From holajalapeno.com

Mexican-Style Pork Adobada Tacos

4 servings · 35 min prep · 20 min cook

Ingredients

For the adobada

• 2 pounds boneless pork shoulder, cut into thin strips (¼-inch slabs; pork shoulder steaks or ribs work great)
• 6 dried guajillo chiles, stemmed, seeded and rinsed
• 2 dried ancho chiles, stemmed, seeded and rinsed
• 1 cup fresh orange juice
• ¼ cup apple cider vinegar
• 4 cloves garlic, peeled
• 2 chipotle chiles in adobo
• 1 teaspoon dried oregano (preferably Mexican oregano)
• 1 teaspoon ground cumin
• 1 tablespoon brown sugar
• 2 teaspoons kosher salt

For serving

• 2 tablespoons neutral oil, like avocado or sunflower oil
• 12 warm corn tortillas
• ½ white onion, minced
• 1 small bunch cilantro, minced
• 2 limes, cut into wedges
• 1 ripe avocado, diced

Steps

1. Thinly slice 2 pounds pork shoulder into ¼-inch thick strips. If they are really wide, cut them into smaller bite-sized pieces. Place the pork in a glass dish or resealable plastic bag.
2. Toast the chiles. Heat a large dry frying pan over medium heat. Toast 6 guajillo chiles and 2 ancho chiles for about 30 seconds per side, until fragrant. Don't let them scorch. Fill the pan with water to cover the chiles. Bring to a boil, then remove from the heat and let soak until soft and pliable, about 30 minutes.

   30 min

3. Blend the adobada sauce. Remove the 6 chiles with tongs and add to a blender with 1 cup orange juice, ¼ cup apple cider vinegar, 4 cloves garlic, 2 chipotle chiles, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 tablespoon brown sugar, and 2 teaspoons salt. Blend until completely smooth, 1–2 minutes.
4. Marinate the pork. Toss the pork strips with the marinade in a large bowl or zip-top bag, coating every piece. Cover with plastic wrap or transfer to an airtight container, and refrigerate at least 4 hours, ideally overnight.

   4 hours

5. Sear the pork. Heat 1 tablespoon oil in a large cast-iron pan over medium-high heat until shimmering. Working in batches so you don't crowd the pan, add the marinated pork in a single layer. Sear without moving for 2–3 minutes until lightly charred. Stir and continue cooking until lightly charred all over but still juicy, stirring occasionally. If the meat is getting too dark before the insides are cooked, lower the heat.

   2-3 min

6. Remove the meat to a cutting board as it is done cooking, then chop into bite-sized pieces. Repeat with remaining 2 tablespoons oil and meat, cooking in batches until all the meat is cooked.
7. Build the tacos. Warm 12 corn tortillas in a dry pan, 20 seconds per side. Pile on the adobada. Top with ½ white onion, 1 small bunch cilantro, 1 ripe avocado, and a squeeze of 2 lime. Serve immediately.

Nutrition

Per serving

kcal

572

protein

24 g

carbs

60 g

fat

30 g

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