Grilled Al Pastor Skewers Mini Trompitos

Steps

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1. 1
   Add the New Mexico chile pods, ancho chile, deolon chiles, and onion to a small saucepan, cover with water, and bring to a boil over high heat.
   ≈0:07
2. 2
   Transfer the boiled chiles and onion to a blender cup with half a cup of water and blend until smooth.
   ≈0:20
3. 3
   Combine the blended chiles with allspice berries, cloves, ginger, garlic, salt, black pepper, cumin, onion powder, garlic powder, oregano, vinegar, pineapple juice, orange juice, and achote in the blender and blend until smooth.
   ≈0:34
4. 4
   Set the adobo sauce aside.
   ≈1:00
5. 5
   Take the pork loin chops, slice them in half lengthwise, open them out, and pound them to a thin sheet using a Ziploc bag and meat mallet.
   ≈1:06
6. 6
   Cut the thin pork sheets into small squares.
   ≈1:22
7. 7
   Place the pork squares in a Ziploc bag and pour the adobo sauce over them, mixing until all the meat is well coated.
   ≈1:35
8. 8
   Marinate for at least 8 hours.
   ≈1:42
9. 9
   Using metal skewers, start with a piece of pineapple, then alternate stacking the marinated pork and pineapple chunks, ending with pineapple. Repeat until all skewers are assembled.
   ≈1:48
10. 10
    Place the skewers on the grill and cook for 12 to 15 minutes, flipping every 2 minutes until fully cooked through.
    ≈2:02
11. 11
    Serve once cooked.
    ≈2:15