Trompitos with Pineapple Habanero Salsa

Discover a flavorful twist on traditional tacos with these Trompitos served with a zesty Pineapple Habanero Salsa. This recipe combines tender marinated pork, grilled to perfection with fresh pineapple, all wrapped up in warm corn tortillas for a mouthwatering experience. Perfect for a weekend dinner or to impress at your next gathering!

Ingredients:

🐖 1.5 lb of pork shoulder (thin sliced and small pieces)
🧂 2 tsp of salt
🌶️ 2 tsp of white pepper
🌿 1 pack of Goya seasoning, culantro y achiote
🟠 110 g of Achiote paste
🧄 1 tsp of garlic powder
🧅 1 tsp of onion powder
🌿 1 tsp of dried Mexican oregano
🍃 ¼ tsp of cinnamon
🍊 1.5 cups of water (orange juice might be better)
🍍 1/3 Fresh Pineapple (for skewers)
🧴 Cooking oil
🧅 ½ big onion cut into pieces
For the Pineapple Habanero Salsa:
🌶️ 2 habanero peppers
🧄 2 garlic cloves
🧅 1/2 onion
🍅 3 Roma tomatoes
🍍 2 cups of diced fresh pineapple
🌶️ 6 Arbol peppers
💧 2 cups of water
For Serving:
🌽 Corn Tortillas
🌿 Chopped cilantro
🧅 Chopped onion
🍋 Lime wedges

Instructions:

1. Prepare the Pork Marinade:
   • In a bowl, add the pork shoulder and season with Goya seasoning, salt, and white pepper.
   • In a blender, combine the achiote paste, garlic powder, onion powder, Mexican oregano, cinnamon, and water (or orange juice). Blend well.
   • Pour the marinade over the pork, ensuring it's thoroughly coated.
   • Cover and marinate for at least 2 hours, preferably overnight, in the refrigerator.
2. Prepare the Skewers:
   • Cut the fresh pineapple and onion into one-inch pieces, ensuring they are slightly thick for skewering.
   • Wet the skewers to prevent burning.
   • Assemble the trompitos by alternating between pieces of pork, pineapple, and onion on the skewers. Place a piece of pineapple at each end.
3. Cook the Trompitos:
   • Preheat your broiler and lightly grease a sheet pan with cooking oil.
   • Arrange the skewers on the sheet pan and place under the broiler for 15 minutes.
   • Remove from the oven, brush with any leftover marinade, and return to the broiler.
   • Broil for an additional 20-30 minutes, until the pork is cooked and edges are slightly charred.
4. Make the Pineapple Habanero Salsa:
   • Combine habanero peppers, garlic cloves, onion, Roma tomatoes, diced fresh pineapple, and Arbol peppers in a pot.
   • Add water and season with salt to taste.
   • Bring to a boil and cook for 15 minutes.
   • Let the mixture cool, then blend until smooth.
5. Assemble the Tacos:
   • Warm the corn tortillas.
   • Remove the trompitos from the skewers and place in the tortillas.
   • Top with chopped cilantro, chopped onion, and a squeeze of lime.
   • Drizzle with Pineapple Habanero Salsa before serving.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Equipment: Blender, Skewers, Sheet Pan, Pot
Servings: Serves 4-6

Cooking Tips:

• For a milder salsa, reduce the number of habanero and Arbol peppers.
• If using wooden skewers, soak in water for at least 30 minutes to prevent burning.
• Experiment with additional toppings like avocado or cheese for extra flavor.

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Trompitos with Pineapple Habanero Salsa