Trompo Al Pastor Tacos
User Reviews
5
-
Prep Time
45 mins
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Cook Time
5 hrs
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Additional Time
12 hrs
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Servings
6
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Calories
400 kcal
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Course
Main Course
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Cuisine
Mexican
Trompo Al Pastor Tacos
Description
The core of this recipe is the pork marination, where thin slices of pork butt are combined with a smooth marinade created by blending toasted guajillo and ancho or pasilla chilies with achiote paste, pineapple juice, white vinegar, garlic, and spices such as oregano, cumin, black pepper, salt, and cinnamon. This mixture is strained to remove seeds and coarse bits, ensuring an even coating and smooth texture.
The pork is refrigerated overnight to absorb the flavors thoroughly. When ready to cook, the slices are carefully stacked on a trompo, interspersed with pineapple and onion slices, cooking slowly and evenly. The meat gains a red hue from the achiote and a balance of sweet and tangy flavors from the pineapple and vinegar. It is thinly shaved to serve in warm tortillas, garnished with chopped cilantro and diced onion, offering a combination of savory, sweet, and aromatic tastes.
This dish is ideal for casual meals or gatherings, often accompanied by salsas or lime wedges. The marinating step significantly impacts the flavor depth and tenderness, and the slicing thinly allows for easy taco assembly and eating.
Ingredients
- 2-3 Pounds pork butt thinly sliced
- ½ white onion sliced
- 1 pineapple sliced
- 2 ounces achiote paste
- ⅓ Cup pineapple juice
- ⅓ Cup white vinegar
- 3 garlic minced, cloves
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 Tablespoon kosher salt
- ¼ teaspoon cinnamon
- 2-3 dried guajillo peppers
- 2 dried ancho pepper or Pasilla peppers
- 4 lices Bacon optional
- cilantro for serving, chopped
- ½ white onion diced, for serving
- tortillas for serving
Instructions
- Slice your pork butt as thinly as possible and place the pork slices in a large bowl.
- Heat a skillet over medium-high heat and toast the dried chiles until the begin to puff up or smell fragrant then flip and repeat with the other side. Do not let burn.
- Move the toasted chiles to a bowl of hot water and soak for 30 minutes. After 30 minutes carefully remove the chiles from the water and remove the stems and rinse to remove the seeds.
- Place the chiles in a blender or food processor along with the pineapple juice, vinegar, and achiote paste. Blend until smooth and uniform
- Pass the mixture through a coarse strainer to remove any remaining seeds and larger pieces of pepper skin.
- Stir in the pepper, salt, cumin, garlic, oregano, and cinnamon.
- Pour the marinade into the bowl with the pork and mix thoroughly to coat all of the pork. Cover and refrigerate overnight.
- Carefully place the pork slices on the trompo. Include a couple slices of pineapple and a few onion slices throughout as well.
- Heat your grill or smoker to 325-350 degrees. Place the trombo on the grill or smoker over indirect heat. Cook to an internal temperature of 175-185 degrees. Depending on your smoker type you may wish to rotate the trompo about every 30-45 minutes to cook evenly. Cooking time will vary but typically takes 3-5 hours.
- Carefully remove the trompo from the grill and slice the meat off of the trompo. Serve with warm tortillas, cilantro, diced onion, and salsa.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 1374mg | 57% |
| Potassium | 1009mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 22g | 44% |
| Vitamin A | 3504IU | 70% |
| Vitamin C | 79mg | 88% |
| Calcium | 67mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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