Recipe courtesy of Lone Star Chuck Wagon

Marinated Hot Pork: Carne Adovada Tacos

Name: Marinated Hot Pork: Carne Adovada Tacos
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT7H25M0.000S
Yield: 4 to 6 servings
Cuisine: mexican
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

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Level: Intermediate
Total: 7 hr 25 min

Prep: 25 min
Inactive: 6 hr
Cook: 1 hr

Yield: 4 to 6 servings

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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

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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 a chef, restaurant or culinary professional. It has not been tested for home use.