Trompo al Pastor de Beef

Name: Trompo al Pastor de Beef
Prep time: 130 min
Cook time: 100 min
Yield: 6
Cuisine: Mexicana
Ingredients: 3 guajillo chiles, rehydrated; 1 ancho chile, rehydrated; 1 chipotle chile, rehydrated; 1/2 cups achiote, liquid; 1/4 onions, grilled; 1 slice pineapple, grilled; 2 cloves garlic, grilled; 1 cup pineapple juice; 3 tablespoons apple cider vinegar; 3 allspice berries; 1 teaspoon cumin; 1 tablespoon salt; 1 teaspoon dried oregano; 1 kilo rib eye, in slices; 1 cup onion, cut into cubes for the trompo; 1 pineapple, a large cube to place at the bottom and top of the trompo; 2 tablespoons butter, for the caramelized onion with pineapple; 2 cups onion, sliced, for the caramelized onion with pineapple; 3 tablespoons seasoning sauce, for the caramelized onion with pineapple; 3 tablespoons Worcestershire sauce, for the caramelized onion with pineapple; 3 tablespoons lime juice, for the caramelized onion with pineapple; 1/2 cups pineapple, for the caramelized onion with pineapple; 1/4 cups sugar, for the caramelized onion with pineapple; 1 clove garlic, grilled for the marrow sauce; 1/8 onions, grilled for the marrow sauce; 2 allspice berries, for the marrow sauce; coarse salt, for the marrow sauce; 5 tomatillos, grilled for the marrow sauce; 1 Habanero chile, grilled for the marrow sauce; 1/4 cups cilantro, for the marrow sauce

Grupo Modelo

If you love al pastor, give a twist to the traditional and prepare this rib eye trompo. With this al pastor meat recipe, you can make beef al pastor tacos with caramelized onion and green marrow sauce, accompanied of course by Modelo® Ámbar. This will be a culinary experience straight to your palate from home.

Reviewed by Editorial Team of Kiwilimón

Published: 19-02-2021

Preparation

30 mins

1h 40 mins

Low

Preheat the oven to 200 °C. Blend the previously rehydrated chiles with the liquid achiote, onion, pineapple, roasted garlic, apple cider vinegar, pineapple juice, allspice, cumin, salt, and dried oregano. Mix the meat with the achiote sauce in a bowl and marinate for 1 hour in refrigeration. In a baking tray, place a piece of pineapple and insert a wooden stick to form the base and hold the trompo, alternating all the meat with the onion to simulate the trompo, and place another piece of pineapple on top to finish. Cover with aluminum foil and bake for 40 minutes at 200 °C. Once the time has elapsed, remove the aluminum foil and bake again for 20 minutes at 200 °C. Turn constantly to ensure even cooking and browning. For the caramelized onion with pineapple, in a skillet cook the onion with the butter, seasoning juice, Worcestershire sauce, lemon juice, pineapple, and sugar for 10 minutes, or until caramelized. For the marrow sauce, grind the roasted garlic, roasted onion, allspice, coarse salt, roasted tomatillo, roasted habanero pepper, cilantro, marrow, and lemon juice in a molcajete until all ingredients are combined. Serve in tacos with corn tortilla, caramelized onion, and marrow sauce. Decorate and accompany with Modelo® Ámbar, enjoy.