Marinated hot pork: carne adovada tacos

  • 1.5kg pork shoulder loin, cut into 1cm pieces
  • 1 tsp freshly ground black pepper
  • 2 tbsp ground cumin
  • 2 tbsp chilli powder (California variety)
  • 2 tbsp chilli powder (New Mexico variety)
  • 1 tbsp cayenne pepper
  • 1 tsp garlic powder
  • 5 whole cloves
  • 2 bay leaves
  • 500ml soybean oil
  • 8 to 12 white soft corn tortillas, warmed
  • Diced white onion, for serving
  • Chopped coriander leaves, for serving
  • Limes, for serving
1) Place the meat into an 28cm by 30cm baking dish. Add the dry ingredients and the soybean oil and toss the meat to coat well. Marinate overnight or for 6 hours, covered, in the refrigerator.

2) Preheat the oven to 180C/Gas 4. Add the baking dish to the oven and bake the meat, covered, in the oven for 45 to 60 minutes. Remove and allow to cool slightly.

3) When cooled, chop the meat into small cubes. Serve on the tortillas, sprinkled with diced white onion and chopped coriander, and a squeeze of fresh lime. Serve immediately.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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