Adobada Tacos, Green Salsa with Avocado, Mexican recipes for Cinco de Mayo!

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork shoulder is often more affordable.

adobo sauce

🥗Healthier: homemade adobo sauce

💰Cheaper: store-bought adobo sauce

Homemade can be healthier with fresh ingredients, while store-bought is convenient.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain offers more fiber, while flour tortillas can be less expensive.

Remove the stems and seeds from the dried chiles, leaving some seeds if they fall out easily.

In a large skillet on medium heat, add 1 teaspoon of oil and toast the dried chiles for about 30 to 40 seconds on each side.

Turn off the heat and add onion, pouring 1 cup of boiling water over the ingredients. Cover with a lid and let rest for about 15 minutes to soften the chiles.

After 15 minutes, blend the softened chiles, onion, garlic, 1/2 cup of vinegar, 1/2 cup of cold water, dry oregano, black pepper, salt, cloves, and a cinnamon stick until smooth. Taste and adjust seasoning if needed.

Pour the blended sauce over the pork, stirring to coat the meat. Marinate in the refrigerator for at least 6 hours or overnight for best flavor.

For the green salsa, remove the husks from the tomatillos and stems from the peppers. Place them in a saucepan, cover with water, and cook on high for about 15 minutes until softened. Discard the water.

Blend the cooked tomatillos and peppers with garlic, pickled jalapenos, vinegar, and season with salt and pepper. Add up to 1/2 cup of water if needed for consistency. Taste and adjust seasoning if needed.

Add chopped onion, chopped cilantro, and diced avocado to the green salsa and stir to combine. Reserve until ready to use.

After marinating, drain the pork in a strainer to remove excess liquid. In a large skillet or saucepan, heat a little oil and cook the pork on medium-high heat for about 20 to 25 minutes until fully cooked and the liquid has evaporated. Cook longer if you prefer drier meat.

Heat the corn tortillas and assemble the tacos by adding the pork filling, topped with chopped onion, chopped cilantro, and served with lime wedges and both green and red salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary