Use this marinade recipe to make delicious pork adobada tacos. Top warm corn tortillas with cilantro and lime juice. Or get crazy and make yourself an Arizona burrito! Like our beloved California burritos, substitute the carne asada for pork adobada. Stuff a tortilla with the pork, french fries, cheese, pico de gallo salsa, avocado and sour cream.
3 lbs pork shoulder. Use chicken if you like
7 guajillo or New Mexico chile pods
1 chile ancho
5 garlic cloves
5 whole cloves
1 tbsp canola oil
1 tbsp apple cider vinegar
1 tsp oregano
1 tsp thyme
1/2 tsp paprika
1/2 tsp pepper
1/4 tsp cumin
2 tsp salt
2 tsp chicken bouillon
2 bay leaves
Remove stems and seeds from chili pods.
Transfer chilis to a pot and fill with water. Place the pot on the stove and brings to a boil. When it comes to a full boil, remove from the heat and let chilis rest and soften in the pot for about 30 minutes.
Cut the pork into 1/2 inch cubes. Transfer meat into a zip lock bag or into a bowl.
Make the sauce
Transfer the chili pods, garlic, spices (except for the bay leaves) vinegar, oil and chicken bouillon into a blender. Add half a cup of water. Blend it until its a smooth paste.
Pour the sauce over meat and mix it thoroughly. Add the bay leaves. Allow to marinate in the refrigerator for at least 4 hours.
Heat a large pan over medium-high heat. Add the marinated meat and cook for 11-14 minutes until the meat is cooked thoroughly. Turn the heat off and cover the pan with a lid and let the meat sit for 5 minutes.