Recipe courtesy of Lone Star Taqueria

Taco Especial

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  • Level: Intermediate
  • Total: 8 hr 5 min (includes marinating time)
  • Active: 1 hr 5 min
  • Yield: 10 servings
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Ingredients

Carne Adovada (Marinated Pork):

5 pounds pork shoulder, cut into 6-inch cubes

4 1/2 cups soybean oil 

5 tablespoons California chile powder 

5 tablespoons New Mexico chile powder 

5 tablespoons paprika 

2 1/2 tablespoons ground cumin 

2 1/2 tablespoons garlic powder 

1 1/2 tablespoons cayenne pepper 

1 bay leaf, broken into small pieces 

1 whole clove 

1 1/2 tablespoons salt 

5 tablespoons ground black pepper 

Carne Asada (Steak):

5 pounds top round roast, sliced 1/2-inch thick

4 cups soybean oil

2 tablespoons garlic powder

1 crushed bay leaf 

1 clove 

2 1/2 tablespoons salt 

3 tablespoons ground black pepper 

Vegetables:

1 cup broccoli florets, coarsely chopped

1/2 cup fresh mushrooms, coarsely chopped

1 small carrot, finely diced 

1 small stalk celery, finely diced 

1 small yellow squash, finely diced 

1 small zucchini, finely diced

Soft white corn tortillas, shredded cabbage, chopped onions, chopped tomatoes, chopped cilantro and lime wedges, for serving

Directions

  1. For the carne adovada: Toss together pork, oil, chile powders, paprika, cumin, garlic powder, cayenne, bay leaf, clove, salt and pepper in a large pan. Let marinate for 5 hours or up to overnight.
  2. Preheat the oven to 350 degrees F. Transfer pork to a large baking dish and cover with foil, then roast, 2 hours. Remove pork and cut into 1/2-inch cubes.
  3. For the carne asada: Toss together steak, oil, garlic powder, bay leaf, clove, salt and pepper in a large bowl, then let marinate, refrigerated, for 5 hours or up to overnight.
  4. Preheat a grill or saute pan on medium heat and cook steak, 2 1/2 minutes per side. Cut into 1/2-inch cubes.
  5. For the vegetables: Combine broccoli, mushrooms, carrot, celery, squash and zucchini in a large bowl.
  6. Combine a portion of chopped carne adovada, carne asada and fresh veggies in a saute pan and heat until hot. Serve immediately with soft white corn tortillas, topped with shredded cabbage, chopped onions, tomatoes, cilantro and 1 lime wedge. Repeat with 9 more portions.

Cook’s Note

Both the Carne Adovada and the Carne Asada could be served individually as a stand-alone main dish, adding your own side dish.