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Tacos al pastor de trompo how to#
Tacos al pastor de trompo full#
Tacos al pastor de trompo free#

Normally each stack would rest on top of each other while marinating and cooking. Pour some of the drippings all over the chopped up meat to keep moist and warm.Ĭover and set aside until ready to assemble your pork tacos.Cut the pork meat in thin stacks or slices if necessary.

Tacos al pastor de trompo full#

The outer layer of meat will inevitably get dark and toasted, but the inside is full of tender pork.

Once ready, slice and chop into small pieces.

Use some of the drippings to baste the pork. The cast iron skillet filled up almost halfway. Please look at the fat drippings in the picture above. You are looking for safe internal temperature of 145☏-150☏.

Let rest for 10 minutes before slicing.

Carefully take the skillet out of the oven.

(4) Instant Pot – Place meat inside the instant pot, cover, close lid, move valve to SEALING, press pressure cook, set timer to 50 minutes, quick release. (3) Slow Cooker – Place meat inside the pot, cover, and set on low for 6 hours. (2) Use skewers and cook them on a gas grill. If it doesn’t feel secure, add another skewer.

Add another big, thick chunk of pineapple on top of the trompo.Ĭheck your trompo.

(1) To fix the meat in place, but (2) it will be added to the tacos later for some sweetness. You don’t want the drippings to spill and burn you. You can also use a baking sheet, but be extra careful when removing from the oven. It’s deep enough to pick up the drippings from the fat, and it can move easily in and out of the oven. The vertical spit that you find at taco stands is called a “trompo.” Here, we are making a homemade version.Ī cast iron skillet works best.

Layer the marinated pork until there is no more pork.

Take a skewer and put it through the center of a thick pineapple slice.

Tacos al pastor de trompo how to#

OUCH! How to Assemble the Al Pastor Trompo: Or worse, you might accidentally touch your eyes. I highly recommend using gloves to marinate the meat.

Marinate the meat for a minimum of 4 hours, although overnight is best.

Cover with plastic wrap and place in the fridge.

Pork shoulder is an exceptionally fatty cut of meat.Įven if you trim some off, there will still be plenty of fat to give flavor to the meat.įor REALLY thin slices of pork shoulder, pound it into thinner slices.

Tacos al pastor de trompo free#

Using a sharp knife, slice into thin pieces.įeel free to trim up any fatty areas.It will last for up to 3 days in the fridge and up to 4 months in the freezer. To make cooking easier, make the sauce ahead of time. To the blender, add all the marinade ingredients.I prefer to cook the chiles in Mazola® Corn Oil as it is a heart-healthy* all-purpose cooking oil that you can feel good about using. Remove from heat and cover for 5 minutes, until the chiles are rehydrated.īe careful not to burn the chile, or they will become bitter, and you’ll need to start all over again. Pour some Mazola® Corn Oil into a skillet.Salt, Black Pepper, Cinnamon, Cumin – All of these herbs add richness and earthiness.ĭiced onion and fresh cilantro How to Make the Marinade: Mexican Oregano is citrusy, herby, and makes the perfect addition to the marinade. Onion and Garlic – Fresh is best, but you can substitute for 1 tbsp garlic powder and 1 tbsp onion powder.

Pineapple Juice, or substitute with orange juiceįresh Pineapple – The thick cuts of the fruit will help stabilize the trompo. Guajillo Chiles – If you can’t find them as dried chiles, look for ground guajillo. Look for it in the Hispanic aisle, or order online.Īpple Cider Vinegar, or substitute for white distilled vinegar. For a leaner cut, try pork loin.Īchiote Bar – This is an absolute MUST ingredient. Pork – Either boneless pork shoulder or pork butt work best. Mazola® Corn Oil – You’ll need this to toast the chiles and also in the marinade. Using a large knife, sometimes a machete, the meat is sliced off to make these insanely good tacos. Using their same cooking process, this deliciousness was born.Īt taco stands, you’ll see vertical spits of meat cooking with a large pineapple on top. This classic Mexican recipe came from Lebanese immigrants. Tacos Al Pastor are some of the tastiest tacos you’ll EVER eat! This is a sponsored post in partnership with Mazola® Corn Oil.