Grill TACOS AL PASTOR Perfectly with a Mini Trompo (Mexican Street Taco & Full Adobo Recipe)

Ingredients

• 15 pieces Guajillo Chilies (dried, seeded and peeled)
• 3 pieces Ancho Chilies (dried, seeded and peeled)
• 3 pieces Chile de Arbol (optional, can be seeded for less heat)
• 0.5 medium Medium White Onion (half, diced for adobo)
• 6 cloves Garlic Cloves (peeled)
• 2 pieces Chipotle Peppers in Adobo (from a can, minced)
• 1 leaf Bay Leaf (whole)
• 2 teaspoons Sea Salt (or kosher salt)
• 2 tablespoons Apple Cider Vinegar
• 0.5 teaspoon Mexican Oregano
• 2 cloves Cloves (spice) (whole, for grinding)
• 1 stick Cinnamon Stick (for grinding with cloves)
• 0.25 cup Crushed Pineapple (canned or fresh, unsweetened)
• 0.5 cup Pineapple Juice
• 2 tablespoons Achote (Annatto) Powder (adds color and slight flavor)
• 12 pounds Pork Butt (trimmed, sliced into ~½‑inch steaks)
• 8 pieces Metal Skewers (heavy-duty, double‑skewered for stability)
• 12 pieces Corn Tortillas (small, 6‑inch)
• 7 pieces Tomatillos (small, husked and rinsed)
• 1 bunch Cilantro (leaves only, chopped)
• 2 pieces Serrano Chili (stem removed, seeded if less heat desired)
• 2 pieces Jalapeño Chili (stem removed, seeded if less heat desired)
• 2 pieces Chile de Arbol (for salsa) (optional, for extra heat)
• 2 teaspoons Oregano (dry)
• 0.5 pineapple Fresh Pineapple (peeled and sliced for grilling)
• 2 pieces Lime (cut into wedges for serving)

Instructions

1. Prepare Dried Chilies

   Remove stems and seeds from the guajillo, ancho, and chile de árbol chilies. Peel the skins off the ancho chilies by hand; the skins come off easily when softened.

   Time: PT10M

2. Simmer Chilies

   Place all prepared chilies in a large pot, cover with enough water to submerge, add the bay leaf, and bring to a gentle simmer. Cook for 10‑15 minutes until the chilies are very soft.

   Time: PT15M

   Temperature: Medium simmer

3. Grind Spices

   Using a spice grinder (or mortar and pestle), grind the cinnamon stick together with the two whole cloves into a fine powder.

   Time: PT5M

4. Blend the Adobo Sauce

   Drain the chilies, reserving about 1 cup of the cooking liquid. Transfer chilies, onion, garlic, chipotle peppers, the ground cinnamon‑clove mix, achote powder, crushed pineapple, pineapple juice, apple cider vinegar, Mexican oregano, and sea salt into a blender. Add the reserved liquid as needed and blend for 2‑3 minutes until smooth but slightly thick.

   Time: PT5M

5. Slice the Pork Butt

   Trim excess fat from the pork butt, then slice the meat into ~½‑inch thick steaks. Keep the meat cold while working to make slicing easier.

   Time: PT10M

6. Marinate the Pork

   Place the pork steaks in a large bowl or zip‑top bag, pour the adobo sauce over them, and toss to coat every piece. Cover and refrigerate for at least 4‑6 hours, preferably overnight.

   Time: PT0M

7. Prepare Tomatillo Salsa

   In a blender combine the husked tomatillos, half a white onion, cilantro leaves, serrano chilies, jalapeños, two chile de árbol pieces, dry oregano, and a pinch of salt. Blend until slightly chunky. Adjust seasoning with lime juice if desired.

   Time: PT10M

8. Thread Pork onto Skewers

   Thread the marinated pork steaks onto the metal skewers, packing them tightly but leaving a little space for heat circulation. Use a double‑skewer technique for extra stability.

   Time: PT10M

9. Preheat Grill for Indirect Cooking

   Light charcoal in a grill, arrange coals to one side, and add a few wood chunks for smoke. Aim for a medium‑low indirect zone (about 300‑350°F) and a small direct hot spot for finishing char.

   Time: PT15M

   Temperature: 300‑350°F indirect

10. Grill First Side

    Place the skewered pork over the indirect zone. Grill for 25 minutes, checking that the meat begins to develop a light brown color.

    Time: PT25M

    Temperature: 300‑350°F

11. Flip and Continue Grilling

    Turn the skewers over and grill the opposite side for 15 minutes. Add a few extra coals if heat has dropped.

    Time: PT15M

    Temperature: 300‑350°F

12. Finish Cooking Until Tender

    Continue grilling over indirect heat, checking every 15‑20 minutes. The pork is done when the internal temperature reaches 170°F and the exterior is nicely charred. Total grilling time will be about 2 hours 30 minutes more (≈3 hours total).

    Time: PT2H30M

    Temperature: 300‑350°F

13. Grill Pineapple Slices

    Place the fresh pineapple rings on the direct heat side for 3‑4 minutes per side until caramelized.

    Time: PT5M

    Temperature: High direct heat

14. Rest and Shave the Pork

    Remove the skewers from the grill, let the meat rest for 5‑10 minutes, then shave or slice thinly against the grain.

    Time: PT10M

15. Warm the Tortillas

    Quickly toast the corn tortillas on the grill for about 30 seconds per side until pliable.

    Time: PT5M

    Temperature: Medium‑high

16. Assemble Tacos

    Place a generous amount of shaved pork on each tortilla, top with grilled pineapple, diced onion, chopped cilantro, and a spoonful of tomatillo salsa. Finish with a squeeze of lime.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

3g