Marinated Hot Pork: Carne Adovada Tacos

Total Time:
7 hr 25 min
Prep:
25 min
Inactive:
6 hr
Cook:
1 hr

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 3 pounds pork shoulder loin, cut into 1/4-inch pieces
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons ground cumin
  • 2 tablespoons California chile powder
  • 2 tablespoons New Mexico chile powder
  • 1 tablespoon cayenne pepper
  • 1 teaspoon garlic powder
  • 5 whole cloves
  • 2 bay leaves
  • 2 cups soybean oil
  • 8 to 12 white soft corn tortillas
  • Diced white onion, for serving
  • Chopped cilantro leaves, for serving
  • Limes, for serving
Directions
Watch how to make this recipe.
  • 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!

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    This recipe is featured in:

    Cinco de Mayo