Al Pastor Tacos

meal traditional recipe

INFO

Full of flavors, next time I’ll try not to forget to take a picture of the trompo coming out of the oven

Details

Ingredients

• 2-3 lb of Pork Butt (shoulder)

• 1 Fresh pineapple

• Corn Tortillas

• Cilantro

• Onion

• Lime

Ingredients Marinade

• 4 garlic cloves
• 1/2 Onion
• 2-3 Dry Ancho Chile (or guajillo)
• 1 can of Chile chipotle in adobo (small or medium can)
• 1 small can of pineapple (most recipe recommend the juice of a can of pineapple and not pineapple juice)
• 2 bay leaves
• 1/4 cup Apple cider vinegar & 1/4 cup of water
• 1 cup of chicken stock
• 1 tbsp of Achiote paste
• 1 Tbsp Salt
• 1 Tsp Cumin
• 1 Tsp Oregano
• Fresh black pepper
• Olive Oil

Method Marinade & Meat Preparation

1. Place the pork butt in the freezer for a couple of hours

2. In a pan, roast the onion, garlic and bay leaves

3. Add to the pan 0.25 cup of water and 0.25 cup of apple vinegar, cover and let simmer for 10 mn then let it cool

4. In a pot, place the ancho chile, cover with water, bring to a boil and simmer for 10 mn, then remove seeds

5. Pour the content of the pan, the deseeded ancho chile into a blender (throw aware the water use for the ancho chile)

6. Add the can of chipotle chile, add the spices, stock to the blender, add the pineapple juice

7. Blend well

8. Slice the pork (0.5 cm)  and pound it

9. Marinade the pork for 8-12 hours in the refrigerator

Method Meat Trompo

1. Pre-heat oven to 275 F

2. Place a large slice of the fresh pineapple (2-3 cm)  (peeled) at the bottom of the trompo

3. Layer the meat on the trompo

4. Place another slice of pineapple on top, using the slice to press down on the meat

5. Place the trompo into a quarter sheet pan (this will ensure your oven stay clear

6. Place the trompo/sheet pan into the oven for 3 hours

7. Optional: for the last 10 minutes use broil

8. Take our, slice & serve

Quick View

Traditional
Serve	3-4
Preparation Time	20 mn + overnight
Cooking Time	3 hours
Temperature
Authors	Pascal Crausaz
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