These Adobada tacos are a bit different from the classic Al Pastor. The adobo used here has no achiote or annatto paste and they don’t include pineapple either. Adobada comes from the beautiful adobo made with a combination of dried chilies and spices. Traditionally made with pork, the adobo works wonderfully well with any other protein, even with tempeh, just as we did here. A classic adobo for delicious and authentic homemade Mexican food.
Tacos de Adobada
-500g Pork Shoulder or veggie alternative. We used tempeh.
-vegetable oil, as needed
-1 ancho chili
-2 garlic cloves
-1 ½ tbsp vinegar
-½ tsp black pepper
-½ tsp ground cumin
-1 tsp oregano
-1 bay leaf
-½ cup of water
-salt to taste
1 Clean and soften guajillo and ancho chilies by removing the stem and seeds. Place them in a bowl and cover them with boiling water for 15 minutes.
2 Transfer to a blender and add the garlic, vinegar, chipotle, and spices. Blend until smooth. Add salt to taste.
3 Transfer the adobo to a shallow dish and cover the meat or tempeh on both sides with it. Cover and keep inside the fridge for as long as possible.
4 Add a little bit of oil to a frying pan and set to medium. Fry the pork/tempeh until it starts to brown on both sides. Transfer the cooked protein to a bowl and keep covered. Slice the pork/tempeh into small bite-sized pieces and if desired, transfer back to the frying pan to brown a little bit more.
5 Warm the tortillas by using the same frying pan used to cook the meat. This will make use of whatever leftover oil and adobo.
-your favourite salsa! We recommend Green Salsa for these tacos!
-we highly recommend trying our Spicy Lime Sauce with these tacos! Recipe here
1 Serve the tacos by adding radishes, diced onions, coriander, and your favourite salsa!
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