– pork butt  – shawarma seasoning  – dried oregano – salt – corn tortillas – chile sauce


– Heat cast-iron skillet until hot. Toast chiles in the pan with garlic cloves and chopped onions. Stir until charred but not burned.

– Remove stems from the chiles, then add to a blender. Pour 2 cups of boiling water over them and soak for 15 minutes.

Once cool, add the peeled garlic, onions, red wine vinegar, salt, cumin, and coriander. Blend until smooth.

You'll need 1 cup of the sauce to marinate the meat and save the rest to serve on the side.

Dice pork into small pieces, remove and discard excess fat.

Add sauce, Shawarma seasoning, salt, dried oregano, and pineapple juice.

Mix to combine

 Allow to marinate for at least 2 hours.

Heat a cast-iron skillet until very hot. Sear marinated pork, working in batches.

Sauté for a few minutes or until the meat has a nice crispy exterior and is cooked through.

Char corn tortillas over a gas flame or in a hot cast-iron skillet or comal.

– Fill with Adobada, cheese, diced onions, sliced avocados, diced cilantro or Italian parsley, and chopped pineapple.


Check out my Tacos Arabes Puebla recipe too!

And my Irish Tacos!