Spicewalla X Campo Grande Al Pastor Tacos
Spicewalla X Campo Grande Al Pastor Tacos
Indulge in the delightful fusion of flavors with Spicewalla's Al Pastor taco recipe, featuring the exquisite Campo Grande Iberico Presa. This recipe is a celebration of simplicity and rich taste, bringing the authentic essence of Mexican street food right to your kitchen.
- Author
- Kastina
- Prep Time
- 10-15 minutes
- Cook Time
- 1.5 hours
- Category
Dinner
- Cuisine
Latin-American
Ingredients
- 2-3 pounds Camp Grande Iberico Presa, thinly sliced (about 1/4 inch thick)
- 3-4 dried Guajillo chilies, stemmed and seeded
- 1 small onion, roughly chopped
- 4 cloves of garlic
- 1 cup pineapple chunks
- Juice of 2 limes
- 1/4 cup Spicewalla Al Pastor
- Salt and pepper to taste
- 1 green or unripe pineapple
- 4 Wooden skewers, soaked in water for 30 minutes
- Small corn tortillas
- Chopped fresh cilantro
- Chopped onion
- Lime wedges
- Optional: Salsa (salsa verde or your favorite hot sauce)
Directions
- Bring water to a boil and boil the dried chilies about 7 minutes. Remove from heat.
- Place the boiled chilies, onion, garlic, pineapple chunks, lime juice, Al Pastor Seasoning, and pepper in a blender or food processor. Blend until you have a smooth paste. Add a bit of the water from the boiled chilies to smooth out.
- Place the thinly sliced pork in a large bowl or a resealable plastic bag.
- Pour the marinade over the pork and make sure all pieces are well coated.
- Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight, to let the flavors develop.
- Take the pork out and bring to room temperature.
- Cut the pineapple about 2-3 inches from the bottom. Using the bottom half, stab four skewers into the core of that pineapple (cutside up). Make sure the skewers are very intact.
- Take a smaller piece of pork and thread the pork into the skewers. Continue with smaller pieces and work your way in with bigger pieces. You will be creating a trompo with the pork. At the top of the skewer, add a slice or two of pineapple.
- Preheat your oven to 350°F.
- Place the trompo on a roasting rack in a baking sheet.
- Add the trompo into the oven and bake for 1.5 hours. Turn every 30 minutes, carefully. Feel free to broil for 2 minutes at the end for extra crispiness. Remove and let rest for 10 minutes.
- Warm the corn tortillas on the grill or in a skillet. Place in a clean kitchen towel to keep warm.
- Slice the cooked al pastor pork vertically down the trompo.
- Assemble your tacos with a few slices of al pastor, pineapple, fresh cilantro, chopped onion, a squeeze of lime juice, and salsa.