Trompo Negro (3pz) Recipe
Tacos de Trompo de Puerco Negro, tortilla de maiz taquera. (3pz)
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Ingredients
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Meat Preparation
Taco Assembly
Method
Meat Preparation
- 1
Prepare Chiles
Begin by cleaning the dried guajillo and ancho chiles. Remove seeds and stems, then soak them in hot water for about 15 minutes until softened.
- 2
Make Marinade
In a blender, combine the softened chiles, garlic cloves, cumin powder, oregano, salt, black pepper, orange juice, and vinegar. Blend until smooth to create a marinade.
- 3
Marinate Pork
Cut the pork shoulder into large chunks and place it in a bowl. Pour the marinade over the pork, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 4
Prepare Pork for Roasting
Preheat the oven to 160°C (320°F). Place the marinated pork in a roasting pan, layering the pineapple slices on top.
- 5
- 6
Shred Pork
Once cooked, remove the pork from the oven and let it rest for 15 minutes before shredding it with two forks.
Taco Assembly
- 7
Warm Tortillas
Warm the corn tortillas on a skillet over medium heat until soft and pliable.
- 8
Assemble Tacos
Assemble the tacos by placing a generous amount of shredded pork on each tortilla.
- 9
- 10
Serve Tacos
Serve the tacos with lime wedges and salsa verde on the side for added flavor.
