Trompitos with Pineapple Habanero Salsa
- Ingredients:
- ๐ 1.5 lb of pork shoulder (thin sliced and small pieces)
- ๐ง salt
- ๐ถ๏ธ 2 tsp of white pepper
- ๐ฟ 1 pack of Goya seasoning, culantro y achiote
- ๐ 110 g of Achiote paste
- ๐ง 1 tsp of garlic powder
- ๐ง 1 tsp of onion powder
- ๐ฟ 1 tsp of dried Mexican oregano
- ๐ ยผ tsp of cinnamon
- ๐ 1.5 cups of water (orange juice might be better)
- ๐ 1 Fresh Pineappl
- ๐งด Cooking oil
- ๐ง 1 big onion cut into pieces
- ๐ถ๏ธ 2 habanero peppers
- ๐ง 2 garlic cloves
- ๐ 3 Roma tomatoes
- ๐ถ๏ธ 6 Arbol peppers
- ๐ง 2 cups of water
- ๐ฝ Corn Tortillas
- ๐ฟ Chopped cilantro
- ๐ง Chopped onion
- ๐ Lime wedges
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:
๐ 1.5 lb of pork shoulder (thin sliced and small pieces)
๐ง 2 tsp of salt
๐ถ๏ธ 2 tsp of white pepper
๐ฟ 1 pack of Goya seasoning, culantro y achiote
๐ 110 g of Achiote paste
๐ง 1 tsp of garlic powder
๐ง
1 tsp of onion powder
๐ฟ 1 tsp of dried Mexican oregano
๐ ยผ tsp of cinnamon
๐ 1.5 cups of water (orange juice might be better)
๐ 1/3 Fresh Pineapple (for skewers)
๐งด Cooking oil
๐ง
ยฝ big onion cut into pieces
For the Pineapple Habanero Salsa:
๐ถ๏ธ 2 habanero peppers
๐ง 2 garlic cloves
๐ง
1/2 onion
๐
3 Roma tomatoes
๐ 2 cups of diced fresh pineapple
๐ถ๏ธ 6 Arbol peppers
๐ง 2 cups of water
For Serving:
๐ฝ Corn Tortillas
๐ฟ Chopped cilantro
๐ง
Chopped onion
๐ Lime wedges
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
#tacos #mexicancuisine #pineapple #habanero #grilling #recipe #cooking
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Trompitos with Pineapple Habanero Salsa
