Trompo Negro (1pz) Recipe
Tacos de Trompo de Puerco Negro, tortilla de maíz taquera (3pz)
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.
Meat Preparation
Tortillas
Toppings
Method
Meat Preparation
- 1
Prepare the Marinade
In a blender, combine the dried guajillo and ancho chiles (remove stems and seeds), garlic cloves, cumin, oregano, salt, black pepper, orange juice, and vinegar. Blend until smooth.
- 2
Marinate the Pork
Cut the pork shoulder into large chunks and place it in a large bowl. Pour the marinade over the pork, ensuring all pieces are coated. Cover and refrigerate for at least 4 hours, ideally overnight.
- 3
Tortillas Preparation
- 4
Heat the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side or until pliable. Keep them covered in a cloth to stay warm.
