1. For the trompo: place a pineapple chunk on the skewer and add Marinated Beef Flap Steak, Pork Chorizo, onion, and pineapple slices. Repeat the process until the trompo is 12 inches tall.
2. Place the trompo on a grill and cook over direct heat for 3 hours.
3. Cut the meat and serve tacos with Yellow Corn Tortillas. Garnish with onion, cilantro, and salsas.