Homemade Tacos de Adobada
Street Tacos are the life blood of Mexican Food. Whether it’s in the heart of Mexico City or the streets of San Diego…when you find the place that makes the taco you love, you’re going to stick with it. We found an easy recipe from our Amiga Chef Marcela. She’s a fly Latina who lives in San Diego with a flare for making amazing Mexican food. Check out her blog, books, and videos online. So what makes this recipe special? It’s the unique mix of flavors that will tickle your taste buds. The process is simple, authentic and another easy Mexican recipe you’ll love from the Hispanic Food Network. Enjoy!
- 2 guajillo chiles, hydrated by soaking in warm water 10 minutes, and drained
- 2 ancho chiles, hydrated by soaking in warm water 10 minutes, and drained
- 2 whole garlic cloves
- 1/2 bar achiote paste
- 1/4 cup distilled white vinegar
- 1/2 cup fresh-squeezed orange juice
- 2 pounds boneless pork shoulder, sliced into ¼-inch-thick slices (milanese-style)
- 10 slices of bacon
- 1 small pineapple, peeled and thinly cut into ¼-inch-thick slices
- 4 tablespoons of canola oil
- 1 cup of white onion, finely chopped
- 1 cup of cilantro, finely chopped
- 6 limes, cut into quarters
- Small corn tortillas
Preheat oven to 375 degrees F.
- In a blender, combine chiles, garlic cloves, vinegar, orange juice, and a pinch of salt and pepper. Blend until all ingredients are combined: consistency should be paste like. Set aside.
- Place a slice of meat between two sheets of plastic wrap. Using meat mallet (or rolling pin), gently flatten meat until it is very thin, about ¼-inch thick. Continue to do this for remaining meat.
- Grab a baking pan and spread with oil. This will help your meat to not stick to baking pan. Start by putting a couple of slices of meat on pan. Season with salt and pepper. Spread adobo paste on meat until fully covered, top with 3 slices of bacon and then a couple slices of pineapple and repeat until you are out of meat, bacon and pineapple. It looks just like a stack of marinated meat. Let your meat marinade for 2 hours in the refrigerator.
- Preheat oven to 375F. Let meat stand 15 minutes at room temperature (so it’s not too cold when you put in the oven). Drizzle with oil and roast until cooked through in the center, about 40 to 50 minutes.
- Let stand 10 minutes, then transfer the entire stack to a cutting board (do not discard of the oil left on the baking pan, it will be used to heat the tortillas). Starting from an edge of the stack, thinly slice downwards so you get a stack of thinly sliced, cooked strips of pork and pineapple. Make a few slices so you can make a few tacos.
- Once your meat is sliced, grab a tortilla and, using a pastry brush, smear leftover oil from pan on both sides of the tortilla. Place tortillas on a warm pan over medium-high heat until warmed through. Make tacos using sliced meat, onion, cilantro, cooked pineapple, and a sprinkle of lime juice. Go ahead and add fresh salsa (if you have any), but I think this has enough flavor as is!