Serve with warm tortillas, tomatillo-avocado salsa, finely diced onions, chopped cilantro, and lime wedges – maybe a margarita or two on the side.Carve off the meat in thin slices with a sharp knife into a bowl or directly into the taco like a true taquero!.Taste for hot sauce, acidity and salt and fold in some finely chopped pineapple – then transfer to a bowl. Add the avocado, juice of half a lime, a handful of cilantro, and 4-5 tbsp of Vera Mexicana Tomatillo Verde Sauce (add more or less depending on your spice tolerance) in a blender and blend until smooth. Choice of meat, avocado, sour cream, cheese, jalapeos, lettuce, and tomato. While the meat is resting, make your salsa! Peel and de-seed an avocado and cut into chunks. Welcome to Taqueria El Trompo in San Antonio, TX.Bake in the oven for 1,5 hours until the pork looks grilled on the outside of your “trompo” and rest the meat outside of the oven for 10 minutes.Place two more slices of pineapple at the top. The meat then spins around in front of an open fire until it begins to cook through. Place the wooden skewer directly in the middle of the pineapple slices and fill up the skewer with the pork slices until there’s about 4 cm left at the top. Next, the meat is placed on a large trompo, which literally means spinning top.Cut the pineapple into 2 cm (½ inch) slices and place two slices in the middle of the baking sheet. 16.87 Torta Hawaiian 15.
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