Bring the bold, chile-rich flavors of New Mexican cooking to your table with Marinated Hot Pork: Carne Adovada Tacos. Made with bite-sized pieces of pork shoulder loin, this hearty recipe combines California and New Mexico chile powders with cumin, cayenne, garlic, cloves, and bay leaves. The pork marinates for hours before baking, giving the spices time to mingle and create a deeply seasoned filling for warm corn tortillas.
One of the best things about these carne adovada tacos is how simple the cooking method is. Cut the pork into small pieces, toss it with the seasonings and soybean oil, and cover it in the refrigerator to marinate for at least six hours or overnight. When you’re ready to cook, bake the pork in a covered dish at 350°F for 45 to 60 minutes. After it cools slightly, chop the meat into small cubes for easy serving.
The chile powders provide the signature flavor, while cumin adds earthy warmth and cayenne brings extra heat. If you prefer milder tacos, adjust the cayenne to suit your taste. Because the pork is cut into small pieces before marinating, the seasoning has plenty of surface area to coat, making each bite flavorful.
A sturdy 11-by-12-inch oven-safe baking dish is ideal for holding the pork and marinade while it bakes. Once the meat is ready, serve it in warm white corn tortillas and finish with diced white onion, fresh cilantro, and a squeeze of lime juice. These crisp, fresh toppings balance the rich, spicy pork beautifully.
This carne adovada recipe makes a satisfying meal for family dinners, casual gatherings, or a build-your-own taco night. Pair the tacos with Spanish Rice, Cheesy Refried Bean Casserole, or a simple cabbage slaw for a complete spread. Since the pork needs several hours to marinate, preparing it the night before makes the cooking day easy and lets you serve a crowd with minimal last-minute work. Serve this recipe with some excellent Homemade Garden Fresh Salsa & Classic Mexican Guacamole!
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Marinated Hot Pork: Carne Adovada Tacos
- Total Time: 5:00
- Yield: 8 1x
Ingredients
- 3 pounds pork shoulder loin, cut into 1/4-inch pieces
- 1 teaspoon freshly ground black pepper
- 2 tablespoons ground cumin
- 2 tablespoons California chile powder
- 2 tablespoons New Mexico chile powder
- 1 tablespoon cayenne pepper
- 1 teaspoon garlic powder
- 5 whole cloves
- 2 bay leaves
- 2 cups soybean oil
- 8 to 12 white soft corn tortillas
- Diced white onion, for serving
- Chopped cilantro leaves, for serving
- Limes, for serving
Instructions
- Place the meat into an 11 by 12-inch baking dish. Toss the meat and dry ingredients with 2 cups soybean oil. Marinate overnight or for 6 hours covered in the refrigerator.
- Preheat oven to 350 degrees F.
- Bake, covered, in the oven for 45 to 60 minutes. Remove and allow to cool slightly.
- When slightly cooled chop meat into small cubes. Serve on 2 warm soft white corn tortillas. Sprinkle with diced white onion and chopped cilantro, and of course a squeeze of fresh lime juice!
- Prep Time: 4:00
- Cook Time: 1:00
- Category: Entree
- Method: Oven
- Cuisine: Mexican