Trompitos with Pineapple Habanero Salsa
- 🥩 2 lbs (900g) pork shoulder, thinly sliced
- 🌶️ 3 dried guajillo chiles
- 🌶️ 2 dried ancho chiles
- 🧄 4 cloves garlic
- 🧅 1 medium white onion, chopped
- 🍍 1 cup fresh pineapple juice
- 🧂 1 teaspoon cumin
- 🧂 1 teaspoon oregano
- 🧂 1 teaspoon salt
- 🛢️ 2 tablespoons vegetable oil
- 🌽 Small corn tortillas, for serving
- 🍍 1 cup fresh pineapple, diced (for salsa)
- 🌶️ 1 habanero pepper, finely chopped (for salsa)
- 🍋 Juice of 2 limes (for salsa)
- 🌿 Fresh cilantro, chopped (for garnish)
- 🧅 1 small red onion, finely chopped (for salsa)
Delight in these mini trompo-style tacos, featuring marinated pork stacked and roasted to perfection. Paired with a zesty pineapple habanero salsa, this dish brings the vibrant flavors of Mexican street food to your table.
Ingredients
🥩 2 lbs (900g) pork shoulder, thinly sliced
🌶️ 3 dried guajillo chiles
🌶️ 2 dried ancho chiles
🧄 4 cloves garlic
🧅 1 medium white onion, chopped
🍍 1 cup fresh pineapple juice
🧂 1 teaspoon cumin
🧂 1 teaspoon oregano
🧂 1 teaspoon salt
🛢️ 2 tablespoons vegetable oil
🌽 Small corn tortillas, for serving
🍍 1 cup fresh pineapple, diced (for salsa)
🌶️ 1 habanero pepper, finely chopped (for salsa)
🍋 Juice of 2 limes (for salsa)
🌿 Fresh cilantro, chopped (for garnish)
🧅 1 small red onion, finely chopped (for salsa)
Equipment
• Skillet
• Blender
• Baking dish
• Grill or grill pan
• Knife and cutting board
Prep Time
30 minutes
Marinating Time
4 hours
Cook Time
45 minutes
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 350
• Protein: 25g
• Carbohydrates: 20g
• Fat: 18g
Instructions
1. Prepare the Marinade
o Remove stems and seeds from the dried chiles.
o Toast chiles in a skillet over medium heat until fragrant, about 2 minutes.
o Soak toasted chiles in hot water for 10 minutes to soften.
o In a blender, combine softened chiles, garlic, chopped white onion, pineapple juice, cumin, oregano, and salt.
o Blend until smooth.
2. Marinate the Pork
o Place thinly sliced pork in a baking dish.
o Pour marinade over the pork, ensuring each piece is well coated.
o Cover and refrigerate for at least 4 hours, preferably overnight.
3. Cook the Pork
o Preheat grill or grill pan over medium-high heat.
o Remove pork from marinade, allowing excess to drip off.
o Grill pork slices until cooked through and slightly charred, about 3-4 minutes per side.
o Once cooked, stack grilled pork slices and let rest for 5 minutes.
o Thinly slice the stacked pork to create trompitos.
4. Prepare the Pineapple Habanero Salsa
o In a bowl, combine diced fresh pineapple, finely chopped habanero pepper, lime juice, chopped cilantro, and finely chopped red onion.
o Mix well and season with salt to taste.
5. Assemble the Tacos
o Warm corn tortillas on the grill or skillet.
o Place sliced pork trompitos on each tortilla.
o Top with pineapple habanero salsa.
o Garnish with additional cilantro if desired.
Cooking and Serving Tips
• Variations: Substitute pork with chicken or beef for different protein options.
• Serving Suggestions: Serve with lime wedges and a side of refried beans.
• Storage: Store leftover pork and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat pork before serving.
Enjoy your Trompitos with Pineapple Habanero Salsa! 🌮🍍🌶️
