These adobada tacos use thin-sliced pork shoulder in a guajillo-forward marinade balanced with orange juice, vinegar, garlic, and warm spices. You will get 12 tacos—enough for four servings—with browned edges, juicy pork, and a bright, chile-rich flavor.
This preparation keeps the pork in slices rather than stacking it on a vertical spit. Adobada and al pastor share chile-seasoned pork flavors, but al pastor is typically spit-roasted and often served with pineapple; they are not exact synonyms.
Adobada Tacos Recipe: Guajillo Marinade, Yield, and Ingredients
Yield: 12 tacos
Serves: 4
Marinating time: 4 to 24 hours
Cook time: 15 to 25 minutes
- 2 pounds boneless pork shoulder, sliced 1/4 inch thick
- 5 dried guajillo chiles
- 2 dried ancho chiles
- 4 garlic cloves
- 1/2 cup orange juice
- 1/4 cup apple cider vinegar
- 2 tablespoons neutral oil
- 1 tablespoon brown sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 24 small corn tortillas, for serving two per taco
- 1/2 white onion, finely diced
- 1/2 cup chopped cilantro
- 2 limes, cut into wedges
- Salsa and sliced radishes, optional
Cut the stems from the guajillo and ancho chiles, then shake out most of the seeds. Toast them in a dry skillet over medium heat for 20 to 30 seconds per side, just until fragrant. Do not let them blacken, or the marinade will taste bitter. Cover the toasted chiles with hot water and soak for 15 minutes.
Drain the chiles and blend them with the garlic, orange juice, vinegar, oil, brown sugar, salt, oregano, cumin, and pepper until smooth. Guajillos provide fruity chile flavor, ancho adds depth, and the vinegar supplies sharpness. Orange juice rounds the acidity while the sugar helps the pork caramelize. Strain the marinade if you want a silkier sauce.
Marinate the Pork and Check Doneness
- Place the sliced pork in a nonreactive bowl or resealable bag. Pour in the marinade and turn the pieces until thoroughly coated.
- Cover and refrigerate for at least 4 hours. Overnight gives the best flavor, but do not exceed 24 hours because the vinegar can make the surface soft.
- Remove the pork from the refrigerator 20 to 30 minutes before cooking. Scrape off excess marinade so it browns instead of steaming, but keep a thin coating on each slice.
- Cook the pork until the edges are deeply browned and the thickest piece reaches at least 145°F. Let it rest for 3 minutes, then check that the center is opaque and juicy. If a slice feels chewy, cook it another minute or two; thin shoulder should become tender without drying out.
- Stack the cooked slices and cut them into bite-size strips or small pieces. Slice across the grain where you can identify it.
Grill, Skillet, or Broiler: Compare Cooking Methods
Skillet: Use a cast-iron or heavy skillet over medium-high heat with a teaspoon of oil. Cook the pork in a single layer, working in batches, for 2 to 4 minutes per side. This method gives you the most control and excellent browned edges. Wipe out burnt marinade between batches if necessary.
Grill: Heat a gas or charcoal grill to about 450°F to 500°F and oil the grates. Grill the slices for 2 to 4 minutes per side, turning once. The grill adds smoky flavor, but watch closely because the sugar and chile solids can char before the pork is done.
Broiler: Arrange the pork on a foil-lined sheet pan and place it 4 to 6 inches below a fully heated broiler. Broil for 4 to 6 minutes per side, turning when the top is browned. This is the easiest option for a larger batch, though it produces less smoky flavor than grilling. Use an instant-read thermometer in the thickest slice rather than judging by color alone.
Assemble Tacos Adobada with Tortillas and Toppings
Warm the corn tortillas on a dry skillet for 20 to 30 seconds per side, or wrap them in a damp towel and microwave until pliable. Use two tortillas for each taco so they hold the juicy pork without tearing.
Fill each tortilla with about 2 1/2 ounces of sliced pork. Top with diced white onion and cilantro, then add salsa, a squeeze of lime, and sliced radishes if you like extra crunch. Serve the tacos immediately while the pork is hot and the tortillas are soft.