Try these delicious individual pastor trompos, as they are very tasty and full of flavor. The best part is that they are easy to prepare and your whole family and friends will want more than one.
5 guajillo chiles, without veins, without seeds, and hydrated
1/2 cups achiote liquid
1/4 cups Embasa® tomato sauce for dressing
3 tablespoons pineapple juice
2 tablespoons apple cider vinegar
1 garlic, roast
1/2 teaspoons allspice berry
1/2 teaspoons oregano
salt
1 pineapple, without skin and in 6x6 cubes
lime, in halves, for accompaniment
tortillas, for accompaniment
red salsa, for accompaniment
onion, finely chopped, for accompaniment
cilantro, finely chopped, for accompaniment
Preparation
1h
1h
Low
Place the steaks on a board and cut in half, into approximately 8x8 cm squares. Set aside.
Blend the guajillo chili, liquid achiote, Embasa® tomato sauce for dressing, pineapple juice, apple cider vinegar, garlic, allspice, and oregano for 5 minutes; season with salt.
Place the meat in a bowl, pour the previously blended sauce over it, cover with plastic wrap, and refrigerate for 1 hour.
Place 4 cubes of pineapple on a tray, insert two skewers into each one, and stack the meat until it reaches only halfway up the skewer. Finish each mini trompo with a quarter of an onion and bake at 180 °C for 1.5 hours.
To serve the mini pastor trompo: Place each one on individual plates and accompany with limes, tortillas, red salsa, onion, and cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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