Adobada Tacos
These flavorful adobada tacos feature juicy marinated meat cooked to perfection, ideal for a quick and satisfying meal.
Ingredients
Meat and Marinade
- 1.5 to 2 pounds thin sliced pork shoulder or pork butt, or chicken thighs Chicken thighs stay juicier and are more forgiving.
- 2 to 3 peppers chipotle in adobo Use 1 pepper for a milder flavor.
- 2 dried chiles Guajillo or ancho chiles Remove stems and seeds, or substitute with 2 tablespoons chili powder.
- 3 to 4 cloves garlic
- 2 tablespoons vinegar Apple cider vinegar is recommended.
- 1/4 cup pineapple juice Orange juice can be used as a substitute.
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt Salt at the end if needed.
- 1 teaspoon brown sugar or honey Optional, but recommended.
- 1 to 2 tablespoons oil For cooking.
- corn or flour tortillas tortillas Corn tortillas are classic.
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Instructions
Make the Adobada Style Marinade
- If using dried chiles, soften them by covering with very hot water for about 10 to 15 minutes.
- Add the softened chiles to a blender along with chipotle peppers and sauce, garlic, vinegar, pineapple juice, cumin, oregano, smoked paprika, salt, and optional brown sugar.
- Blend until smooth, adding a splash of chile soaking water or a spoonful of water if too thick.
- Taste for balance; it should be smoky, tangy, and a little salty.
Marinate and Cook
- Slice your pork or chicken into thin strips.
- Toss meat with the marinade in a bowl or zip bag, then cover and refrigerate for at least 30 minutes, preferably longer.
- Heat a large skillet over medium-high heat and add a little oil.
- Cook the meat in batches to avoid crowding the pan and ensure browning — about 8 to 12 minutes total depending on thickness.
- Warm tortillas in a dry pan for about 20 seconds per side.
- Build your tacos and enjoy!
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Note
To make a complete taco night, serve with toppings like chopped onion, cilantro, lime wedges, or cooked beans and rice. Leftovers taste great in quesadillas or breakfast tacos.