Get ready to transform your dinner routine with the irresistible flavors of adobada! Whether you’re craving quick weeknight meals or planning a festive feast, these 28 mouthwatering recipes offer something for every home cook. From traditional marinades to creative twists, discover how this versatile dish can bring excitement to your table. Dive in and find your new favorite—your taste buds will thank you!
Classic Pork Adobada Tacos
Craving authentic street tacos? Craft these pork adobada tacos with bold marinade magic and quick assembly. Char your tortillas for that perfect crunch.
Ingredients
– 2 lbs pork shoulder, cubed
– 1/4 cup white vinegar
– 3 tbsp soy sauce
– 2 tbsp achiote paste
– 1 tbsp ground cumin
– 1 tsp dried oregano
– 4 cloves garlic, minced
– 1/2 white onion, diced
– 2 tbsp vegetable oil
– 8 corn tortillas
– 1/2 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Combine pork, vinegar, soy sauce, achiote paste, cumin, oregano, and garlic in a bowl.
2. Marinate covered in refrigerator for 4 hours (tip: overnight marination deepens flavor).
3. Heat vegetable oil in a skillet over medium-high heat until shimmering.
4. Add diced onion and sauté for 3 minutes until translucent.
5. Add marinated pork and cook for 8-10 minutes, stirring occasionally, until internal temperature reaches 145°F.
6. Warm tortillas in a dry skillet over medium heat for 30 seconds per side until lightly charred (tip: keep them stacked in a towel to stay soft).
7. Fill each tortilla with pork mixture.
8. Top with chopped cilantro and a squeeze of lime juice (tip: add a dash of hot sauce for extra kick).
Expect tender, savory pork with a tangy adobo glaze that pairs perfectly with the crisp tortillas. Elevate your taco night by serving with pickled red onions or a side of black beans for a full fiesta experience.
Spicy Adobada Burrito Bowls
Absolutely crave-worthy, these bowls pack serious heat with tender adobada-style pork. Assemble your base and pile on the spicy goodness—no tortilla needed for maximum flavor impact.
Ingredients
– 1 lb pork shoulder, cubed
– 2 tbsp olive oil
– 1 tbsp chili powder
– 1 tsp cumin
– 1 tsp oregano
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper
– 1 cup white rice
– 2 cups water
– 1/2 tsp salt
– 1 cup black beans, drained
– 1/2 cup corn kernels
– 1/4 cup cilantro, chopped
– 1 lime, juiced
Instructions
1. Combine pork with chili powder, cumin, oregano, garlic powder, onion powder, and cayenne in a bowl, tossing to coat evenly.
2. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
3. Add seasoned pork to the skillet, searing for 5-7 minutes until browned on all sides.
4. Reduce heat to medium-low, cover, and simmer pork for 20 minutes until tender and cooked through.
5. Tip: Let the pork rest for 5 minutes after cooking to lock in juices before shredding with two forks.
6. In a saucepan, combine rice, water, and salt, bringing to a boil over high heat.
7. Reduce heat to low, cover, and simmer rice for 18 minutes until water is absorbed and rice is fluffy.
8. Tip: Fluff rice with a fork immediately after cooking to prevent clumping and achieve perfect texture.
9. Warm black beans and corn in a small saucepan over medium heat for 5 minutes, stirring occasionally.
10. Assemble bowls by layering rice, pork, beans, and corn in serving dishes.
11. Drizzle lime juice over the top and garnish with chopped cilantro.
12. Tip: For extra heat, add a dash of hot sauce or sliced jalapeños just before serving.
This dish delivers a satisfying contrast of tender pork against fluffy rice, with a bold, spicy kick from the adobada seasoning. Try topping it with avocado slices or a dollop of Greek yogurt to balance the heat and add creaminess.
Adobada-Marinated Grilled Chicken
Let’s transform basic chicken into a flavor bomb with this adobada marinade. Fire up that grill and get ready for some serious eats—this one’s going viral for a reason.
Ingredients
– 2 lbs chicken thighs
– 1/4 cup orange juice
– 2 tbsp lime juice
– 3 tbsp white vinegar
– 4 cloves garlic, minced
– 1 tbsp dried oregano
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt
– 2 tbsp olive oil
Instructions
1. Combine orange juice, lime juice, white vinegar, minced garlic, dried oregano, ground cumin, smoked paprika, black pepper, and salt in a bowl.
2. Whisk in olive oil until emulsified.
3. Place chicken thighs in a resealable plastic bag.
4. Pour marinade over chicken, ensuring all pieces are coated.
5. Seal bag and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
6. Preheat grill to 400°F, cleaning grates thoroughly to prevent sticking.
7. Remove chicken from marinade, letting excess drip off.
8. Place chicken on hot grill, skin-side down if applicable.
9. Grill for 6-7 minutes until well-charred and grill marks appear.
10. Flip chicken using tongs, avoiding piercing to retain juices.
11. Grill another 6-7 minutes until internal temperature reaches 165°F.
12. Transfer to a clean plate and rest for 5 minutes before slicing.
Resting locks in those incredible juices, creating tender, pull-apart chicken with a smoky-sweet crust. Serve it taco-style with warm tortillas and pickled onions, or chop over cilantro-lime rice for a full fiesta.
Sheet Pan Adobada Nachos
Sizzle up your snack game with these Sheet Pan Adobada Nachos. Layer bold flavors and bake to crispy perfection for a crowd-pleasing treat that’s effortlessly delicious.
Ingredients
– 1 bag tortilla chips
– 1 lb pork shoulder, thinly sliced
– 2 tbsp adobo seasoning
– 1 cup shredded Monterey Jack cheese
– 1 cup shredded cheddar cheese
– 1/2 cup diced red onion
– 1/2 cup chopped cilantro
– 1/4 cup sliced jalapeños
– 1/2 cup sour cream
– 1/2 cup salsa
– 1 lime, cut into wedges
Instructions
1. Preheat oven to 400°F.
2. Toss pork slices with adobo seasoning until evenly coated.
3. Cook pork in a skillet over medium-high heat for 5-7 minutes, until no longer pink.
4. Spread tortilla chips in a single layer on a sheet pan.
5. Sprinkle cooked pork evenly over the chips.
6. Top with Monterey Jack and cheddar cheeses.
7. Bake for 8-10 minutes, until cheese is fully melted and bubbly.
8. Remove from oven and let cool for 2 minutes.
9. Scatter diced red onion, chopped cilantro, and sliced jalapeños over the top.
10. Dollop sour cream and salsa across the nachos.
11. Squeeze lime wedges over everything before serving.
Bold textures and zesty flavors make every bite irresistible. Serve immediately with extra lime wedges on the side for a fresh kick.
Zesty Adobada Enchiladas
Bold flavors collide in these zesty adobada enchiladas! Grab your skillet and let’s layer up tender pork, smoky chipotle, and melty cheese. This fiesta-ready dish delivers serious heat with every bite.
Ingredients
– 1 lb pork shoulder, cubed
– 2 tbsp vegetable oil
– 1 cup diced onion
– 3 cloves garlic, minced
– 2 tbsp chipotle peppers in adobo, minced
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 cup chicken broth
– 8 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb cubed pork shoulder and sear for 4 minutes per side until browned.
3. Stir in 1 cup diced onion and cook for 3 minutes until softened.
4. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
5. Mix in 2 tbsp minced chipotle peppers, 1 tsp cumin, and 1 tsp oregano.
6. Pour in 1/2 cup chicken broth and bring to a simmer.
7. Reduce heat to low, cover, and cook for 45 minutes until pork is fork-tender.
8. Preheat oven to 350°F and lightly grease a 9×13 inch baking dish.
9. Warm 8 corn tortillas in a dry skillet for 20 seconds per side to prevent cracking.
10. Spoon pork mixture onto each tortilla, roll tightly, and place seam-side down in dish.
11. Sprinkle 1 cup shredded Monterey Jack cheese evenly over enchiladas.
12. Bake at 350°F for 20 minutes until cheese is bubbly and golden.
13. Remove from oven and let rest for 5 minutes before serving.
14. Garnish with 1/4 cup chopped fresh cilantro.
Layers of tender pork and smoky chipotle create a juicy, robust filling, while the baked cheese adds a satisfying stretch. Serve these enchiladas topped with cool crema or alongside a crisp cabbage slaw to balance the heat.
Slow-Cooked Adobada Pork Shoulder
Just imagine tender pork shoulder, marinated in smoky adobo spices, slow-cooked to perfection. Grab your Dutch oven—this recipe delivers maximum flavor with minimal effort. Let’s get cooking!
Ingredients
– 4 pounds pork shoulder
– 1/4 cup olive oil
– 1/2 cup white vinegar
– 6 cloves garlic, minced
– 2 tablespoons smoked paprika
– 1 tablespoon dried oregano
– 1 teaspoon ground cumin
– 1 teaspoon black pepper
– 1 teaspoon salt
– 1/2 cup orange juice
– 2 bay leaves
Instructions
1. Trim excess fat from the pork shoulder and pat it dry with paper towels.
2. In a medium bowl, whisk together olive oil, white vinegar, minced garlic, smoked paprika, dried oregano, ground cumin, black pepper, and salt.
3. Place the pork shoulder in a large resealable bag and pour the marinade over it, ensuring even coating.
4. Seal the bag and refrigerate for at least 4 hours or overnight for deeper flavor infusion.
5. Preheat your oven to 300°F.
6. Transfer the marinated pork shoulder and all marinade to a Dutch oven or oven-safe pot.
7. Pour orange juice around the pork and add bay leaves to the pot.
8. Cover the pot with a tight-fitting lid and place it in the preheated oven.
9. Cook for 4 hours, checking at the 3-hour mark to ensure the liquid hasn’t evaporated completely.
10. After 4 hours, remove the lid and increase the oven temperature to 400°F.
11. Cook uncovered for an additional 30 minutes to brown the top and crisp the edges.
12. Remove the pot from the oven and let the pork rest for 15 minutes before shredding.
13. Use two forks to shred the pork directly in the pot, mixing it with the cooking juices.
14. Discard the bay leaves before serving.
Lusciously tender and packed with smoky, tangy notes from the adobo marinade, this pork shreds effortlessly. Serve it in warm tortillas with pickled onions for a taco night upgrade, or pile it high on rice bowls for a hearty meal that’s sure to impress.
Adobada Stuffed Bell Peppers
A flavor explosion that’ll make your taste buds dance! Adobada-stuffed peppers bring Mexican street food vibes right to your kitchen—perfect for meal prep or impressing guests.
Ingredients
– 4 large bell peppers
– 1 lb ground pork
– 1 cup cooked rice
– 1/2 cup diced onion
– 2 cloves minced garlic
– 1/4 cup adobo sauce
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt to taste
Instructions
1. Preheat your oven to 375°F.
2. Cut the tops off 4 large bell peppers and remove all seeds and membranes.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
4. Add 1/2 cup diced onion and sauté for 3 minutes until translucent.
5. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
6. Add 1 lb ground pork and cook for 6-8 minutes, breaking it up with a spoon until browned.
7. Stir in 1/4 cup adobo sauce, 1 tsp ground cumin, and 1/2 tsp smoked paprika.
8. Mix in 1 cup cooked rice and 1/4 cup chopped fresh cilantro.
9. Season the filling with salt to taste.
10. Stuff each bell pepper with the pork mixture, packing it tightly.
11. Place the stuffed peppers in a baking dish.
12. Top each pepper with shredded Monterey Jack cheese.
13. Bake at 375°F for 25-30 minutes until peppers are tender and cheese is golden brown.
14. Let rest for 5 minutes before serving.
Zesty and satisfying, these peppers offer a tender-crisp texture with a smoky, slightly spicy filling. Serve them with a dollop of crema or alongside a fresh corn salad for a complete meal that’s as vibrant as it is delicious.
Vegetarian Adobada Jackfruit Tacos
A plant-based twist that slaps! Jackfruit shreds like pulled pork, soaking up that smoky adobo marinade. Get ready for taco night that even meat-lovers will crave.
Ingredients
– 2 cans (20 oz each) young green jackfruit in brine, drained
– 1/2 cup orange juice
– 1/4 cup apple cider vinegar
– 3 tbsp ancho chili powder
– 2 tbsp smoked paprika
– 1 tbsp ground cumin
– 1 tsp dried oregano
– 4 cloves garlic, minced
– 1/2 white onion, diced
– 2 tbsp olive oil
– 8 corn tortillas
– 1/2 cup chopped cilantro
– 1/4 cup diced red onion
– 1 lime, cut into wedges
Instructions
1. Drain jackfruit and rinse thoroughly under cold water.
2. Use your hands to shred jackfruit into pulled pork-like texture, discarding hard cores.
3. Whisk together orange juice, apple cider vinegar, ancho chili powder, smoked paprika, cumin, oregano, and minced garlic in a bowl.
4. Add shredded jackfruit to marinade, tossing to coat completely.
5. Let marinate at room temperature for 20 minutes to allow flavors to penetrate.
6. Heat olive oil in a large skillet over medium-high heat until shimmering.
7. Add diced white onion and sauté for 3 minutes until translucent.
8. Add marinated jackfruit mixture to skillet, spreading evenly.
9. Cook for 8-10 minutes, stirring occasionally, until liquid reduces and jackfruit edges crisp slightly.
10. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
11. Divide jackfruit mixture evenly among warmed tortillas.
12. Top with chopped cilantro and diced red onion.
13. Serve immediately with lime wedges on the side.
Expect tender, juicy jackfruit with crispy caramelized edges and deep smoky flavor. The bright citrus marinade cuts through the richness perfectly. Serve with pickled red onions and avocado crema for extra texture contrast.
Citrus-Infused Adobada Shrimp Skewers
Get ready to elevate your grilling game with these vibrant citrus-infused adobada shrimp skewers. Grab your skewers and let’s fire up some flavor that’ll have everyone asking for seconds!
Ingredients
– 1 lb large shrimp, peeled and deveined
– 1/4 cup orange juice
– 2 tbsp lime juice
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 wooden skewers
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. In a medium bowl, whisk together 1/4 cup orange juice, 2 tbsp lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add 1 lb peeled and deveined shrimp to the marinade, tossing to coat completely.
4. Cover the bowl with plastic wrap and refrigerate for exactly 30 minutes (tip: don’t marinate longer or the citrus will start to “cook” the shrimp).
5. Preheat your grill to medium-high heat (400°F).
6. Thread marinated shrimp onto soaked skewers, about 4-5 shrimp per skewer.
7. Grill skewers for 2-3 minutes per side until shrimp turn pink and opaque (tip: use a timer for perfect doneness).
8. Remove skewers from grill and let rest for 2 minutes before serving (tip: resting allows juices to redistribute for maximum flavor).
Absolutely irresistible with tender, juicy shrimp carrying bright citrus notes against smoky adobada spices. Serve these skewers over cilantro-lime rice or stuff into warm tortillas with avocado crema for an instant crowd-pleaser that brings summer vibes year-round.
Adobada-Style Pork Riblets
Get ready to transform your dinner game with these adobada-style pork riblets. Grab your ingredients and let’s dive into this flavor-packed recipe that’ll have everyone asking for seconds.
Ingredients
– 2 lbs pork riblets
– 1/4 cup white vinegar
– 3 tbsp soy sauce
– 2 tbsp achiote paste
– 1 tbsp brown sugar
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 tsp black pepper
– 3 cloves garlic, minced
– 1/4 cup orange juice
– 2 tbsp vegetable oil
– 1/2 cup chicken broth
Instructions
1. Combine 1/4 cup white vinegar, 3 tbsp soy sauce, 2 tbsp achiote paste, 1 tbsp brown sugar, 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp black pepper, 3 cloves minced garlic, and 1/4 cup orange juice in a bowl to create the marinade.
2. Place 2 lbs pork riblets in a large resealable bag and pour the marinade over them, ensuring all pieces are coated evenly.
3. Marinate the riblets in the refrigerator for at least 4 hours or overnight for maximum flavor penetration.
4. Preheat your oven to 350°F (175°C) while the riblets finish marinating.
5. Heat 2 tbsp vegetable oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Remove riblets from marinade, reserving the liquid, and sear them in the hot skillet for 3-4 minutes per side until golden brown.
7. Pour the reserved marinade and 1/2 cup chicken broth into the skillet, scraping up any browned bits from the bottom.
8. Transfer the skillet to the preheated oven and bake uncovered for 45-50 minutes, basting every 15 minutes with the pan juices.
9. Check for doneness by inserting a fork into the meat—it should pull away easily from the bone when properly cooked.
10. Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
Fall-off-the-bone tender with a perfect balance of tangy vinegar and warm spices, these riblets develop a beautiful caramelized crust during baking. Serve them over cilantro-lime rice with pickled red onions for a complete meal that celebrates bold Mexican flavors.
Adobada Quesadillas with Avocado Cream
Packed with bold flavors and ready in minutes, these adobada quesadillas deliver a fiesta in every bite. Perfect for busy weeknights or casual gatherings, they’re customizable and crowd-pleasing.
Ingredients
– 1 lb pork shoulder, thinly sliced
– 2 tbsp adobo seasoning
– 8 flour tortillas, 8-inch
– 2 cups shredded Monterey Jack cheese
– 1 avocado, ripe
– 1/4 cup sour cream
– 1 tbsp lime juice
– 1/4 tsp salt
– 2 tbsp vegetable oil
– 1/4 cup chopped cilantro
Instructions
1. In a bowl, toss 1 lb pork shoulder with 2 tbsp adobo seasoning until evenly coated.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add the seasoned pork to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
4. Remove the pork from the skillet and set aside on a plate.
5. In a blender, combine 1 avocado, 1/4 cup sour cream, 1 tbsp lime juice, and 1/4 tsp salt; blend until smooth to make the avocado cream.
6. Wipe the skillet clean with a paper towel and return it to medium heat.
7. Place one flour tortilla in the skillet and sprinkle 1/4 cup shredded Monterey Jack cheese evenly over half of it.
8. Top the cheese with a quarter of the cooked pork and 1 tbsp chopped cilantro.
9. Fold the tortilla over the filling and press down gently with a spatula.
10. Cook for 2-3 minutes per side, flipping once, until the tortilla is golden brown and the cheese is melted.
11. Repeat steps 7-10 with the remaining tortillas and ingredients.
12. Slice each quesadilla into wedges and serve immediately with the avocado cream on the side. Now the quesadillas are ready with crispy edges and a gooey, spiced filling. Not just a meal, but a texture explosion—creamy, cheesy, and savory all at once. Try serving them with extra lime wedges or a side of pickled onions for added zing.
Instant Pot Adobada Beef Stew
Nailing that tender, flavor-packed beef stew just got instant. Pressure-cook your way to adobada perfection with minimal effort and maximum taste.
Ingredients
– 2 lbs beef chuck, cubed
– 1 tbsp olive oil
– 1 large onion, diced
– 4 cloves garlic, minced
– 2 cups beef broth
– 1 cup crushed tomatoes
– 2 tbsp adobo seasoning
– 1 tsp cumin
– 1 tsp oregano
– 1 bay leaf
– 1 cup diced potatoes
– 1 cup sliced carrots
– Salt to taste
Instructions
1. Select “Sauté” on the Instant Pot and heat 1 tbsp olive oil until shimmering.
2. Add 2 lbs cubed beef chuck and sear for 3-4 minutes per side until browned (don’t overcrowd—work in batches for better crust).
3. Add 1 diced onion and cook for 2 minutes until translucent.
4. Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant.
5. Pour in 2 cups beef broth to deglaze the pot, scraping up all browned bits from the bottom.
6. Add 1 cup crushed tomatoes, 2 tbsp adobo seasoning, 1 tsp cumin, 1 tsp oregano, and 1 bay leaf.
7. Lock the lid, set to “High Pressure” for 25 minutes, and allow natural release for 10 minutes before quick releasing.
8. Carefully remove the lid and stir in 1 cup diced potatoes and 1 cup sliced carrots.
9. Lock the lid again and pressure cook on “High” for 5 minutes, then quick release immediately.
10. Discard the bay leaf, season with salt to taste, and let rest for 5 minutes to thicken slightly.
Expect fall-apart beef swimming in a rich, slightly spicy broth with perfectly tender veggies. Elevate it by serving over cilantro-lime rice or with warm tortillas for dipping.
Adobada-Inspired Cauliflower Steaks
Elevate your taco night with these smoky, spicy cauliflower steaks that pack all the bold flavor of traditional adobada—minus the meat. They’re vegan, gluten-free, and seriously satisfying. Get ready to wow your taste buds!
Ingredients
– 1 large head cauliflower
– 2 tbsp olive oil
– 2 tbsp adobo sauce from canned chipotles
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1 lime, cut into wedges
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Trim the leaves and stem from the cauliflower, then slice it vertically into 1-inch-thick steaks, reserving any loose florets. Tip: Use a sharp knife and steady pressure for clean cuts.
3. In a small bowl, whisk together the olive oil, adobo sauce, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
4. Brush both sides of each cauliflower steak and any florets evenly with the marinade mixture.
5. Arrange the steaks and florets in a single layer on the prepared baking sheet.
6. Roast in the preheated oven for 20 minutes. Tip: Avoid overcrowding the pan for even browning.
7. Carefully flip the steaks and florets using tongs.
8. Continue roasting for another 15–20 minutes, until the edges are crispy and caramelized. Tip: Check for doneness by piercing with a fork—it should slide in easily.
9. Remove from the oven and let rest for 5 minutes.
10. Squeeze fresh lime juice over the top and garnish with chopped cilantro.
Hearty and robust, these steaks have a firm yet tender bite with a smoky, slightly spicy kick from the adobo. Serve them over cilantro-lime rice, stuff into warm tortillas with pickled onions, or slice and add to grain bowls for a protein-packed vegan meal.
Conclusion
Savor the versatility of adobada with these 28 delicious recipes perfect for any dinner! We hope you found inspiration to spice up your meals. Try a recipe, share your favorite in the comments, and pin this article on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
