Adobada taco
Photo: BanjoZebra · CC BY 4.0

History

Adobada is the Tijuana adaptation of al pastor, the Lebanese-Mexican shawarma-on-a-spit invented in Mexico City in the 1930s. Tacos El Gordo brought the Tijuana version to Chula Vista in 1998 (Broadway location) and has run a Broadway and H Street trompo since, slicing pork off the vertical rotisserie to order. The Tijuana style uses a smaller tortilla and skips the pineapple-on-top theatrics that Mexico City pastor relies on. Tacos El Gordo's adobada taco is the canonical Border San Diego adobada plate; the city's late-night taqueria menus all run a version.

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Make it at home

Yield 4Hands-on 30 minTotal 24 hrDifficulty Intermediate

Ingredients

  • 700g pork shoulder, sliced into 5mm thin pieces (use a freezer-firmed piece for easier slicing)
  • 4 guajillo chiles, stems and seeds removed
  • 2 ancho chiles, stems and seeds removed
  • 2 chipotles in adobo (from a can)
  • 5 cloves garlic, peeled
  • 1 teaspoon dried oregano, 1 teaspoon ground cumin
  • Half a small white onion
  • 60ml white vinegar
  • 60ml fresh orange juice, 1 tablespoon achiote paste
  • 1 teaspoon salt
  • 12 small corn tortillas (10cm), warmed
  • Half a white onion finely diced, fresh cilantro, lime wedges, salsa de molcajete, fresh pineapple (small dice)

Method

  1. Toast the dried chiles in a dry skillet 30 seconds per side until fragrant. Soak in hot water 15 minutes until soft.
  2. Drain. Blend chiles, chipotles, garlic, oregano, cumin, white onion, vinegar, orange juice, achiote and salt into a smooth marinade.
  3. Combine the marinade with the sliced pork in a container. Refrigerate at least 12 hours, ideally 24.
  4. Heat a heavy skillet or comal over high heat until smoking. Cook the pork in single layers, 2 minutes per side, with the marinade caramelising into a crust. Chop fine on the cutting board.
  5. Warm the corn tortillas. Spoon the chopped adobada into each, scattering pineapple dice underneath.
  6. Top with diced onion, cilantro and a squeeze of lime. Serve with salsa de molcajete on the side.

Tip from the editors. Get the marinade tacky-thick before adding pork. If your guajillos are weak (this varies), bump up the chipotle by half a chile to keep the heat where it needs to be.

Where to eat adobada taco

Adobada taco in San Diego

Tacos El Gordo ★ 4.7

$ CalifornianChula Vista

Tacos El Gordo in Chula Vista, San Diego, the open-until-4am Tijuana-style trompo carving adobada tacos for around three dollars and California burritos.

TryVertical-trompo adobada tacos under $4

Directions

Lolita's Mexican Food ★ 4.4

$ CalifornianClairemont

Lolita's Mexican Food on Clairemont Mesa Boulevard in Kearny Mesa, San Diego, the California-burrito counter selling the canonical version for under twelve.

TryCalifornia burrito under $12, breakfast burrito $8-10

Directions

El Carrito ★ 4.4

$ Street foodBarrio Logan

El Carrito on Logan Avenue in Barrio Logan, San Diego, the homestyle Mexican counter in a 1930s streetcar with chilaquiles divorciados and carnitas.

TryChilaquiles divorciados, carnitas, breakfast burritos

Directions Book

Lucha Libre Gourmet Taco Shop ★ 4.2

$$ CalifornianMission HillsUntil Mon-Thu, Sun 22:00, Fri-Sat 23:00

Lucha Libre Gourmet Taco Shop in Mission Hills, San Diego, the wrestling-themed counter on Washington Street where Surfin' California burritos last.

TrySurfin' California burrito, four-dollar tacos, late-night chips and guac

Directions Book

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