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Tacos de Adobada Tijuanense (Tijuana-Style Adobo Pork Tacos)

Name: Tacos de Adobada Tijuanense (Tijuana-Style Adobo Pork Tacos)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 800 g Adobada pork; 4 Guajillo Chilli; 2 Ancho Chilli; 3 Chilli de Arbol; 5 cloves Garlic; 50 ml White Vinegar; 1 tsp Cumin; 1 tsp Mexican oregano; 16 Corn Tortilla; 1 White Onion; 1 bunch Coriander; 1 tsp Salt; 150 ml Green Salsa

70 min (30 prep + 40 cook) Medium 4 servings Baja California

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Tijuana-style adobo pork tacos from the vertical spit with pineapple and salsa.

About this recipe

Tacos de adobada tijuanense are tacos of pork marinated in a red chilli and spice adobo, carved from a vertical spit in the Tijuana style, served on corn tortillas with onion, coriander, pineapple and salsa.

History & Origin

Tacos de adobada - also known as tacos al pastor in many regions of Mexico - have in Tijuana their own genuine expression that distinguishes them from the capital city style. Whilst in Mexico City tacos al pastor have Lebanese influence and are prepared with pork marinated in chilli adobo with pineapple incorporated, the Tijuana version, called adobada, is characterised by a spicier, more heavily spiced adobo of guajillo, ancho and árbol chillies, vinegar and garlic, with pineapple served as a garnish rather than in the marinade. The taco culture of Tijuana is legendary: the border city has one of the most vibrant and competitive taco scenes in Mexico, with taqueros who have spent decades perfecting their vertical spit. The pork - usually shoulder or leg - is layered around the trompo after marinating for a minimum of 24 hours. When carved from the spit, the outer layers are perfectly caramelised and crispy whilst the interior remains juicy. On Avenida Revolución and at the Mercado Hidalgo in Tijuana, adobada is the quintessential taco, served on double corn tortillas with finely chopped onion, fresh coriander, grilled pineapple and salsas ranging from mild green to fiery habanero.

Estimated cost

£11.50

Total cost

£2.88

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

410

Calories

26g

Protein

36g

Carbohydrates

20g

Fat

Fibre

640mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepara el adobo: tuesta y remoja los chiles guajillo, ancho y de árbol 20 minutos en agua caliente. Licúa con ajo, comino, orégano, vinagre, sal y un poco del agua de remojo hasta obtener una pasta espesa.
💡 Cuela el adobo para una textura más tersa.
2
Corta la carne de cerdo en filetes delgados (0.5 cm). Unta cada filete generosamente con el adobo. Apila y marina en refrigeración mínimo 8 horas (mejor 24 horas).
💡 Entre más tiempo marine, más sabor tendrá la carne.
3
Coloca los filetes marinados en una sartén o plancha caliente con un poco de aceite. Cocina a fuego medio-alto, presionando ligeramente, 3-4 minutos por lado hasta que estén caramelizados y con bordes crujientes.
💡 Si tienes un trompo vertical, úsalo; si no, la plancha da buenos resultados.
4
Pica la carne cocinada en trozos pequeños con el cuchillo sobre la tabla. Mezcla los bordes crujientes con la carne jugosa del interior.
5
Calienta las tortillas de maíz de dos en dos. Sirve la carne adobada sobre las tortillas dobles. Añade cebolla picada finamente, cilantro fresco y salsa roja al gusto.
💡 La piña asada en rodajas es la guarnición clásica tijuanense.