Tacos de Trompo

Slice the meat so that it is not too thick and not too thin. Add all the ingredients for the marinade in a blender and blend it very well. In a big bowl, add the meat and coat it well into the marinade. Marinate in the fridge for at least two hours, but the longer, the better. Peel the pineapple and cut it in half. Insert one half of the pineapple on the oven stick, and then the meat, if necessary, place some slices around the stick to shape it evenly, and finish by inserting the other half of the pineapple on top. Roast at 350 for at least 1 hour, you can start shaving the trompo by the burnt edges. make sure the internal temperature is over 145 F, and to make tacos, use corn tortillas, to make gringas, use flour tortillas with Oaxaca or chihuahua shredded cheese (quesadillas). Top it with chopped onions and cilantro, chopped roasted pineapple, salsa, and a squeeze of lime.