Adobo-Rubbed Pork Tacos

About this recipe

Pork marinated in a deep red dried-chilli adobo in the Michoacán style. The meat sits in guajillo and ancho chilli paste with garlic, cumin and oregano for hours, then is griddled until juicy with caramelised edges. An intensely flavoured taco worth the wait.

1. 1

   Deseed the chillies and soak in hot water for 20 minutes. Blend with garlic, vinegar, cumin, oregano and salt until you have a smooth adobo paste.

   💡 Lightly toast the chillies on a dry griddle for 30 seconds before soaking to deepen the flavour - no longer or they turn bitter.

2. 2

   Cut the pork into 1 cm strips. Coat thoroughly in the adobo, cover and refrigerate for at least 4 hours - overnight is ideal.

   💡 The vinegar in the adobo also acts as a tenderiser: the longer it marinates, the more tender the meat.

3. 3

   Heat a cast-iron griddle or heavy frying pan over very high heat. Shake excess adobo off the pork strips and cook 3–4 minutes each side without moving, to caramelise.

   💡 Excess adobo will burn: shake off the surplus before placing the meat on the griddle.

4. 4

   Once cooked, rest the pork for 2 minutes then chop into small pieces on a board or directly on the griddle.

5. 5

   Warm the tortillas and build the tacos with the adobo pork. Serve with chopped white onion, coriander and your favourite salsa.

   💡 A stone-ground salsa of toasted árbol chilli and roasted tomato pairs perfectly with the deep adobo flavour.