Adovada Tacos my way.

[SmokinEdge]

I can imagine, good stuff from CO, seeing that it's not know as Mexican food destination.

Good one obviously you’ve never been to the SE, Pueblo, South Central, San Louis Valley, or South West, Durango, Cortez, and up in to Montrose. Basically the whole southern half of Colorado shares the same food as New Mexico, which btw, isn’t known for its Mexican food either. We aren’t Mexican.

 

[WstTxSmokes]

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)
View attachment 514847
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.
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Then serve them with chopped onion and cilantro with a squeeze of lime and a little bowl of the sauce for dipping.
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These look so good. On my list to make next week!

 

[Rafter H BBQ]

Eric, to say this looks delicious would be an understatement… I am looking forward to trying this!

 

[zwiller]

TOTALLY making this. Big fan of the simplicity be canned sauce. How does adovado sauce differ than say enchilada?

 

[SmokinEdge]

TOTALLY making this. Big fan of the simplicity be canned sauce. How does adovado sauce differ than say enchilada?

Traditionally adovada is made with reconstituted red Chile pods with onion garlic and salt traditional enchilada sauce) but then the pork is low simmered in that sauce for hours, the meat and sauce trade and blend flavor, it’s incredible flavor. In similar fashion in Mexico they make the same thing but with beef and they call it Chile Colorado. Adovada is made with pork, Colorado with beef but same flavor building process.

Where I go in the ditch on this is I prefer smoked pork to a braised or simmered pork. So I smoke CSR or real thick pork shoulder steaks to about 195 IT Pull them off rest them then dice up and mix with the sauce and simmer maybe 30 minutes. It’s so delicious. If you have never made enchilada sauce from pods I recommend you try it once, the flavor is way better than canned but canned sauce will work in a pinch.

 

[Rafter H BBQ]

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.
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Then I make up my red Chile from pods. De-seed then steep in hot water (do not boil them)
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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.
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Next we will get to building the taco. Stay tuned.

Eric, if you stated this already… my apologies if I overlooked. But, really wanting to try this. Would you mind just giving a small breakdown of the quantity used of the ingredients you listed? Thanks bud.

 

[SmokinEdge]

Eric, if you stated this already… my apologies if I overlooked. But, really wanting to try this. Would you mind just giving a small breakdown of the quantity used of the ingredients you listed? Thanks bud.

Justin, happy as always to help. Here is a link to my sauce in another thread. If you have anymore questions please ask. The sauce is very delicious and super simple.

https://www.smokingmeatforums.com/threads/pulled-pork-tamale-pies.309262/

 

[Rafter H BBQ]

Justin, happy as always to help. Here is a link to my sauce in another thread. If you have anymore questions please ask. The sauce is very delicious and super simple.

https://www.smokingmeatforums.com/threads/pulled-pork-tamale-pies.309262/

Eric, thanks buddy… very much appreciated!

 

[Gonna Smoke]

I read the title as avocado... I need to make this minus the avocados...

 

[SmokinEdge]

I read the title as avocado... I need to make this minus the avocados...

You will love this Charles. I do sometime run avocado with this but always after plating and on the side, lol.