Mini trompitos al pastor (al pastor skewers)
Mexican cuisine · Cooking Con Claudia · ♥ 2.5K likes · 76.9K views · 5 min video
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Read about steaks and chops in the BrightCulinary Book
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Ingredients
Method
Techniques
- 8 pods New Mexico chile pods
- 2 tbsp salt
- 2 tsp black pepper
- ½ tsp ground cumin
- 1 tsp onion powder
- 1 whole chile ancho
- 5 whole chiles de arbol
- ¼ whole onion
Put the cleaned New Mexico chiles, the ancho, the chiles de arbol and the onion in a small saucepan, cover with water and bring to a boil over high heat.
- water
- ½ cup water
Transfer the chiles and onion to the blender with half a cup of water.
- 4 whole allspice berries
- 4 whole whole cloves
- ginger
- 4 cloves garlic cloves
- garlic powder
- oregano
- 2 tbsp vinegar
- ½ cup pineapple juice
- ½ cup freshly squeezed orange juice
- 50 g achiote
- 3½ lb pork loin chops
- 3½ lb chicken breast
Add the allspice, cloves, ginger, garlic, salt, black pepper, cumin, onion powder, garlic powder, oregano, vinegar, pineapple juice, orange juice and achiote; blend until smooth.
Slice each pork chop in half and open it out, pound it thin inside a Ziploc bag, and cut into small squares about two fingers wide. Repeat with the chicken, changing gloves and disinfecting between meats.
Divide the marinade between the two bags, coat all the meat, and marinate at least eight hours.
- pineapple
On metal skewers, put a piece of pineapple, stack the meat (onion optional), and finish with a piece of pineapple.
Stacking the skewers
Grill 12 to 15 minutes, until fully cooked, flipping every two minutes. Serve as is or in tacos.