We first tried these tacos a couple years ago after Brandon got his Big Green Egg and was looking for fun recipes for his grill. We couldn’t get over how flavorful and different the tacos were. The recipe came from The Barebcue Bible by Steven Raichlen. We have a couple of Steve’s books and they are fabulous for getting inspiration for different recipes for the grill. Also, his recipes provide very specific grilling instructions so they’re perfect for both the experienced griller who’s looking for different recipes and for the novice griller who’s learning that grilling is more than flip, flip, poke.
According to Steven, this dish is commonly found in Mexico and traditionally served with guacamole, spicy salsa and corn tortillas. The adobo sacue has a nice gentle heat but is not overwhelming. It’s such a nice twist on your traditional taco.
Switch it up and try something new on the grill this summer!
One Year Ago: Cajun Tilapia with Polenta and Peppers
Adobo Grilled Pork Tacos
(Recipe source The Barbecue Bible)
6 guajillo chiles or 1/4 cup pure chile powder (the guajilo chiles are dried and were available in my local store)
1/2 cup distilled white vinegar
4 cloves garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 (1 1/2 pound) pork loin or tenderloin
For serving: corn tortillas, guacamole and salsa
If using the chiles, tear open and remove the veins and seeds. Soak in the vinegar for 30 minutes, or until soft.
Combine the chiles (or chile powder), vinegar, garlic, salt, pepper, oregano, cinnamon and cloves in a blender and process into a smooth, wet paste.
Cut the pork loin into four broad, thin (1/4 inch thick) sheets (butterflying them). Spread each piece of pork with adobo mixture and stack in a glass baking dish. Cover and let marinate in fridge, 4 to 6 hours.
Preheat grill to high. Oil grill grate, arrange slices of pork on hot grate and grill, turning with tongs, until browned and cooked through. This should take around 2-3 minutes per side. Internal temperature should be 145-15o when you pull it. Let pork rest for a few minutes before slicing.
Serve with tortillas, guacamole and salsa.
Yield: 4 servings