Immerse yourself in the taste of Northern Mexico with these scrumptious Tacos de Trompo, brought to you by the culinary expertise of No Way José Cuisine. Similar to Tacos al Pastor but with a unique twist, this recipe features succulent pork marinated in a vibrant blend of spices and cooked on a rotisserie to perfection. The meat develops a characteristic 'Trompo' cone shape as it cooks, which becomes crispy and flavorful on the outside while remaining tender and juicy on the inside. Serve these tacos on warm tortillas with a selection of fresh toppings for a truly authentic Mexican street food experience.
Ingredients
🐖 6-8 lbs Pork Shoulder, thinly sliced
🍍 1 Pineapple, halved
🌶️ 6 Guajillo Peppers, seedless and stemless
🧅 1/4 of a Large Onion
🧄 6 Garlic Cloves
🌿 1 tbsp Mexican Oregano
🪵 1 Cinnamon Stick
🌼 4 Clove Spices
📍 3.5 oz Achiote Paste
🔴 1 tbsp Red Food Colorant
🧂 1/2 tsp Kosher Salt per pound of meat
⚪ 2 tsp White Pepper
🍂 6-8 Allspice Berries
🍊 2 Large Oranges, juiced
🍾 1 cup White Vinegar
Instructions
Prep time: 30 minutes;
Cook time: 1 hour;
Total time: 1 hour 30 minutes
Servings: 20-25 tacos
Equipment: Blender, Large Bowl, Oven with Rotisserie Function
Cooking Tips: Ensure meat is at room temperature before cooking; fresh spices yield the best flavor; don't skip the marinating time for an authentic taste.
Preparation
Begin by thinly slicing the pork shoulder to ensure even cooking and better marinade penetration.
In a blender, combine the seeded and stemless guajillo peppers, onion, garlic cloves, Mexican oregano, cinnamon stick, clove spices, achiote paste, red food colorant, kosher salt, white pepper, allspice berries, orange juice, and white vinegar. Blend until the marinade is smooth.
Place the sliced meat in a large bowl and massage the marinade into the meat thoroughly. Cover and refrigerate to marinate for at least 2 hours, though marinating overnight is preferred for deeper flavor development.
Preheat your oven with the rotisserie function to 350°F (175°C).
Peel the pineapple and cut it in half. Secure one pineapple half onto the rotisserie spit, followed by the marinated meat slices, shaping them around the spit evenly. Finish by placing the other pineapple half on top.
Cook the meat in your preheated oven for about 1 hour, or until the internal temperature reaches a minimum of 145°F (63°C). The edges should be slightly charred and crispy.
Once cooked, shave off slices of the meat from the trompo as they become charred and crispy, typically starting from the outer edges.
Serve the meat on warmed corn tortillas or flour tortillas with melted Oaxaca or Chihuahua cheese for gringas (quesadillas). Garnish with chopped onions, cilantro, roasted pineapple chunks, your favorite salsa, and a squeeze of lime.
Enjoy your Homemade Tacos de Trompo right from your kitchen!
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