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Warm tortillas wrapped around richly seasoned meat, finished with chopped onions and cilantro for contrast.

Adobada Tacos Recipe

Adobada Tacos Recipe features tender pork shoulder marinated in a rich red chile sauce with ancho and guajillo peppers, then cooked until shredable and served in warm corn tortillas for a bold and flavorful taco dinner.
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Course: Dinner, Main Course
Cuisine: Mexican
Keyword: Adobada Tacos Recipe
Prep Time: 20 minutes
Cook Time: 35 minutes
Additional Time: 4 hours
Total Time: 4 hours 55 minutes
Servings: 12 tacos

Ingredients

For the Marinade

  • 3 dried ancho chiles stems and seeds removed
  • 4 dried guajillo chiles stems and seeds removed
  • 1 1/2 cups boiling water
  • 1/4 cup orange juice
  • 1/4 cup apple cider vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 medium onion chopped
  • 5 cloves garlic
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons sea salt

For the Meat and Tacos

  • 1 tablespoon olive oil
  • 2 pounds pork shoulder steaks excess fat trimmed
  • 12 gluten-free 6-inch corn tortillas

Optional Taco Fillings

  • Guacamole
  • Salsa
  • Sour cream
  • Fresh cilantro
  • Lime wedges

Instructions

Prepare the Marinade

  • Place the dried ancho and guajillo chiles in a heatproof bowl or pot. Cover them completely with the boiling water and allow them to soak for 20 minutes, or until softened.
  • Transfer the softened chiles and soaking water to a blender. Add the orange juice, apple cider vinegar, tomato paste, brown sugar, chopped onion, garlic, cumin, oregano, and sea salt. Blend until a thick and smooth sauce forms.
  • Place the pork shoulder steaks in a large bowl. Pour the prepared red sauce over the pork and mix until all pieces are thoroughly coated. Cover and refrigerate for at least 1 hour, or up to 24 hours.

Cook the Pork in the Instant Pot

  • About 30 minutes before cooking, remove the pork from the refrigerator and allow it to come closer to room temperature.
  • Add the olive oil to the Instant Pot and select the Sauté setting. Once the oil is hot, add several pork steaks and brown them for 3 to 4 minutes per side. Remove the browned pork and repeat until all pieces are browned.
  • Return all of the browned pork to the Instant Pot along with the marinade. Arrange the pork in an even layer and ensure it is fully covered in the sauce.
  • Press Keep Warm/Cancel to stop the sauté function. Secure the lid and ensure the steam valve is set to sealed. Select Manual or Pressure Cook and cook on high pressure for 20 minutes.
  • Once the cooking time has ended, allow the Instant Pot to naturally release pressure for 10 to 15 minutes. Then carefully release any remaining pressure and remove the lid.
  • Use two forks to shred the pork directly in the pot.
  • Select the Sauté function again and bring the pork and sauce to a simmer. Cook for 10 to 15 minutes, stirring occasionally, until the sauce reduces and thickens.
  • Taste and adjust seasoning with additional salt if needed.

Assemble the Tacos

  • Warm the corn tortillas and fill each with the shredded adobada pork. Serve with guacamole, salsa, sour cream, fresh cilantro, and lime wedges if desired.

Notes

This recipe is already designed with gluten-free corn tortillas, but it is still important to confirm that all packaged ingredients are certified gluten free. In particular, check the dried chiles, tomato paste, dried oregano, ground cumin, and any store-bought toppings such as salsa, sour cream, or guacamole for additives or cross-contact risks. Also verify that the corn tortillas are labeled gluten free and not processed in a facility with wheat products if that is a concern. Use clean utensils, cookware, and prep surfaces throughout preparation to avoid cross-contact.