Adovada Tacos my way.

[SmokinEdge]

I like carne adovada, but I also like birria tacos, but I also love smoked pork. So here is my process. I smoke some pork country style ribs on the Yoder with just SPG.

Then I make up my red Chile from pods. De-seed then steep in hot water (do not boil them)

After an hour or so, into the blender with garlic cloves, chicken bouillon, oregano, cumin, and some onion. Then into the pot to simmer with the meat. Only lightly simmer softly no boiling.

Next we will get to building the taco. Stay tuned.

 

[bauchjw]

I can’t wait!

 

[TNJAKE]

I'm in. Looks delicious

 

[SmokinEdge]

This meat is closed to pull but I chopped it. Full of that rich Chile sauce. It’s delicious. Ready to make the tacos.

 

[SmokinEdge]

 

[kilo charlie]

This looks fabulous!

 

[chef jimmyj]

Yeah Boy, that looks good!...JJ

 

[SmokinEdge]

Fry the corn tortillas first, just a little bit to firm them up, then dredge them in some of the sauce and fry. ( this is the birria part)

Build the taco with a base layer of shredded cheese first then some of the meat mixture. Then fold over to make the taco, flip over to crisp both sides.

Then serve them with chopped onion and cilantro with a squeeze of lime and a little bowl of the sauce for dipping.

 

[GATOR240]

I'll take a few of those! Looks great!

 

[chopsaw]

Looks great . Had those the other day with brisket .
Nice work .

 

[indaswamp]

Nice! On the list!

How many and which type dried chiles do you use for the sauce? I think I have some chiles on hand and could do this at the firehouse one night....
Thanks!

 

[TNJAKE]

Looks amazing

 

[xray]

Ah hell yeah those tacos look awesome!!

 

[SmokinEdge]

This looks fabulous!

Thank you Charlie,

Yeah Boy, that looks good!...JJ

Thank you JJ, these are delicious.

I'll take a few of those! Looks great!

Thank you Denny.

Looks great . Had those the other day with brisket .
Nice work .

Thank you Chop, mmm brisket tacos! Like those a lot too.

Looks amazing

Thank you Jake. These are dangerously good.

Ah hell yeah those tacos look awesome!!

Thank you Ray. I appreciate it.

 

[mr_whipple]

Never heard the word Adovada until now but holy cow that looks tasty.

 

[SmokinEdge]

Nice! On the list!

How many and which type dried chiles do you use for the sauce? I think I have some chiles on hand and could do this at the firehouse one night....
Thanks!

This was two 3oz. Packages of New Mexico chilies so about a dozen pods plus 2 ancho pods for darker sauce color. All blended up with a cup or so of the tea water from the Chile, I had about 6 cups of sauce with about 5 pounds of pork in the pot. Then I pulled about 1 cup out and watered it down a little in a bowl to dredge the corn tortillas in. I made 13 tacos just because that was all the tortillas I had, but could have made twice that many meat wise.

 

[jcam222]

Looks great, I will take two!! I think you may have commented on my post of this being very similar process to what I used on the Chili Colorado with pork. Love the flavors!! Right on on taking care not to boil. Can certainly get a little bitterness from the peppers if you do.

 

[Brokenhandle]

They look delicious! I have a feeling I would have 1/2 that meat gone while building the tacos!

Ryan

 

[chopsaw]

mmm brisket tacos!

Don't want to get sidetrack here , But my Son likes to make any kind of sauce .
Showed him the thread you did using the pepper pods . That's what he used for the tacos . Man it's good .

 

[Bearcarver]

Looks Mighty Tasty, SE !!
Nice Job!
Like.

Bear