Trompitos with Pineapple Habanero Salsa
- Ingredients:
- π 1.5 lb of pork shoulder (thin sliced and small pieces)
- π§ salt
- πΆοΈ 2 tsp of white pepper
- πΏ 1 pack of Goya seasoning, culantro y achiote
- π 110 g of Achiote paste
- π§ 1 tsp of garlic powder
- π§ 1 tsp of onion powder
- πΏ 1 tsp of dried Mexican oregano
- π ΒΌ tsp of cinnamon
- π 1.5 cups of water (orange juice might be better)
- π 1 Fresh Pineappl
- 𧴠Cooking oil
- π§ 1 big onion cut into pieces
- πΆοΈ 2 habanero peppers
- π§ 2 garlic cloves
- π 3 Roma tomatoes
- πΆοΈ 6 Arbol peppers
- π§ 2 cups of water
- π½ Corn Tortillas
- πΏ Chopped cilantro
- π§ Chopped onion
- π Lime wedges
Discover a flavorful twist on traditional tacos with these Trompitos served with a zesty Pineapple Habanero Salsa. This recipe combines tender marinated pork, grilled to perfection with fresh pineapple, all wrapped up in warm corn tortillas for a mouthwatering experience. Perfect for a weekend dinner or to impress at your next gathering!
Ingredients:
π 1.5 lb of pork shoulder (thin sliced and small pieces)
π§ 2 tsp of salt
πΆοΈ 2 tsp of white pepper
πΏ 1 pack of Goya seasoning, culantro y achiote
π 110 g of Achiote paste
π§ 1 tsp of garlic powder
π§
1 tsp of onion powder
πΏ 1 tsp of dried Mexican oregano
π ΒΌ tsp of cinnamon
π 1.5 cups of water (orange juice might be better)
π 1/3 Fresh Pineapple (for skewers)
𧴠Cooking oil
π§
Β½ big onion cut into pieces
For the Pineapple Habanero Salsa:
πΆοΈ 2 habanero peppers
π§ 2 garlic cloves
π§
1/2 onion
π
3 Roma tomatoes
π 2 cups of diced fresh pineapple
πΆοΈ 6 Arbol peppers
π§ 2 cups of water
For Serving:
π½ Corn Tortillas
πΏ Chopped cilantro
π§
Chopped onion
π Lime wedges
Instructions:
- Prepare the Pork Marinade:
- In a bowl, add the pork shoulder and season with Goya seasoning, salt, and white pepper.
- In a blender, combine the achiote paste, garlic powder, onion powder, Mexican oregano, cinnamon, and water (or orange juice). Blend well.
- Pour the marinade over the pork, ensuring it's thoroughly coated.
- Cover and marinate for at least 2 hours, preferably overnight, in the refrigerator.
- Prepare the Skewers:
- Cut the fresh pineapple and onion into one-inch pieces, ensuring they are slightly thick for skewering.
- Wet the skewers to prevent burning.
- Assemble the trompitos by alternating between pieces of pork, pineapple, and onion on the skewers. Place a piece of pineapple at each end.
- Cook the Trompitos:
- Preheat your broiler and lightly grease a sheet pan with cooking oil.
- Arrange the skewers on the sheet pan and place under the broiler for 15 minutes.
- Remove from the oven, brush with any leftover marinade, and return to the broiler.
- Broil for an additional 20-30 minutes, until the pork is cooked and edges are slightly charred.
- Make the Pineapple Habanero Salsa:
- Combine habanero peppers, garlic cloves, onion, Roma tomatoes, diced fresh pineapple, and Arbol peppers in a pot.
- Add water and season with salt to taste.
- Bring to a boil and cook for 15 minutes.
- Let the mixture cool, then blend until smooth.
- Assemble the Tacos:
- Warm the corn tortillas.
- Remove the trompitos from the skewers and place in the tortillas.
- Top with chopped cilantro, chopped onion, and a squeeze of lime.
- Drizzle with Pineapple Habanero Salsa before serving.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Equipment: Blender, Skewers, Sheet Pan, Pot
Servings: Serves 4-6
Cooking Tips:
- For a milder salsa, reduce the number of habanero and Arbol peppers.
- If using wooden skewers, soak in water for at least 30 minutes to prevent burning.
- Experiment with additional toppings like avocado or cheese for extra flavor.
#tacos #mexicancuisine #pineapple #habanero #grilling #recipe #cooking
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Trompitos with Pineapple Habanero Salsa
