![]() 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.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. 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! Serve with corn tortillas, salsa verde and fresh cilantro.This is a sponsored post in partnership with Mazola® Corn Oil. Sear off in the skillet until caramelized, about 5 minutes. Holding the pastor vertical, shave off shards of pork. Dice onions and pineapple from drip tray and sear in the skillet until caramelized, about 5 minutes. Heat a cast-iron skillet over medium-high heat. Take it off the heat and let rest for at least 1 hour. Place smoker box directly in front of the drip pan, so that some of the heat and smoke from the wood can reach the pastor.Ĭook for 4 hours, rotating a quarter every 45 minutes to 1 hour. Position the pan right on the grill, and the pastor on the elevated grill shelf directly above it. Place onion and pineapple chunks in a small drip tray or roasting pan. ![]() Place the briquettes in a smoker box with apple or cherry wood chips that have soaked in water 30 minutes, and place the box directly on the grate. Using a chimney starter, ignite 3 to 4 charcoal briquettes. Heat a grill for cooking at about 275 degrees F. ![]() Evenly skewer the stack with 8 to 10 metal skewers to make the "pastor". Place the stack of marinated meat in between the reserved slices of pineapple. Reserve 2 whole slices of pineapple and core the remaining 2 slices, then cut them into chunks. Slide marinated meat gently out of quart container. Cover and place in the fridge 8 hours or overnight to marinate. Stuff the container with the slices of marinated pork, arranging them in a stack. Spray a plastic quart container with cooking spray. Take off heat to cool completely, 15 to 20 minutes.Ĭoat all slices of pork with marinade. Whisk until uniform while bringing to a simmer to bloom all the spices and flavors, then simmer, about 5 minutes. Combine adobo, ancho powder, oil, achiote paste, brown sugar, salt, cumin, garlic and 1/4 cup water in a small saucepan.
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