Adobada Tacos
Bursting with bold and smoky flavors, Adobada Tacos are a must-try for anyone craving authentic Mexican cuisine. This mouthwatering recipe features tender, marinated pork shoulder infused with a vibrant blend of ancho and guajillo chili powders, cumin, oregano, garlic, and the zesty notes of orange juice and vinegar. After a slow bake to perfection, the pork is sliced and layered onto warm corn tortillas, then topped with fresh cilantro and onion for a refreshing crunch. Served with lime wedges for a tangy finish, these tacos are ideal for taco nights, gatherings, or impressing your family with restaurant-quality results. Whether you're a fan of street food or exploring new flavors, these Adobada Tacos will deliver unforgettable spice, aroma, and authenticity. Perfect keywords: Adobada Tacos, Mexican street food, marinated pork, chili marinade, authentic Mexican tacos.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 2 tablespoons Ancho chili powder
- 2 tablespoons Guajillo chili powder
- 1 teaspoon Cumin
- 1 teaspoon Dried oregano
- 4 Garlic cloves
- 1 cup White vinegar
- 1 cup Orange juice
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 12 Corn tortillas
- 1 cup Chopped onion
- 1 cup Chopped cilantro
- 4 Lime wedges
Instructions
Cut the pork shoulder into thin slices, approximately 1/4 inch thick, for maximum marinade absorption.
In a large mixing bowl, combine ancho chili powder, guajillo chili powder, cumin, oregano, minced garlic, white vinegar, orange juice, salt, and black pepper. Mix well to form the marinade.
Add the pork slices to the marinade, ensuring all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
Preheat the oven to 350°F (175°C).
Heat olive oil in a large skillet over medium-high heat. Sear the marinated pork slices for 2-3 minutes on each side until browned.
Transfer the pork slices to a baking dish and cover with aluminum foil. Bake in the oven for about 60-90 minutes or until the pork is tender and fully cooked.
Once the pork is cooked, allow it to rest for a few minutes before slicing it into smaller, taco-appropriate pieces.
Warm the corn tortillas in a skillet over medium heat for about 1 minute on each side or until pliable.
Assemble the tacos by placing a generous portion of adobada pork onto each tortilla.
Top with chopped onion and cilantro.
Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 50% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 6.4 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 835 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
