Adobo Pork Tacos

What is the best way to make taco meat for many souls?  Smother the meat in a sauce and roast the meat in the oven. In time, the meat will have roasted till soft. You can chop up a salsa with red onion, tomato, chiles, cilantro and lime juice while the meat roasts. 

It starts with a quick adobo sauce. Dried chiles are roasted and then hydrated in chicken stock along with garlic, ginger and onions. When soft and pliable, the chiles are drained and the blended with spices. Smother the pork with sauce. Cover tightly and roast till pork is tender. Shred the pork with a knife. Let it sop up the adobo sauce. Char tortillas over an open flame. Top with shredded pork. Drop spoonfuls of salsa atop of the pork. Fold the wrap or roll the wrap. Turn your head sideways and take a rewarding bite. 

ADOBO PORK TACOS
Makes 10-12
DF


1 large Pork Tenderloin
2 Guajillo Chiles
2 Ancho Chiles
3 cups Chicken Stock
4 Garlic cloves
 3-4  Ginger slices
1/2 teaspoon Cumin Powder
1/2 teaspoon Cinnamon Powder
1 teaspoon Mexican Oregano
1 white Onion, roughly chopped
A pinch of Clove powder
2 tablespoons Thyme leaves
3/4 teaspoon Kosher Salt
Ground Black Pepper
Tortillas
Salsa Fresca

Unwrap pork tenderloin, pat dry and place it in an ovenproof dish. Season with salt and pepper.

Dry roast chiles in a cast iron skillet for 3-5 minutes.

Remove seeds. 

Heat oven to 350F/180C.

Place chiles, onion, garlic and ginger slices in a deep saucepan. 

Add chicken stock, bring to a boil and cook uncovered for 10 minutes.

Pour the contents over a sieve to drain liquid.

Spoon the contents into blender along with cumin powder, cinnamon powder, clove powder, thyme leaves, kosher salt and pepper. Blend till smooth.

Pour the sauce over pork. Turn pork so it is well coated. Cover with foil and place in the oven. 

Roast for 40-50 minutes till pork is easily pierced with a knife. 

Remove pork from the sauce and chop into small pieces. Return the pieces to the sauce. 

Char tortillas over an open flame. 

Top with pork and salsa fresca.

Fold and eat right away.

Roast and coast!  An easy stress free way to make your Mexican table sing.  

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