Name: Trompo de Arrachera
Prep time: 115 min
Cook time: 90 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; 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 skirt steak, in slices; 1 pineapple, a large cube to place at the bottom and top of the trompo; tortillas, taco stand; onion, finely chopped; cilantro, finely chopped; pineapple, to accompany; lime, 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.