TacosMediumFree

Adobo-Rubbed Pork Tacos

Name: Adobo-Rubbed Pork Tacos
Prep time: 240 min
Cook time: 20 min
Total time: 260 min
Cuisine: Mexican
Ingredients: 3 tbsp White vinegar; 3 Ancho chiles; 1 tsp Salt; 4 cloves Garlic; 12 Corn tortillas; 600 g Pork leg or loin; 1 tsp Ground cumin; 1 White onion; 5 Guajillo chiles; 1 tsp Dried oregano

260 min (240 prep + 20 cook) Medium 4 servings Michoacán

Edmond Bojalil

Recetas Mexas

Published: Mar 26, 2026 · Updated: May 12, 2026

Pork in guajillo and ancho chile adobo, griddled until caramelised. Deep Michoacán flavour.

About this recipe

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

History & Origin

Enchilada meat - literally 'meat covered in chile' - is one of the oldest and most widespread preparations in Mexican cooking. The technique of marinating in a paste of hydrated dried chiles, vinegar and spices was perfected during the colonial period as a method of preservation before refrigeration existed. In Michoacán, the local adobo is built on guajillo chile - fruity and intensely red - and ancho chile, which adds depth and sweetness, enriched with cumin, local oregano and sometimes cinnamon. Pork is the preferred cut in this region, home of carnitas and corundas. The marinade caramelises on the griddle, creating slightly charred edges that are the soul of the taco. Plan ahead: a minimum four-hour marinade, overnight ideally.

Estimated cost

$13.00

Total cost

$3.25

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

450

Calories

32g

Protein

28g

Carbohydrates

22g

Fat

Fiber

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Deseed the chiles 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 chiles on a dry griddle for 30 seconds before soaking to deepen the flavour - no longer or they turn bitter.
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
Heat a cast-iron griddle or heavy skillet 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
Once cooked, rest the pork for 2 minutes then chop into small pieces on a board or directly on the griddle.
5
Warm the tortillas and build the tacos with the adobo pork. Serve with chopped white onion, cilantro and your favourite salsa.
💡 A stone-ground salsa of toasted árbol chile and roasted tomato pairs perfectly with the deep adobo flavour.