Xochipillis Pork Adobada Tacos Recipes

OVEN BAKED WEEKNIGHT CARNE ADOVADA PORK TACO RECIPE

Steps:

• Preheat your oven to broil/500ºF. Wash your dried chiles in warm water, then remove the stems and toss in oil. Arrange in one layer on a foil covered baking sheet and roast chiles for 45 seconds. Alternately, just soak them in warm water for 10 minutes.
• Meanwhile, chop your onions and slice your pork and season with salt and pepper. Set aside.
• Transfer the chiles to a blender along with 1 cup sodium free chicken stock, garlic, sugar, and oregano.
• In an oven proof baking pan or skillet, combine cubed pork, chile sauce, and onions. Allow to marinate for 15-30 minutes.
• Broil your pork for 10 minutes, flipping once at the 5 minute mark (stretch goal: broil for another 15-30 minutes)
• Enjoy with mexican/spanish rice and refried beans, or as tacos with lime, cilantro, and onion. Also consider roasting pineapples at the same time you roast your pork.

GRILLED PORK TACOS AL PASTOR

Steps:

• Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften.
• Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.
• Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade.
• Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight.
• Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
• Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil.
• Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter.
• Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate.
• Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.

MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY

Steps:

• Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
• Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
• Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
• To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
• Enjoy!

TACOS DE ADOBADA

Steps:

• Wash the chilies and put them in a bowl.
• Cover them with boiling water and let them soak for 15 minutes or until they are soft.
• Place the chilies, garlic, cumin, peppercorns, oregano, and bay leaf in a blender.
• Add two teaspoons of salt, vinegar, and half a cup of water.
• Blend until smooth then transfer the sauce to a large dish.
• Allow the sauce to cool down completely then add to the dish the meat and turn over until all pieces are fully coated.
• Cover the bowl with cling film and place it in the fridge. Leave it to marinate for at least 3 hours or overnight.
• Sauté the spring onions in a tablespoon of oil with a pinch of salt until lightly browned.
• Cover the pan and cook over low heat until soft.

XOCHIPILLI'S PORK ADOBADA TACOS

Steps:

• Puree the salt, pineapple, achiote and garlic in a blender until a thick paste forms, adding up to 1/4 cup water if necessary.
• Trim and remove most of the fat from the pork butt. Slice and then dice the trimmed meat and mix with half the puree. Place in the fridge and let sit for 24 hours.
• Before cooking the pork, rub the puree into the meat, adding more if necessary. Add to a skillet and cook over medium heat until the meat is cooked through and browned, 6 to 10 minutes.
• On a heated griddle, warm two tortillas and place them together one on top of the other, fill with meat. Garnish with a sprinkle of cilantro and serve.

MARINATED HOT PORK: CARNE ADOVADA TACOS

Steps:

• Place the meat into an 11 by 12-inch baking dish. Toss the meat and dry ingredients with 2 cups soybean oil. Marinate overnight or for 6 hours covered in the refrigerator.
• Preheat oven to 350 degrees F.
• Bake, covered, in the oven for 45 to 60 minutes. Remove and allow to cool slightly.
• When slightly cooled chop meat into small cubes. Serve on 2 warm soft white corn tortillas. Sprinkle with diced white onion and chopped cilantro, and of coarse a squeeze of fresh lime!

XOCHIPILLI'S PORK TOSTADAS

Steps:

• In a large saucepan, add pork, quartered onion, smashed garlic, salt, thyme and 6 cups of water, heat on medium-high and bring to a boil. Skim any foam that rises to the surface.
• Reduce heat to medium low and partially cover. Simmer until pork is tender, 60-90 minutes.
• Drain, setting aside one cup of the liquid. Using a potato masher, smash the pork until it breaks apart.
• Heat oven to 400°F Lay tortillas out on two baking sheets. Brush them lightly with canola oil on on both sides and lightly salt. Top with upside-down cooling racks to keep them flat and bake for about 10-15 minutes, until lightly browned. You will want to swap the position of the baking sheets half-way through. Definitely keep an eye on the tortillas since they can easily go from golden brown to yucky brown fairly quickly. Set aside and allow to cool.
• Meanwhile, heat oil in a large skillet (I like cast iron for this). Add pork, diced onion and oregano and cook until browned with crisp edges, about 10 minutes. Add garlic and continue to cook until it becomes fragrant, less than a minute.
• Add tomatoes, chipotle powder, reserved liquid and bay leaves. Stir in and continue to cook until nearly all of the liquid has evaporated.
• Top each tortilla with 1/2 cup lettuce and 1/8 of the pork mixture. Optional toppings are light sour cream, diced fresh tomatoes and cilantro.