Entree: Mexico – Nuevo Leon / Monterrey – Tacos de Trompo (Thinly sliced marinated pork roasted on a vertical spit and served on warm corn tortillas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 4 hrs

Total 4 hrs 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2.5 lb (1.13 kg) pork shoulder, thinly sliced
- 3 oz (85 g) dried guajillo chiles, stems and seeds removed
- 1 oz (28 g) dried ancho chile, stems and seeds removed (optional)
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) fresh orange juice
- 2 tbsp (30 g) achiote paste
- 4 garlic cloves (0.42 oz (12 g)), peeled
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil, plus more for brushing
- 1 small pineapple, peeled and cut into 8 rings (about 2 lb (900 g))
- 1 medium white onion, finely chopped (about 6 oz (170 g))
- 1 bunch cilantro, leaves chopped (about 1 cup (30 g))
- 12 (6-inch (15.2 cm)) corn tortillas
- 2 limes, cut into wedges
- Salsa roja or finely chopped fresh salsa for serving (store-bought or homemade)

Show original ingredient measurements

- 2.5 lb (1.13 kg) pork shoulder, thinly sliced
- 3 oz (85 g) dried guajillo chiles, stems and seeds removed
- 1 oz (28 g) dried ancho chile, stems and seeds removed (optional)
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) fresh orange juice
- 2 tbsp (30 g) achiote paste
- 4 garlic cloves (12 g), peeled
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil, plus more for brushing
- 1 small pineapple, peeled and cut into 8 rings (about 2 lb / 900 g)
- 1 medium white onion, finely chopped (about 6 oz / 170 g)
- 1 bunch cilantro, leaves chopped (about 1 cup / 30 g)
- 12 (6-inch) corn tortillas
- 2 limes, cut into wedges
- Salsa roja or finely chopped fresh salsa for serving (store-bought or homemade)

Instructions

1. Rehydrate chiles in 2 cups (480 ml) hot water until soft, about 15 minutes; drain and reserve 1/4 cup (60 ml) soaking liquid. In a blender combine rehydrated chiles, reserved soaking liquid, vinegar, orange juice, achiote paste, garlic, cumin, oregano, salt and pepper until very smooth.
2. Place sliced pork in a large bowl or zip-top bag and pour marinade over pork, massaging to coat thoroughly. Cover and refrigerate at least 4 hours or overnight for best flavor.
3. To assemble trompo for roasting: thread marinated pork slices onto a large vertical skewer or stack tightly on a metal skewer alternating with pineapple rings to form a conical stack. If you don’t have a skewer, layer pork and pineapple tightly in a loaf pan and press to compact.
4. Roast trompo on a preheated oven broiler rack set 6 inches (15 cm) from heat or in a 425°F (220°C) oven until edges are deeply browned and cooked through, about 25–40 minutes; rotate or baste with oil every 8–10 minutes for even browning. If using a skillet, sear pork slices in batches in 2 tbsp (30 ml) oil over medium-high heat until caramelized and cooked through.
5. Let meat rest 5 minutes. Thinly shave cooked pork against the grain with a sharp knife, and chop pineapple rings into small pieces to mix with the meat.
6. Warm tortillas on a dry skillet or comal until pliable. Assemble tacos with a generous spoonful of pork and pineapple, top with chopped onion, cilantro, a squeeze of lime and salsa roja.
7. Serve immediately with extra lime wedges and salsa on the side.