If you are a fan of tacos al pastor, try this mini trompo al pastor. It’s tender meat cooked in the oven with crispy strips of bacon in the center and a piece of caramelized pineapple that you won’t want to share!
5 dried guajillo chiles, deveined and cleaned, in powder (for the marinade)
1/2 cups achiote paste, (for the marinade)
1/4 cups vinegar, (for the marinade)
3 tablespoons pineapple juice, (for the marinade)
1 teaspoon garlic powder, (for the marinade)
1 pinch allspice berry, (for the marinade)
1 pinch dried oregano, (for the marinade)
3 pinches salt, (for the marinade)
1 package smoked bacon, (200 g)
1 pineapple, peeled and cored
Preparation
30 mins
1h
Low
Preheat the oven to 190° C.
Mix all the marinade ingredients and add to the meat. Marinate for 20 minutes.
In a baking tray, place the meat one on top of the other to simulate the trompo. Between layers, place 3 to 4 strips of bacon depending on the size. Repeat until all the meat is used.
Insert a thick wooden stick in the center to hold the meat. Set aside.
Cut a thick cube of pineapple and insert it at the top of the wooden stick to hold it up. Chop the rest of the pineapple into thin slices. Set aside.
Bake the meat trompo covered with aluminum for 40 minutes, then remove the aluminum, bake again without it, and turn constantly to ensure even cooking and browning. Once cooked, remove from the oven and let rest for a few minutes.
Serve and accompany with corn tortillas, salsas, and pineapple.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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