Reynaldo’s Cocina 📍
Adobada Street Tacos
Street style adobada tacos with boldly seasoned pork served on warm corn tortillas and finished with salsa verde, cotija cheese, cilantro, lime, and grilled guero peppers.
Ingredients
- 2 lbs pork shoulder small diced
Marinade
- 2 tbsp avocado oil
- 2 tbsp white vinegar
- Juice of 2 limes
- 1 cup pineapple juice
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp oregano
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp Sazon
- 2 tsp kosher salt
- 1/2 tsp cayenne pepper
For Tacos
- 12 corn tortillas
- 1 cup salsa verde
- 1/2 cup cotija cheese crumbled
- 1/4 cup fresh cilantro chopped
- 2 limes cut into wedges
- 2 grilled guero peppers
Equipment
- Large mixing bowl
- Knife
- Cutting board
- Cast iron skillet or flat top
- Tongs
- Small grill pan
Method
- Cut the pork shoulder into small street taco sized pieces.
- Add the pork to a large mixing bowl.
- Add avocado oil, white vinegar, lime juice, pineapple juice, paprika, garlic powder, onion powder, cumin, chili powder, oregano, black pepper, white pepper, Sazon, kosher salt, and cayenne pepper.
- Mix thoroughly until evenly coated.
- Cover and refrigerate for at least 1 hour.
- Heat a cast iron skillet or flat top over medium high heat.
- Cook the pork in batches.
- Avoid overcrowding the pan.
- Cook until browned and caramelized around the edges.
- Allow the pork to develop color before stirring.
- Remove from the heat and rest for 2 to 3 minutes.
- Warm the corn tortillas in a dry skillet.
- Fill each tortilla with adobada pork.
- Top with salsa verde, cotija cheese, and chopped cilantro.
- Serve with lime wedges and grilled guero peppers on the side.
Notes
• Pineapple juice helps tenderize the pork while adding subtle sweetness and balance.
• Small diced pork creates the authentic street taco texture and allows more caramelization.
• Marinating helps the flavor penetrate throughout the meat.
• Cook in batches to develop better browning and avoid steaming.
• Let the pork sit undisturbed for a minute or two before stirring to build color.
• Warm tortillas before serving for the best texture and flexibility.
• Cotija cheese should complement the pork without overpowering it.
• Salsa verde adds brightness and balances the richness of the adobada.
• Fresh lime squeezed over the tacos right before eating wakes everything up.
• The charred edges are where the best flavor lives, so do not rush the browning process.
• Leftover adobada reheats extremely well and works great in burritos, quesadillas, and taco bowls.
