Adobo Tacos Recipe: How to Make Braised Pork Adobo Tacos
Written by MasterClass
Last updated: May 16, 2022 • 3 min read
Adobo tacos feature meat braised in an adobo sauce. Add a chipotle pepper to your pork or chicken adobo tacos for a deeper spicy, smoky flavor.
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What Is Adobo?
Adobo is a food preparation involving a sauce of paprika, oregano, salt, garlic, and vinegar. The technique originated in Spain and Portugal but has since been adopted in much of Latin America. Depending on the region, the term “adobo” can refer to a marinade and a seasoning mix.
In the Philippines, adobo is a cooking technique that involves marinating meat, vegetables, or seafood in vinegar, soy sauce, garlic, and spices. Cooks brown the protein in oil and then simmer it in the marinade. Sometimes, sugar is added for a sweet-savory flavor. Adobo is considered the unofficial national dish of the Philippines. Use palm vinegar or coconut vinegar to make an authentic Filipino adobo.
What Are Adobo Tacos?
Adobo tacos feature meat braised in adobo sauce, a mixture of toasted chiles, paprika, oregano, garlic, and vinegar blended until smooth. To prepare adobo tacos, you can make a homemade adobo sauce or purchase a mixture at the store. Cooks braise the meat, typically pork or chicken, until fork-tender, then shred and spoon the meat into warm corn tortillas. You can dress adobo tacos simply with diced radishes, onions, and cilantro. Popular finishes include a sprinkle of queso fresco and a squeeze of fresh lime juice.
4 Tips for Making Adobo Tacos
Use these tips to make the best adobo tacos:
- 1. Brown the meat. In a Dutch oven set over medium-high heat, drizzle enough fat, such as butter or olive oil, to coat the bottom of the pan, then sear each side of the seasoned meat until golden brown. Remove from the pan, and set aside while you build your sauce. This imparts deeper flavor into the meat.
- 2. Choose a tough cut of meat. Cheaper, tough cuts of meat respond very well to braising, including beef short ribs, pork and lamb shoulder, and chicken thighs. And yes, braising bone-in meats is a great idea.
- 3. Experiment with toppings. Top adobo braised meat with your favorite taco toppings, like sliced avocado or guacamole, sour cream, pico de gallo, or salsa.
- 4. Make extra adobo. You can freeze leftover meat for fast weeknight tacos, quesadillas, burritos, or nachos.
Pork Adobo Tacos Recipe
makes
12 tacosprep time
20 mintotal time
2 hr 30 mincook time
2 hr 10 minIngredients
- 1
In a large bowl, mix together brown sugar, 1 teaspoon kosher salt, ½ teaspoon black pepper, and granulated garlic. Add pork and toss to coat evenly. Set aside to rest for 1 hour.
- 2
Heat the vegetable oil in a medium Dutch oven over medium-high heat. Working in batches as needed, add the pork and sear on all sides, turning occasionally, until browned, about 5 minutes. Remove the pork from the pan and set it aside. Reduce to medium heat.
- 3
Add the onion, tomatoes, and garlic to the pan and sauté until the onions are translucent, about 5 minutes.
- 4
Add the adobo sauce, Mexican lager, and vinegar, scraping up any browned bits on the bottom of the Dutch oven. Add the chipotle pepper, cumin, oregano, paprika, ¾ teaspoon salt, 1 teaspoon black pepper, and bay leaves.
- 5
Bring to a boil, add pork, cover, and reduce to low heat to simmer. Braise the meat until fork-tender, about 2 hours. Add water ¼ cup at a time as needed if the liquid reduces too much.
- 6
Remove from heat and set aside to cool slightly.
- 7
While the pork is cooling, use a griddle or gas burner on low heat to warm your corn tortillas, about 1 minute each. Wrap the warm tortillas in a kitchen towel to keep them warm.
- 8
Using two forks, shred the pork.
- 9
Place the tortillas on a serving plate. Divide the pork evenly between the tortillas. Top with onions, radishes, and queso fresco.
- 10
Garnish the tortillas with cilantro. Serve tacos with lime wedges for squeezing lime juice over the top.
Note: Total time does not include 1 hour of inactive time.
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