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.
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.
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.
Preheat a grill or saute pan on medium heat and cook steak, 2 1/2 minutes per side. Cut into 1/2-inch cubes.
For the vegetables: Combine broccoli, mushrooms, carrot, celery, squash and zucchini in a large bowl.
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.
Both the Carne Adovada and the Carne Asada could be served individually as a stand-alone main dish, adding your own side dish.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Lone Star Taqueria, Salt Lake City, UT