Trompitos al Pastor
Serves 1
Directions
- 1Begin by cooking the chiles for the adobo sauce. To a small saucepan, add eight New Mexico chile pods (cleaned), one large chile ancho, five chile de árbol, and 1/4 of an onion.
- 2Cover the chiles with water, place over high heat, and bring them to a boil.
- 3Once the chiles come to a boil, transfer them to a blender cup along with the onion and half a cup of water.
- 4To the blender cup, also add four allspice berries, four whole cloves, a little piece of ginger, four garlic cloves, salt, black pepper, ground cumin, onion powder, garlic powder, and oregano.
- 5Add two tablespoons of vinegar, half a cup of pineapple juice, half a cup of freshly squeezed orange juice, and 50 grams of achiote.
- 6Blend until smooth to create the adobo sauce.
- 7Set the adobo sauce aside.
- 8Prepare the meat using three and a half pounds of pork loin chops. Slice each pork chop in half and open it.
- 9Using a Ziploc bag, pound the pork chop until it is nice and thin.
- 10Cut the pounded meat into small squares.
- 11Transfer the meat squares to a Ziploc bag.
- 12Pour the marinade (adobo sauce) over the meat, ensuring it's nicely coated.
- 13Allow the meat to marinate for at least eight hours.
- 14Once marinated, prepare the skewers. Insert a piece of pineapple onto a metal skewer.
- 15Stack the marinated meat onto the skewer.
- 16Once you reach the top, add another piece of pineapple and repeat the process with all skewers.
- 17Place the skewers on the grill and cook for 12 to 15 minutes, or until fully cooked.
- 18Flip the skewers every two minutes while cooking.
- 19Once the trompitos are cooked, they are ready to serve.
Ingredients
- 3.5 lbs pork loin chops aka ribeye chops
- 3.5 lbs chicken breast
- 8 New Mexico or guajillo chile pods
- 1 large or small chile anchos
- 0.25 onion
- 4 allspice berries
- 4 whole cloves
- 1 piece of ginger
- 4 garlic cloves
- 2 tbsp coarse salt
- 2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano
- 0.5 tsp ground cumin
- 2 tbsp ACV
- 0.5 cup pineapple juice
- 1 cup orange juice
- 50 g achiote paste
- 1 serving love
Equipment
small saucepanblenderZiploc bagmetal skewergrill
Tips
- Drizzle some honey over the skewers before grilling.
- Make sure to flip the skewers every two minutes while grilling.
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