let rest for 5 minutes.
- Chop and serve: Cut the pork crosswise into ¼ inch strips, and serve with tortillas or tostadas and your favorite taco toppings.
Notes
Equipment: A grill (I use a Weber Summit 650).
Get the grill as hot as you can. The pork cooks so fast that you only have time to sear the first side; the second side just needs to cook through.
Make your own: No Mexican butcher? Cut a 6 to 8 inch piece of pork loin lengthwise into very long slices, as close to 1/4 inch thick as you can. Marinate in adobo marinade for at least an hour, or overnight.
Thin cut pork chops: Marinate thin cut chops from the grocery store in adobo. They're thicker, about 1/2 inch, so grill them for 3 minutes on the first side and 1 minute on the second.
Toppings: Toasted ancho salsa, chopped cilantro, shredded Mexican cheese and lime wedges. Other good choices are shredded lettuce or cabbage, sliced or pickled jalapenos, avocado, diced tomatoes, thin sliced onions, quick red salsa and tomatillo salsa.
Buy corn tortillas from a busy Mexican grocery - they don't keep well, so you want them fresh.
- Prep Time: 15 minutes
- Cook Time: 5 minutes