For the tacos, heat the oil in a large saucepan over a medium heat and add the garlic and spices and cook for about 30 seconds. Add the mince base, along with a splash of water and cook on a low heat.
In Puebla, a trompo is used to make so-called “tacos árabes,” a name that honors its origin. In Mexico City, tacos al pastor are also cooked trompo-style, with the meat oftentimes marinated ...