The crown jewel of Mexican street food. Deeply marinated pork layered onto a vertical trompo (spit), roasted over fire, and sliced thinly onto corn tortillas with pineapple.
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Blend the soaked chiles, achiote, pineapple juice, vinegar, garlic, oregano, and salt until completely smooth to make the adobo.
Smear the adobo generously over every slice of pork. for at least 4 hours (or overnight).
To simulate a trompo at home, stack the pork slices tightly on a skewer stuck into a pineapple base.
the stack in a 400°F (200°C) oven or indirectly until the edges are crispy and charred.
Slice the meat thinly off the stack as it cooks.
Serve the charred meat on warm corn tortillas topped with diced pineapple, raw onion, and cilantro.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
