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Trompo al Pastor de Res

Name: Trompo al Pastor de Res
Prep time: 130 min
Cook time: 130 min
Yield: 6
Cuisine: Mexicana
Ingredients: 3 guajillo chilies, hydrous; 1 ancho chili pepper, hydrous; 1 chipotle chili, hydrous; 1/2 cups annatto, liquid; 1/4 onions, roast; 1 slice pineapple, roast; 2 cloves garlic, roast; 1 cup Pineapple juice; 3 tablespoons apple vinegar; 3 allspice; 1 teaspoon cumin; 1 tablespoon salt; 1 teaspoon Dried oregano; 1 kilo rib eye, sliced; 1 cup onion, cut into squares for the top; 1 pineapple, a large cube to place on the top and bottom of the top; 2 tablespoons butter, for the caramelized onion with pineapple; 2 cups onion, filleted, for the caramelised onion with pineapple; 3 tablespoons liquid seasoning, for the caramelized onion with pineapple; 3 tablespoons worcestershire sauce, for the caramelized onion with pineapple; 3 tablespoons lemon 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, roast for the marrow sauce; 1/8 onions, roasted for the marrow sauce; 2 allspice, for the marrow sauce; to taste sea salt, for the marrow sauce; 5 green tomatoes, roast for the marrow sauce; 1 habanero pepper, roast for the marrow sauce; 1/4 cups coriander, for the marrow sauce

30 mins

1h 40 mins

Low

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If you are a shepherd lover, give a twist to the traditional one and prepare this rib eye shepherd's top. With this shepherd meat recipe you can make some beef shepherd's tacos with caramelized onion and green marrow sauce, accompanied of course by Modelo® Ámbar. This will be a culinary experience direct to the palate from your home.

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Ingredients

6 portions

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Preparation

Preheat the oven to 200 ° C.

Blend the previously hydrated chiles with the liquid achiote, onion, pineapple and roasted garlic, apple cider vinegar, pineapple juice, allspice, cumin, salt and dried oregano.

Mix the meat with the achiote and marina sauce in a container for 1 hour in the refrigerator.

In a baking tray, place a piece of pineapple and insert a wooden stick to form the base and hold the top, intersperse all the meat with the onion to simulate the top and place another piece of pineapple up to finish.

Cover with aluminum foil and bake 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 so that the cooking is even and browned.

For the caramelized onion with pineapple, in a pan cook the onion with the butter, the seasoning juice, the Worcestershire sauce, the lemon juice, the pineapple and the sugar for 10 minutes, or until caramelized.

For the marrow sauce, grind the roasted garlic, the roasted onion, the allspice, the grain salt, the roasted green tomato, the roasted habanero pepper, the coriander, the marrow and the lemon juice in a molcajete until they are all integrated. the ingredients.

Serve in tacos, with corn tortilla, caramelized onion and marrow sauce. Decorate and accompany with Modelo® Ámbar, enjoy.