Entree: Mexico – Nuevo Leon – Tacos de Trompo (Pork Spit Tacos)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr

Additional 4 hrs

Total 5 hrs

Ingredients

- 3 lb (1.36 kg) boneless pork shoulder, trimmed and thinly sliced
- 6 dried guajillo chiles, stems and seeds removed (about 0.6 oz / 17 g)
- 1-2 chipotle peppers in adobo (canned), chopped (about 0.7–1.5 oz / 20–40 g) — adjust for heat
- 1/2 cup (120 ml) white vinegar
- 1/4 cup (60 ml) orange juice (fresh preferred)
- 4 cloves garlic
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 3/4 tsp (1.5 g) ground cloves (or 2 whole cloves, toasted and ground)
- 1 tbsp (2 g) dried oregano (Mexican oregano if available)
- 1 tsp (4 g) brown sugar (optional; balances acidity)
- 24 corn tortillas, 4–6 in (10–15 cm), warmed (approx. 24 pieces)
- 1 medium white onion, finely diced (about 8 oz / 225 g)
- 1 bunch fresh cilantro, chopped (about 2 oz / 60 g)
- 3 limes, cut into wedges
- 2 tbsp (30 ml) vegetable oil or lard for griddling tortillas/meat
- Optional: 1 cup (240 g) diced grilled white onion and bell pepper for serving

Salsa roja (simple)
- 2 medium tomatoes, roasted or broiled (about 10 oz / 300 g)
- 1 small white onion, quartered (about 3 oz / 90 g)
- 2 cloves garlic
- 1 dried guajillo chile, stems and seeds removed
- Salt to taste

Optional quick pickled red onions
- 1 cup (240 ml) white vinegar
- 1 cup (240 ml) water
- 2 tbsp (30 g) sugar
- 1 tbsp (15 g) salt
- 1 large red onion, thinly sliced (about 8 oz / 225 g)

Instructions

Short Description:
Marinated pork piled on a vertical spit and roasted until tender and slightly charred, then thinly shaved and served on warm corn tortillas with chopped onion, cilantro, fresh lime, and salsas. This Northern Mexico version is savory, smoky, and less sweet than some central Mexican al pastor styles.

Regional Notes:
This Nuevo Leon rendition uses a guajillo-chipotle and vinegar-based adobo and focuses on savory, smoky flavors rather than heavy sweetness or pineapple. The meat is stacked and cooked on a vertical trompo (spit) if available, or roasted upright/oven-finished at home to reproduce the classic exterior char and interior juiciness typical of northern street tacos.

1. Rehydrate chiles: Toast guajillo chiles briefly in a dry skillet over medium heat until aromatic (10–20 seconds per side), then place in a bowl and cover with hot water for 15 minutes. Drain.
2. Make adobo: In a blender add drained guajillos, chopped chipotle, vinegar, orange juice, garlic, vegetable oil, salt, black pepper, cumin, ground cloves, oregano, and brown sugar (if using). Blend until smooth, adding 1–2 tbsp (15–30 ml) water if needed to get a pourable paste.
3. Marinate pork: Place thinly sliced pork shoulder in a large bowl or zip-top bag. Pour the adobo over the pork and massage to coat thoroughly. Cover and refrigerate at least 4 hours and preferably overnight for best flavor.
4. Assemble for trompo or oven method:
   - Traditional trompo (if you have a vertical spit or rotisserie): Thread marinated slices onto the vertical spit, pressing them tightly to form a compact cone with the fattier pieces toward the outer layer. Roast on the rotisserie over medium-high heat until exterior is charred and interior reaches 145–160°F (63–71°C), about 1–1.5 hours depending on size. Periodically baste with reserved marinade if desired.
   - Oven/vertical skewer method: Preheat oven to 400°F (200°C). Fit a thick metal skewer or long vertical rod into a tall roasting pan. Thread pork slices onto the skewer tightly to form the trompo shape. Roast upright in the oven with a shallow pan beneath to catch juices, turning the assembly once after 30–40 minutes. Finish under the broiler 3–5 minutes to char the exterior if needed. Total time ~1–1.25 hours.
   - Pan/forno quick method: If no vertical option, lay marinated pork slices on a rimmed baking sheet and roast at 425°F (220°C) until edges are caramelized, about 30–45 minutes, then transfer to a very hot skillet with 1 tbsp (15 ml) oil and sear slices quickly to crisp edges before chopping.
5. Shave the meat: Once cooked, use a sharp knife to slice thin shavings from the outer charred layers into a bowl. Chop larger pieces coarsely; keep warm in a covered pan or low oven.
6. Prepare salsa roja: Roast tomatoes, onion quarters, garlic, and the extra guajillo on a hot skillet or under the broiler until charred. Blend with a pinch of salt until smooth and adjust seasoning. Set aside.
7. (Optional) Quick-pickle onions: In a small saucepan bring vinegar, water, sugar, and salt to a boil. Pour over sliced red onion in a jar. Let cool to room temperature, then refrigerate at least 30 minutes.
8. Warm tortillas and finish meat: Heat a comal or heavy skillet over medium-high. Lightly oil and warm tortillas until pliable, stacking them wrapped in a clean towel. If desired, toss the shaved pork briefly in the hot skillet to re-crisp edges and concentrate juices, about 2–3 minutes.
9. Assemble tacos: Place 2–3 warmed corn tortillas on a plate, top with 2–3 tbsp of shaved pork each, sprinkle with diced white onion and chopped cilantro, add a spoonful of salsa roja, a wedge of lime, and pickled onions if using. Serve with extra salsa and lime wedges on the side.
10. Serve: Present tacos hot with additional grilled onion/pepper mixture or frijoles as desired. Leftover pork keeps 3–4 days refrigerated and reheats well in a hot skillet.