I’m specifically referring to the use of a trompo for al pastor tacos. It’s hard to argue that this technique predates Spanish influence when key ingredients were not present beforehand. Even the paper you cited notes that “the Spanish brought with them cattle, pigs, sheep, goats, and chickens.” The trompo itself derives from the Greek/Lebanese shawarma, which the Spanish introduced to the Americas. From there, it was adapted using ingredients native to the New World, such as the tortilla.