AL PASTOR RECIPE (TROMPO)
Serves 630 mins prep40 mins cook
Al pastor tacos are a beloved street food in Mexico and are enjoyed for their bold and savory flavors. The combination of the tender, marinated meat and the sweetness from the pineapple creates a harmonious balance of flavors.
0 servings
What you need
Instructions
Bring water to a boil and boil the dried chilies until fragrant, about 7 minutes. Place the boiled chilies, onion, garlic, pineapple chunks, lime juice, achiote paste, cumin, oregano, paprika, salt, and pepper in a blender or food processor. Blend until you have a smooth paste. Add a bit of the water from the boiled chilies to smooth out. Place the thinly sliced pork in a large bowl or a resealable plastic bag. Pour the marinade over the pork and make sure all pieces are well coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight, to let the flavors develop. Take the pork out and bring to room temperature. Cut the pineapple about 2-3 inches from the bottom. Using the bottom half, stab four skewers into the core of that pineapple (cutside up). Make sure they are very intact. Take a smaller piece of pork and thread the pork into the skewers. Continue with smaller pieces and work your way in with bigger pieces. You will be creating a trompo with the pork. At the top of the skewer, add a slice or two of pineapple. Preheat your oven to 350°F. Place the trompo on a roasting rack in a baking sheet. Add the trompo into the oven and bake for 1.5 hours. Turn every 30 minutes, carefully. Feel free to broil for 2 minutes at the end for extra crispiness. Remove and let rest for 10 minutes. Warm the corn tortillas on the grill or in a skillet. Slice the cooked al pastor pork vertically. Assemble your tacos with a few slices of al pastor, pineapple, fresh cilantro, chopped onion, a squeeze of lime juice, and salsa.View original recipe