Pollo al pastor en trompo/ Chicken pastor in a “trompo”

Trompo de pollo al pastor

 

Esta idea la vi en Tasty y se me hizo maravillosa, ya que es de esas ideas que te hacen pensar ¿por qué no se me ocurrió antes? Pues a todos nos encanta el pastor, no es difícil de preparar en casa, pero yo nunca había pensado en prepararlo en “trompo”.

Así que hice la marinada con ayuda de Carmen, lo dejé reposar unas 5 horas, armé el trompo con un palito de madera y una base de cebolla, lo horneé por 1 hora y listo.

La marinada es una mezcla de jugo de naranja con achiote, piña y especies y queda deliciosa. La marinada no es la receta de Tasty, porque la verdad yo no le pongo mucho comino y le pongo trozos de piña para que suelte el juguito y quede más rico.

La textura del pollo queda súper suavecita y el trompo permite que las orillas del pollo queden doraditas.

Un abrazo,

Maca

 

Pollo al pastor en trompo

Trompo de pollo al pastor

INGREDIENTES

4 porciones

500 gr de milanesa de pollo en mitades

1 taza jugo de naranja

1 taza piña en cubos para el marinado

2/3 de paquete de achiote

1 cucharada de orégano seco

¼ cucharadita comino seco molido

3 cucharadas vinagre blanco

2 cucharadas sal de grano

1 cebolla grande para el trompo

1 palo de madera grueso

Tortillas para servir

Cilantro y cebolla finamente picado

Piña para servir

Salsa para servir

 

INSTRUCCIONES

  1. Licuar el achiote, jugo, comino, orégano, vinagre, sal y pimienta
  2. Vaciar en un refractario con la piña y las milanesas de pollo
  3. Dejar marinar mínimo 3 horas en el refri
  4. En un refractario par ahorno, forrarlo de aluminio, cortar una pequeña base de a cebolla para que se mantenga parada
  5. Precalentar el horno a 200°C
  6. Cortar el palo de madera a una altura que quepa en el horno sin tocar el techo para que no se queme
  7. Encajar el palo de madera en la cebolla para hacer el trompo
  8. Poner una rebanada de piña en el palo de madera, luego dos de las mitades de las milanesas, una rebanada delgada de cebolla, y repetir hasta que se acabe el pollo
  9. Bañar el trompo con el marinado y reservar el marinado para bañar el pollo en lo que se cuece
  10. Hornear por 45 minutos o hasta que esté dorada la carne. Hay que bañar el trompo cada 15 minutos con lo que quedó del marinado
  11. Sacar el trompo y picar la carne
  12. Servir con tortillas, cilantro, cebolla, piña y salsa

______________________________

Chicken pastor in a “trompo”

I saw this idea in Tasty and I thought it was wonderful because it is one of those ideas that make you think “Why didn’t I think of that before?” because everyone loves pastor, it is quite easy to make at home, but it had never occurred to me you could do the “trompo” at home.

So, I made the marinade with Carmen’s help, let it rest for about 5 hours, made the “trompo” with a wood stick using an onion as a base, put it in the oven for an hour and Voilà!

The marinade is a mix of orange juice, achiote, pineapple and spices and it is quite delicious. It is not the same marinade from Tasty, because I don’t really love the taste of cumin in pastor and I add chunks of pineapple so it releases its juice and the flavor is better.

The texture of the chicken is super tender and the “trompo” allows the meat to caramelize on the edges.

Hugs,

Maca

 

Chicken pastor in a “trompo”

INGREDIENTS

4 servings

500 gr chicken breast flattened thinly in halves

1 cup orange juice

1 cup pineapple in chunks for the marinade

2/3 package achiote mixture

1 tablespoon dried oregano

¼ teaspoon dried cumin

3 tablespoons vinegar

2 tablespoons sea salt

1 large onion to make the “trompo”

1 wooden stick

Corn tortillas to serve

Cilantro and onion to serve finely chopped

Pineapple to serve

Sause to serve

 

INSTRUCTIONS

  1. Blend achiote, juice, cumin, vinegar, oregano, salt and pepper
  2. Pour into a deep dish with the pineapple and flattened chicken breasts
  3. Let rest for at least 3 hours in the fridge
  4. In an oven proof dish, cover it with foil, but a small part of the onion so it can stand
  5. Preheat the oven at 200°C
  6. Cut the stick so it fits your oven and it doesn’t touch the superior wall
  7. Stick the wooden stick into the onion base so it can stand
  8. Place a slice of pineapple, then 2 of the halves of chicken, then a very thin slice of onion and repeat until you run out of chicken
  9. Pour part of the marinade on top of the “trompo” and reserve what is left so you can baste while it cooks
  10. Bake for 45 minutes or until the chicken until the edges are browned. You need to baste it every 15 minutes with the rest of the marinade
  11. Take the “trompo” out and slice the chicken
  12. Serve with tortillas, cilantro, onion, pineapple and sauce

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