Cooks this dish for paying guests · Verified chef · Answers buyers directly
19 h total170 min hands-onServes 8Hard
47 more verified cooks and this recipe costs $2.99
RISING → POPULARAl pastor lives or dies on the trompo: pack the marinated slices tight enough that they baste each other, then shave them thin straight into the tortilla.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Pork shoulder000 g
Guajillo chiles000 g
Ancho chiles000 g
Annatto seeds000 g
Fresh pineapple000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Reading dried chiles: pliable, glossy, and spotting last season's stock
Building and balancing a trompo so it cooks evenly
Gas trompos, home spits and what an oven rig can actually do
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 26 of the 34 carry a photo of what it should look like at that moment, and 7 carry a short clip for the parts a still cannot show.
Hardest step: carving slices thin off the trompo — step 20 of 34.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Ismael Cuevas Renteria watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Marinade that never got past the surface
Slices carved thick, so the fat never renders
Cold tortillas doing the work of hot ones
Two chile treatments go into one adobo and only one of them is toasted; the ratio between them is the whole difference from a stew.
Written by Ismael Cuevas Renteria. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
3 people cooked it, 95% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 47 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
