What’s Cooking in Kelli’s Kitchen: Tacos al Pastor—Simplified

I intentionally overscheduled myself last weekend. Not only did Erik and I cater at the Churchill Arts Council for Della Mae before their performance at the Community-wide Reunion Concert, but I also did double duty with a backyard barbecue on Sunday for the winners of a “Cook with Kelli” charitable donation. At least I had the foresight to align the menus as much as possible.

The best part was that our menu necessitated the purchase of a new piece of cooking gear—a “housewife” trompo. A trompo is the vertical rotisserie used in Mexican cuisine to cook towers of meat. The most familiar dish prepared with a trompo is tacos al pastor, but the device can be used for a variety of foods, including shawarma. I appreciate any opportunity to buy a new piece of cooking equipment, especially when it is a “necessity.” Thanks to the magic of Amazon, I had a new trompo in my hands in less than 24 hours.

With my new kitchen tool, I’m equipped to make dishes (mostly) in the way they were intended—stacked vertically and shaved onto a tortilla or pita. The best part is that my trompo can be used in an oven, on a grill, or in a smoker, so I can enjoy meat towers year-round. After my experience this weekend, I think everyone needs to own a trompo to up their Mexican and Mediterranean cuisine game.

Serious Eats’ Tacos al Pastor—Simplified

Ingredients
For the pork:

• 2 whole ancho chiles, seeds and stems removed
• 2 whole pasilla or guajillo chiles, seeds and stems removed
• 1/2 cup chicken stock
• 2 teaspoons vegetable oil
• 1 teaspoon dried Mexican oregano
• 1 teaspoon ground cumin seed
• 1 tablespoon achiote powder or paste
• 1 chipotle chile in adobo sauce, plus 2 teaspoons sauce from can
• 1/4 cup distilled white vinegar
• 2 1/2 teaspoons kosher salt
• 2 teaspoons sugar
• 3 cloves garlic
• 2 pounds boneless thin-sliced pork shoulder
• 1/2 pound sliced bacon
• 1 pineapple, peeled and cut into thick slices

To finish and serve:

• Corn or flour tortillas
• 1 white onion, finely diced
• 1 bunch cilantro, minced leaves and tender stems
• Salsa verde
• 3 to 4 limes, cut into 8 wedges each

Directions

1. Place chiles in a large saucepan over medium-high heat. Cook, turning occasionally, until puffed, pliable, lightly browned in spots and aromatic, about 5 minutes. Add chicken stock (it should boil immediately), then pour contents into a small bowl. Cover loosely and set aside.
2. Wipe out saucepan, add oil, and return to medium-high heat until shimmering. Add cumin, oregano and achiote; cook, stirring frequently, until aromatic but not browned, about 30 seconds. Add chipotle chile and sauce; cook until aromatic, about 30 seconds longer. Add vinegar, salt and sugar; remove from heat.
3. Scrape contents into a blender along with garlic and chiles with their soaking liquid. Blend on high until smooth, about 1 minute, scraping sides as needed. Set aside to cool slightly.
4. Combine bacon with about one-fourth of the marinade and toss well. Place in a resealable plastic bag and refrigerate 4 hours or overnight. Combine the remaining marinade with the pork, transfer to another bag and refrigerate.
5. To cook: impale one slice of pineapple on the trompo. Layer marinated pork and bacon on top to form a tower. Top with another slice of pineapple.
6. Cook in oven, smoker or grill (indirect heat) at 275–350 degrees for 2 to 4 hours (depending on tower size) until tender. Periodically brush exterior with juices that collect at the bottom.
7. To serve, shave off outside of tower, pile onto tortillas, and top with garnishes.

Tip: To prepare without a trompo, layer the bacon and pork in a disposable aluminum bread pan