Dinner for 4

Pork Adobada Tacos

Name: Pork Adobada Tacos
Total time: 295 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lb boneless pork shoulder; 6 dried guajillo chiles; 2 dried ancho chiles; 1 cup fresh orange juice; 1/4 cup apple cider vinegar; 4 cloves garlic; 2 chipotle chiles in adobo; 1 tsp dried oregano; 1 tsp ground cumin; 1 tbsp brown sugar; 2 tsp kosher salt; 2 tbsp neutral oil; 12 warm corn tortillas; 1/2 white onion; 1 bunch cilantro; 2 limes; 1 ripe avocado; mango habanero salsa

Pork shoulder marinates in a chile-orange sauce, roasts until tender, and fills tortillas with fresh toppings.

$3.61per serving $$$

295 minstart to table

4servings

Mexican Dairy-free Family Lunches Dinners

Ingredients

2 lb boneless pork shoulder
6 dried guajillo chiles
2 dried ancho chiles
1 cup fresh orange juice
1/4 cup apple cider vinegar
4 cloves garlic
2 chipotle chiles in adobo
1 tsp dried oregano
1 tsp ground cumin
1 tbsp brown sugar
2 tsp kosher salt
2 tbsp neutral oil
12 warm corn tortillas
1/2 white onion
1 bunch cilantro
2 limes
1 ripe avocado
mango habanero salsa

Steps

Toast the guajillo and ancho chiles in 1 tablespoon oil in a skillet over medium heat for 2 minutes.
Soak the toasted chiles in hot water for 10 minutes, then blend them with orange juice, vinegar, garlic, chipotle chiles, oregano, cumin, brown sugar, and salt.
Cut the pork into 2-inch pieces, coat it with the chile sauce, and refrigerate it for 4 hours.
Heat the oven to 425 F and place the pork with its sauce in a covered Dutch oven.
Roast the pork for 45 minutes, until it reaches 145 F and is tender.
Fill the warm tortillas with pork, onion, cilantro, avocado, salsa, and lime.

Main ingredient on sale this week? See what to make with pork roast, shoulder or loin on sale.