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Pork Adobada Street Tacos

Counter 09 · Latin Grill

Pork Adobada Street Tacos

Thin slices of pork shoulder soaked in a guajillo and ancho chile adobo, seared hard in cast iron and chopped for doubled corn tortillas with raw onion, cilantro and lime.

4.7 388 cooks rated this
Prep
35 min
Cook
25 min
Serves
6
Level
Medium
Free recipe Jump to method

Adobada is the northern Mexican cousin of al pastor: the same chile-stained pork, cooked on a flat top instead of a vertical spit. Toasting the dried chiles for only a few seconds per side is the difference between smoky and bitter, so stay by the pan. Slice the pork while it is partly frozen and you get thin, even pieces that char in the time it takes to warm tortillas. Taquerias stack two tortillas per taco so the juicy filling never breaks through, and you should too.

Method

  1. Toast the guajillo and ancho chiles in a dry skillet over medium heat for 10 to 15 seconds per side, just until fragrant and flexible. Cover with hot water and soak 20 minutes.

  2. Drain the chiles and blend with the orange juice, vinegar, garlic, oregano, cumin and salt until very smooth, adding a splash of soaking water if the blender stalls.

  3. Coat the pork slices in the adobo, cover and refrigerate at least 4 hours or overnight.

  4. Heat a 12-inch cast iron skillet over high heat until it just begins to smoke. Add 1 tbsp oil and lay in the pork in a single layer; cook 3 to 4 minutes per side until the edges blacken in spots and the pork reaches 145 F. Repeat with the remaining oil and pork.

  5. Rest the pork on a board for 3 minutes, then chop into 1/2-inch pieces, scraping any browned bits from the skillet over the meat.

  6. Heat the tortillas in pairs in the same skillet so they pick up some of the chile fat, about 20 seconds per side.

  7. Pile the pork onto doubled tortillas and finish with onion, cilantro and a squeeze of lime.

Dried red chiles crushed in a terracotta mortar with a wooden pestle
Dried red chiles crushed for the marinade
Tacos, tortilla chips, corn, limes and seasoned meat on a slate table
Taco night spread with limes and corn

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