![]() One of the traditions they brought with them was the method of roasting meat on a vertical spit. An inexpensive, heavily marbled cut of pork, such as boneless Boston butt, pork shoulder or picnic ham, is braised or simmered for several hours with seasonings and lard until it is so tender that is can be shredded. What kind of meat is carnitas?Ĭarnitas - which means “little meats” in Spanish - is a Mexican pork dish. A trompo uses a string wrapped around it to get the necessary spin needed. Due to its shape, a trompo spins on its axis and swirls around its conic tip which is usually made of iron or steel. Playing with a trompo consists of throwing the top and having it spin on the floor. Stupak told Grub Street that pineapple rests on top of the spit so that it’s easily accessible to the taco makers, and the belief that it marinates the meat is pure speculation. You might be interested: Readers ask: How Much Taco Meat Do I Need To Cook For 30 People? Why do al pastor tacos have pineapple? The rest of us need to do a bit more work. If you are lucky enough to live near a Mexican meat market, you can probably find it right at the meat counter. Normally, al pastor is made with boneless pork shoulder sliced super, super thin. Taquero preparing tacos de trompo to order. This particular marinade gives the meat a smokey, slightly spicier flavor. Hailing from Monterrey, Nuevo León, in northern Mexico, a taco de trompo is pork seasoned with little more than smoked paprika served on corn tortillas. Pork is marinated in a combination of dried chilies, spices, pineapple, and typically achiote paste, then slowly cooked with charcoal or gas flame on a vertical rotisserie called a trompo (lit: spinning top), the meat is shaved off as the outside is browned, and made into tacos. 13 What does Pastor mean in Mexican food?.10 Are Adobada and al pastor the same thing?.5 Why do al pastor tacos have pineapple?.3 What cut of meat is used for al pastor?.In a town where $5 tacos and $10 tequila shots at bars like Federales draws crowds, getting your taco fix on the side of Federal Boulevard is a delicious reminder of where and how to really experience the best of Denver's food scene. While I ate, I watched a steady flow of people picking up bags loaded with tacos to go and men just getting off a shift and enjoying their post-work eats in the parking lot. Once you secure your plate, you can scoop on optional additions like slices of lime, pieces of pineapple, spicy onions pickled with habenero chiles, and a mild green salsa or spicier (but not searing hot) red variety. Pieces of pork sliced oh-so-thin off the spinning trompo with a long knife are charred for a few minutes on the griddle before being loaded on corn tortillas and topped with a heap of diced onions and cilantro. While the asada is tasty in its simplicity, the al pastor is the main draw. What you're eating: A haul of tacos available in orders of five for $10. One table is available if you opt to stay and eat your taco fresh from the trompo, which is the way to go if you want to avoid a soggy tortilla. Angel Mora and his family have operated El Sabor De Mi Puebla for four years you can find it on the corner of South Federal and Louisiana churning out a full menu of tacos, tortas, quesadillas, burritos, menudo, hamburguesas, Sinaloa-style hot dogs and more.īut on weekends and some Mondays "when we feel like it," Mora's son-in-law told me with a smile, the family sets up a griddle under a pop-up tent at the Barn Store where there are just two items on offer: tacos al pastor (pork) and asada (steak). While there are many options for Mexican eats on this street, I recently pulled into the parking lot of the Barn Store, home to a pop-up that specializes in al pastor cooked on a trompo. Molly Martin The place: Driving down South Federal Boulevard, you may spot them by trucks and trailers in dusty parking lots: towers of meat stacked on meat, spinning slowly on a trompo, which translates to "spinning top." You may spot them, but you've never stopped for a taste.
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