Trompo de Arrachera

Mayte Rueda
Mayte Rueda
Are you a taco lover? Then you can't miss this trompo de arrachera recipe, as it is a recipe full of flavor and very easy to prepare. Accompany these delicious tacos with onion, cilantro, lime juice, and your favorite salsa.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
73
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 3 guajillo chiles, rehydrated 3 guajillo chiles, rehydrated
  • 1 ancho chile, rehydrated 1 ancho chile, rehydrated
  • 1 chipotle chile, rehydrated 1 chipotle chile, rehydrated
  • 1/2 cups achiote liquid
  • 1/4 onions, grilled 1/4 onions, grilled
  • 2 cloves garlic, grilled 2 cloves garlic, grilled
  • 1 cup pineapple juice 1 cup pineapple juice
  • 3 tablespoons apple cider vinegar 3 tablespoons apple cider vinegar
  • 3 allspice berries 3 allspice berries
  • 1 teaspoon cumin 1 teaspoon cumin
  • 1 tablespoon salt 1 tablespoon salt
  • 1 teaspoon dried oregano 1 teaspoon dried oregano
  • 1 kilo skirt steak, in slices
  • 1 pineapple, a large cube to place at the bottom and top of the trompo 1 pineapple, a large cube to place at the bottom and top of the trompo
  • tortillas, taco stand tortillas, taco stand
  • onion, finely chopped
  • cilantro, finely chopped
  • pineapple, to accompany
  • lemon , to accompany
Preparation
25 mins
1h 30 mins
Low
  • Preheat the oven to 200 °C.
  • Blend the previously rehydrated chiles with the liquid achiote, onion, and roasted garlic, apple cider vinegar, pineapple juice, allspice, cumin, salt, and dried oregano.
  • Mix the meat with the achiote sauce in a container and marinate in the refrigerator for 1 hour.
  • Place a piece of pineapple on a baking tray and insert a wooden stick to form the base and hold the trompo de arrachera, then alternate all the meat with the onion to simulate the trompo and place another piece of pineapple on top to finish.
  • Cover the trompo with aluminum foil and bake at 200 °C for one hour. After the time has passed, remove the aluminum foil and bake again at 200 °C for 30 minutes. Turn the trompo de arrachera constantly to ensure even cooking and browning.
  • Cut the meat from the trompo de arrachera, assemble tacos, and accompany with onion, cilantro, pineapple, salsa, and limes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by