Carne Adovada Tacos
Dive into the bold, smoky flavors of the Southwest with these irresistible Carne Adovada Tacos. Tender pork shoulder is marinated and slow-cooked in a rich, earthy red chile sauce made from New Mexican dried chiles, garlic, cumin, and apple cider vinegar, resulting in melt-in-your-mouth perfection. This recipe showcases the art of layering flavors, from toasting chiles to crafting a velvety sauce that's both vibrant and aromatic. Serve the savory, shredded pork in warm corn tortillas and top with fresh cilantro, diced onion, and a squeeze of zesty lime for an unforgettable taco experience. Perfect for a crowd-pleasing dinner or a flavorful weekend indulgence, these tacos celebrate authentic New Mexican cuisine at its finest.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (cut into 1-inch cubes)
- 10 chiles New Mexican dried red chiles (stemmed and seeded)
- 6 cloves garlic cloves (peeled)
- 1 medium yellow onion (quartered)
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons apple cider vinegar
- 2 cups chicken broth
- 1 teaspoon salt
- 12 tortillas corn tortillas
- 0.25 cup chopped cilantro (for garnish)
- 0.25 cup diced white onion (for garnish)
- 4 wedges lime wedges (for serving)
Instructions
In a large skillet over medium heat, toast the dried red chiles for 1-2 minutes on each side, until fragrant. Be careful not to burn them.
Transfer the toasted chiles to a medium-sized heatproof bowl and cover them with 2 cups of boiling water. Let the chiles soak for 20 minutes, until they soften.
Drain the softened chiles and transfer them to a blender. Add the garlic, quartered onion, oregano, cumin, apple cider vinegar, chicken broth, and salt. Blend until smooth, creating a red chile sauce. If the sauce is too thick, add a few tablespoons of water to reach a pourable consistency.
Strain the red chile sauce through a fine-mesh sieve into a bowl to remove any remaining solids for a smoother texture.
In a large mixing bowl, combine the cubed pork shoulder and the red chile sauce. Toss until the pork is fully coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, preferably overnight for deeper flavor.
Preheat your oven to 325°F (163°C).
Transfer the marinated pork and sauce to a large Dutch oven or oven-safe pot. Cover with a lid and bake in the oven for 2½ to 3 hours, stirring occasionally, until the pork is tender and easily shredded.
Remove the pot from the oven and use a fork to shred the pork into bite-sized pieces, mixing it with the sauce.
Warm the corn tortillas in a dry skillet or directly over a flame for a few seconds on each side until pliable.
Assemble the tacos by filling each tortilla with the Carne Adovada pork. Garnish with chopped cilantro, diced onion, and a squeeze of lime juice.
Serve immediately and enjoy!
Nutrition Facts
Calories |
3884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.0 g | 259% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4215 mg | 183% | |
| Total Carbohydrate | 320.7 g | 117% | |
| Dietary Fiber | 57.1 g | 204% | |
| Total Sugars | 18.2 g | ||
| Protein | 214.7 g | 429% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5048 mg | 107% | |
*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.
