Tacos de Trompo

Tacos de Trompo are a flavorful twist on the classic Tacos al Pastor. This dish features succulently marinated pork slow-roasted to perfection, resulting in a delightful trompo shape, reminiscent of a popular Mexican toy. These tacos are a beloved street food staple in Mexico, particularly in the Northeast region, where a touch of food colorant gives the meat its signature bright red hue.

Ingredients:

🐖 6-8 lbs of pork shoulder or butt
🍍 1 pineapple
🌶️ 6 guajillo peppers, seedless and stemless
🧅 1/4 of a large onion
🧄 6 garlic cloves
🌿 1 tbsp of Mexican oregano
🍂 1 cinnamon stick
🌰 4 clove spice
🌶️ 3.5 oz of achiote paste
🟥 1 tbsp of red food colorant
🧂 1/2 tsp of kosher salt per pound of meat
🌿 6-8 allspice
🍊 2 large oranges, juiced
🥃 1 cup of white vinegar

Instructions:

1. Preparation of the Marinade:
   • Place the guajillo peppers in hot water for 30 minutes to hydrate them.
   • In a blender, combine the hydrated guajillo peppers, onion, garlic, Mexican oregano, cinnamon stick, clove spice, achiote paste, red food colorant, kosher salt, white pepper, allspice, orange juice, and white vinegar. Blend until smooth.
2. Marinating the Meat:
   • Slice the pork shoulder into pieces that are not too thick or too thin.
   • In a large bowl, coat the pork slices thoroughly with the prepared marinade.
   • Cover the bowl and let the pork marinate in the refrigerator for at least two hours, or preferably overnight for maximum flavor absorption.
3. Assembling the Trompo:
   • Preheat your oven or rotisserie to 350°F (175°C).
   • Peel and cut the pineapple in half. Insert one half onto the rotisserie spit.
   • Carefully stack the marinated pork slices onto the spit, ensuring they form a balanced shape.
   • Once all the meat is stacked, cap the trompo with the other half of the pineapple.
4. Cooking the Trompo:
   • Place the assembled trompo into the preheated oven or rotisserie.
   • Roast for at least 1 hour, depending on desired doneness. The edges should be nicely charred, and the internal temperature should reach at least 145°F (63°C).
   • While roasting, rotate the trompo if your oven has a vertical option, ensuring even cooking.
5. Serving:
   • Shave the cooked portions of the trompo for serving, allowing the remaining meat to continue cooking if needed.
   • Serve the shaved meat in corn tortillas for traditional tacos or in flour tortillas with melted Oaxaca or Chihuahua cheese for "gringas."
   • Top with chopped onions, cilantro, roasted pineapple, your choice of salsa, and a squeeze of lime juice.

Prep Time: About 30 minutes (additional time for marinating)
Total Time: 2-4 hours (including marinating time)
Servings: 10-12 tacos, depending on portion size

Equipment:

• Blender
• Large bowl
• Rotisserie or oven with a spit
• Sharp knife

Cooking Tips:

• For more authentic flavors, marinate the meat overnight.
• Ensure the meat is evenly balanced on the spit for uniform cooking.
• Adjust roasting time according to your preference for charred edges.

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Authentic Tacos de Trompo (Rotisserie-Style Mexican Pork Tacos)