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

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.