Jul 13 2026
Restaurants›Tacos Atarantados›Trompo De Cordero Recipe

Trompo De Cordero Recipe

Inspired by Tacos Atarantados
Time2h
Serves3

3 pieces, Tostada de Maiz, Frijoles Refritos

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Trompo de Cordero

Frijoles Refritos

Method

Trompo de Cordero

  1. 1

    Prepare the Marinade

    In a bowl, combine the minced garlic, cumin powder, paprika, oregano, salt, black pepper, olive oil, and orange juice to create a marinade.

  2. 2

    Marinate the Lamb

    Place the lamb shoulder in a large resealable plastic bag or a deep dish. Pour the marinade over the lamb, ensuring it is well coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight.

  3. 3

    Cook the Lamb

    Preheat your grill or oven to a medium-high temperature. Remove the lamb from the marinade and place it on the grill or in a roasting pan. Cook for about 20-25 minutes per side or until the internal temperature reaches 60-65°C (140-150°F) for medium-rare.

  4. 4

    Rest and Slice

    Once cooked, remove the lamb from the heat and let it rest for 10 minutes. Slice thinly against the grain.

  5. 5

    Prepare the Tacos

    Warm the corn tortillas on the grill or in a pan. Fill each tortilla with slices of lamb and serve immediately.

Frijoles Refritos

  1. 6

    Sauté the Aromatics

    In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.

  2. 7

    Mash the Beans

    Add the cooked pinto beans to the skillet. Use a potato masher to mash the beans to your desired consistency. Stir in the salt.

  3. 8

    Cook the Beans

    Continue to cook the beans, stirring occasionally, for another 5-10 minutes until heated through and slightly thickened.

More from Tacos Atarantados