Trompo Surtido Recipe
4 pieces, Salsa Aguacatada, Cebolla y Cilantro
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Ingredients
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Trompo Surtido
Salsa Aguacatada
Cebolla y Cilantro
Method
Trompo Surtido
- 1
Prepare the meats
Cut the pork shoulder into large chunks and the chicken thighs into smaller pieces. In a large bowl, combine the pork, chicken, and chorizo.
- 2
Season the meats
Add cumin powder, paprika, salt, black pepper, and olive oil to the meat mixture. Mix well to ensure all pieces are evenly coated with the seasoning.
- 3
Marinate
Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or overnight for best results.
- 4
Cook the meats
Preheat a grill or a large skillet over medium-high heat. Cook the marinated meats for about 15-20 minutes, turning occasionally until the meats are cooked through and have a nice char.
Salsa Aguacatada
- 5
- 6
Serve
Transfer the salsa to a serving bowl and set aside until ready to use.
Cebolla y Cilantro
- 7
Prepare onion and cilantro
Finely chop the white onion and cilantro. Combine them in a small bowl and set aside.
