Homemade Tacos de Adobada

There are so many things to love in this easy authentic taco recipe. Marinating the pork shoulder in a zesty adobo sauce makes it tender and delicious. The secret ingredient? Combining Mexican crema with HERDEZ® Guacamole Salsa to get the perfect mix of creamy and savory.


  • 2

    guajillo chiles, hydrated by soaking in warm water 10 minutes, and drained

  • 2

    ancho chiles, hydrated by soaking in warm water 10 minutes, and drained

  • 2

    whole garlic cloves

  • 1/2 bar

    achiote paste 

  • 1/4 cup

    distilled white vinegar

  • 1/2 cup

    fresh-squeezed orange juice

  • Kosher salt, to taste

  • Freshly ground pepper, to taste

  • 2 pounds

    boneless pork shoulder, sliced into 1/4-inch thick slices (milanese style)

  • 10 slices

    of bacon

  • 1 small

    pineapple, peeled and thinly cut into 1/4-inch-thick slices

  • 4 tablespoons

    of canola oil

  • 1 cup

    Mexican crema

  • 1/2 cup

    HERDEZ® Guacamole Salsa 

  • 1 cup

    white onion, finely chopped

  • 1 cup

    cilantro, finely chopped

  • 6

    limes, cut into quarters

  • small corn tortillas 

Print Recipe

Serves 10-12 soft tacos



  1. Preheat oven to 375 degrees F.

  2. In a blender, combine chiles, garlic cloves, vinegar, orange juice, and a pinch of salt and pepper. Blend until all ingredients are combined: consistency should be paste-like. Season with salt and pepper to taste. Set aside.

  3. Place a slice of meat between two sheets of plastic wrap. Using meat mallet (or rolling pin), gently flatten meat until it is very thin, about ¼-inch thick. Continue to do this for remaining meat.

  4. Grab a baking pan and spread with oil. This will help your meat to not stick to baking pan. Start by putting a couple of slices of meat on pan. Season with salt and pepper.  Spread adobo paste on meat until fully covered, top with 3 slices of bacon and then a couple slices of pineapple and repeat until you are out of meat, bacon and pineapple. It looks just like a stack of marinated meat. Let your meat marinade for 2 hours in the refrigerator.

  5. While meat is marinating, combine Mexican crema and HERDEZ® Guacamole Salsa and combine in a bowl. Season with salt and pepper. Refrigerate until later use.

  6. Let meat stand 15 minutes at room temperature (so it’s not too cold when you put in the oven). Drizzle with oil and roast until cooked through in the center, about 40 to 50 minutes.

  7. Let stand 10 minutes, then transfer the entire stack to a cutting board (do not discard of the oil left on the baking pan, it will be used to heat the tortillas. Starting from an edge of the stack, thinly slice downwards so you get a stack of thinly sliced, cooked strips of pork and pineapple. Make a few slices so you can make a few tacos.

  8. Once your meat is sliced, grab a tortilla and, using a pastry brush, smear leftover oil from pan on both sides of the tortilla. Place tortillas on a warm pan over medium-high heat until warmed through. Make tacos using sliced meat, onion, cilantro, cooked pineapple, creamy guacamole salsa and a sprinkle of lime juice.


HERDEZ® Mangos

Sliced and canned in syrup, HERDEZ® Mangos are always sweet and fresh.

Learn More

Sign Up for News & Updates