Take taco night to the next level with this authentic recipe for pork marinated in the complex flavors of two Mexican peppers!
I love whipping up tacos at home. It’s such a simple yet satisfying meal. When I want to level up from the typical ground-meat-in-a-skillet variety, I look for flavorful marinades and easy cooking methods for a change of pace. This adobada tacos recipe certainly fits the bill!
The first time I made these, it was a weekend when friends were coming over. I liked the hands-off approach because it freed me up to socialize until it was time to assemble the tacos. And that made for a fun activity! I set up a toppings station with bowls of diced onions and peppers, chopped cilantro, lime wedges, and a variety of hot sauces. Then everyone tailored their tacos to their own preferences—and I had minimal cleanup afterward.
But really, the best part of this dish is the delightful flavors! The ancho and guajillo chiles create a mild, smoky, and slightly fruity chili essence, rather than overwhelming heat. You might notice a touch of sweetness from the natural sugars in the chiles. Plus, the distilled white vinegar and orange juice add a bright, tangy counterpoint that beautifully balances out the richness of the pork shoulder—which turns out incredibly tender after slow roasting and fairly bursts with all the marinade’s complex elements. And the bacon layered with it becomes delightfully crisp, rendering some fat that adds a salty, smoky, and rich dimension to every single bite!
When I want this dish on a weeknight, I’ll start the marinade in the morning and let it soak most of the day. Then I just pop the dish into the oven, get a few chores done, and sit down to an incredible meal.
What are adobada tacos?
Also known as tacos de adobada or carne adobada, adobada tacos are a classic Mexican street food featuring pork marinated in a deeply flavored adobo sauce made from dried chilies, spices, and vinegar. The term adobada comes from Spanish, meaning “marinated.” It refers specifically to meat that has been bathed in a chili-based marinade known as adobo. This preparation is especially common in western states like Colima, Jalisco, and Michoacán. Traditionally, adobada uses cuts of pork that are layered with pineapple and sometimes bacon, then roasted or grilled, inspired by Middle Eastern spit-roasting techniques that Lebanese immigrants introduced to Mexico. Although there are regional and family-specific variations, adobada tacos are nearly always served on soft corn tortillas and topped with chopped onions, cilantro, and a splash of lime—a reflection of the vibrant street food culture that makes tacos an everyday favorite across Mexico.
How do I store leftovers?
Fully assembled tacos are best enjoyed fresh. If you have leftovers, wrap them tightly in foil or plastic wrap, place them in an airtight container in the fridge, and enjoy them within 1-2 days. You can store the filling separately in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months. I don’t recommend freezing fully assembled tacos, as the tortillas and toppings will become unappetizing. Thaw frozen filling overnight in the fridge. Reheat in a skillet over medium heat, covered with foil in a 350°F oven, or in the microwave in 30-second intervals. Then make tacos with fresh tortillas and toppings.
Serving suggestions
These adobada tacos are delicious on their own, but they’re even more enjoyable when served with a few side dishes. I love to serve them with this Refried Beans Recipe, this Mexican Rice Recipe, and a Mexican Chopped Salad. They’d also pair well with Mexican Street Corn Salad Esquites, Three Bean Mexican Corn Black Bean Salad, or this tasty Taco Rice.
Ingredients
- 2 ancho chiles seeded and stems removed
- 2 guajillo chiles seeded and stems removed
- 3 garlic cloves
- 1 3/4 ounces achiote paste 1/2 bar
- 3 tablespoons distilled white vinegar
- 1/2 cup orange juice
- 2 pounds boneless pork shoulder sliced
- 1/4 cup extra-virgin olive oil divided
- Salt and pepper to taste
- 8 slices bacon
- 1 small pineapple peeled and cut into 1/4-inch-thick slices
- Corn tortillas small size, for serving
- 1 cup white onion finely chopped
- 3/4 cup fresh cilantro finely chopped
- 4 limes cut into wedges
Instructions
- Place the ancho and guajillo chiles in a bowl and cover with warm water. Let them soak for 10 minutes until they soften, then drain and set aside.
- In a blender, combine the softened chiles, garlic cloves, achiote paste, white vinegar, and orange juice. Blend until smooth to form your marinade.
- Place each pork slice between two sheets of plastic wrap and gently pound with a mallet until the meat is about 1/4-inch thick.
- Lightly grease a baking pan with a bit of olive oil or line it with parchment paper to avoid staining. Arrange the pork slices in a single layer, lightly season with salt and pepper if desired, and spread the marinade evenly over the meat. Then layer bacon slices followed by pineapple slices on top of the pork.
- Cover the pan and refrigerate for 2 hours to allow the flavors to meld.
- Remove the marinated meat from the refrigerator about 30 minutes before cooking to let it reach room temperature. Preheat your oven to 375°F. Drizzle a little more olive oil over the layered meat. Roast in the oven until the pork is cooked through, about 45 to 50 minutes.
- Let the roasted meat rest for 10 minutes. Then, using a sharp knife, thinly slice through all the layers to create strips of pork, bacon, and pineapple. Brush corn tortillas with some of the leftover pan oil and warm them in a hot pan.
- Fill each warmed tortilla with the sliced meat, add chopped white onion and cilantro, and finish with a squeeze of lime juice.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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