Juicy pork shoulder marinated in smoky chipotle-orange adobo, served on soft tortillas with fresh toppings. This Adobada Tacos Recipe is irresistible!
You know that one recipe you stumble upon and think, “Where have you been all my life?”—yeah, this Adobada Tacos Recipe is exactly that.
I first tried adobada tacos at this tiny roadside taqueria in Tijuana. It was one of those spontaneous road trips that wasn’t planned at all (you know the kind where you only pack snacks and good vibes). We pulled over, lured by the smoky aroma dancing in the air. And there it was—a simple stand with a hand-painted sign that read “Tacos Adobada.” One bite, and I was a goner. The pork was juicy, smoky, with this sweet-citrusy tang that had me ordering seconds… okay, thirds. Fast forward to today, and I had to recreate that magic at home. Spoiler alert: I nailed it.
Now I’m sharing it with you. Let’s taco ‘bout it.
Why You’ll Love This Adobada Tacos Recipe?
- Flavor Explosion: Smoky chipotle, sweet orange juice, and tangy vinegar all packed into one tender bite.
- Juicy, Tender Pork: Thanks to a quick marinade that doesn’t skimp on flavor.
- Weeknight-Worthy: Quick enough for a Tuesday, special enough for a Friday night fiesta.
- Customizable Toppings: Keep it classic or go rogue with avocado, cotija, or even pineapple.
- Perfect for Taco Nights: Because tacos > everything else.
Ingredient Notes:
1. Pork Shoulder Steaks
Why pork shoulder? Because it’s got the perfect fat-to-meat ratio that soaks up all the adobo goodness and stays melt-in-your-mouth tender.
2. Chipotle Paste
This stuff is fire—literally and figuratively. It brings that smoky heat without overpowering everything else.
3. Orange Juice
A touch of sweetness that balances the smoky chipotle. Plus, it helps tenderize the pork.
4. Apple Cider Vinegar
Adds tang and depth. Also? It secretly works as a flavor booster.
5. Guajillo Fajita & Taco Mix
Guajillo chilies give the adobo that rich, earthy flavor. Not too spicy, just right.
6. Soft Tortillas
Corn or flour—pick your fighter. I’m partial to corn for that classic street taco vibe.
7. Toppings: Onion, Cilantro, Lime
The trifecta. Adds freshness and that zing every good taco needs.
8. Mango-Habanero Salsa (Optional… but Should It Be?)
Sweet meets spicy, and it plays SO well with the smoky pork.
How To Make Adobada Tacos?
Step 1. Make the Marinade (AKA The Magic)
Start by heating some oil in a skillet. Throw in chopped onion and garlic cloves and sauté until they’re soft and golden—fragrant but not burnt (we’re not making garlic chips here). Pop them in a blender.
Add in the chipotle paste, orange juice, apple cider vinegar, Guajillo taco mix, plus a pinch of salt and pepper. Blend it all into this smooth, deep red marinade. Go on—taste it. Boom. Flavor bomb.
Step 2. Marinate That Pork
Want To Save This Recipe?
Grab your pork shoulder steaks, throw them into a dish, and drown them in that gorgeous marinade. Flip them around until they’re fully coated. Cover and refrigerate for 1-2 hours. Longer if you’ve got time. (I’ve left it overnight before—chef’s kiss.)
Step 3. Sear, Sizzle, & Simmer
Heat up a griddle or skillet until it’s sizzling hot. Add a little oil, then lay the marinated pork down. Listen to that sizzle. That’s the sound of deliciousness happening. Sear for 2-3 minutes on each side until they’ve got that irresistible char.
Reduce the heat, pour the remaining marinade over the pork, cover, and let it simmer for about 20 minutes. The pork soaks up all that flavor, becoming insanely juicy and tender.
Step 4. Slice & Serve
Once cooked, let the pork rest for a couple of minutes. Trust me, it helps lock in the juices. Then slice into thin strips and toss them back in the pan juices. Because, why not?
Warm up your tortillas, load them with the pork, sprinkle diced onion and fresh cilantro, and hit it with a squeeze of lime. Feeling adventurous? Drizzle that mango-habanero salsa on top.
And there it is. Taco perfection.
Storage Options:
- Fridge: Store leftover pork in an airtight container for up to 4 days.
- Freezer: Freeze cooked pork for up to 2 months.
- Reheat: Warm it in a skillet with a splash of orange juice to keep it juicy.
Variations and Substitutions:
- Chicken Adobada: Swap pork for chicken thighs if you’re feeling clucky.
- Veggie Twist: Use jackfruit or mushrooms for a plant-based alternative.
- Turn Down the Heat: Cut back on chipotle paste for a milder flavor.
- Sweeten It Up: Add grilled pineapple chunks for a sweet-savory combo.
- DIY Guajillo Mix: No store-bought mix? Blend dried guajillo chilies with cumin, paprika, and garlic powder.
What to Serve with Adobada Tacos?
- Mexican Street Corn (Elote): Because creamy, cheesy corn is the ultimate sidekick.
- Cilantro-Lime Rice: Light, zesty, and perfect for soaking up extra marinade.
- Guacamole & Chips: Obviously.
- Spicy Margaritas or Cold Beer: Because you deserve it.
Frequently Asked Questions:
Can I grill the pork instead of using a skillet?
Heck yes. Grilling adds extra smoky goodness. Just don’t skip the marinade.
Is there a shortcut if I’m in a rush?
Totally. Skip the marinating step and just cook the pork in the adobo sauce—still packed with flavor.
How spicy is this recipe?
It’s got a solid kick, but nothing that’ll blow your head off. Want it milder? Use less chipotle paste.
Now It’s Your Turn
Alright, you’ve got the recipe, the tips, and hopefully, a major taco craving. These Adobada Tacos are smoky, juicy, and perfect for your next taco night—or you know, just because it’s Tuesday.
If you give this recipe a shot, drop a comment or snap a pic and tag me. I love seeing your kitchen wins!
Now go forth and taco like a pro.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Adobada Tacos Recipe
Ingredients
For the Adobo Marinade:
- 1 tablespoon vegetable oil
- 1 white onion roughly chopped
- 2 large garlic cloves peeled
- 1 tablespoon chipotle paste
- 1 cup orange juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons guajillo fajita & taco seasoning mix
- Salt and pepper to taste
- 4 pork shoulder steaks
To Serve:
- 1 packet soft taco tortillas
- 1 white onion finely diced
- 50 grams fresh cilantro roughly chopped
- 1 –2 limes cut into wedges
- Mango-habanero salsa optional
Instructions
Prepare the Adobo Marinade:
- In a medium frying pan, heat vegetable oil over medium heat. Add the chopped onion and whole garlic cloves, sautéing until softened and lightly browned. Remove from heat and transfer the sautéed vegetables to a blender.
Blend the Marinade:
- To the blender, add chipotle paste, orange juice, apple cider vinegar, guajillo fajita & taco seasoning mix, salt, and pepper. Blend until a smooth, vibrant red marinade forms.
Marinate the Pork:
- Place pork shoulder steaks in a shallow dish and pour the adobo marinade over the meat, ensuring even coverage. Cover the dish and refrigerate for 1–2 hours to allow the flavors to infuse.
Cook the Pork:
- Heat a griddle or skillet over medium-high heat and add a small amount of oil. Once hot, place the marinated pork steaks onto the griddle and sear for 2–3 minutes on each side until a golden crust forms.
Simmer and Finish Cooking:
- Reduce heat to low, pour any remaining marinade over the pork, and cover the skillet with a lid. Allow the pork to simmer for an additional 20 minutes or until fully cooked and tender.
Slice the Pork:
- Remove the pork from the skillet and let it rest for 2–3 minutes before slicing into thin strips. Return the pork slices to the skillet, combining them with the remaining pan juices for added flavor.
Assemble the Tacos:
- Warm the tortillas in a dry skillet or over low heat. Fill each tortilla with sliced pork, finely diced onion, chopped cilantro, and a squeeze of fresh lime. Top with mango-habanero salsa if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
