Recipe by Sue Lau
This is also known as Carne Adobado. Either way, it is so simple to make, and quite delicious. Nicely sliced up and served in a tortilla, it's a nice change from a steak taco. This recipe comes from Sunset magazine, if I remember right.
Top Review by ex-NYU 2L
This was great. I loved it, and my g/f was even more ecstatic about it. It was super easy to make , and the combination of spices was awesome. It led to a really complex taste. I used boneless pork chops instead of the tenderloin (we're on a law school budget). I also made more of the dry rub and really slathered them in it b/c of past comments. They turned out super flavorful. I actually decided to fry up the jalapeÃ±os and cook the chops in the resulting oil to give it a little more "kick". We served sliced with sour cream and jalapeÃ±os so we could eat them burrito style. We will be making this again!!!!!
- 1 lb pork tenderloin, trimmed
- 1 1⁄2 teaspoons paprika
- 1 1⁄2 teaspoons chili powder
- 1 tablespoon red wine vinegar
- 2 teaspoons minced garlic
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1 tablespoon olive oil
- 3 -4 lime wedges
- tortilla (corn or flour; optional)
- salsa (optional)
- guacamole (optional)
- sliced fresh jalapeno (or other hot chile; optional)
Directions See How It's Made
- Pound pork evenly to 1/4-inch thickness (between plastic wrap is good).
- Blend paprika, chili powder, vinegar, garlic, cumin, oregano, and salt, and rub over all sides of pork.
- Rest meat for at least one hour, refrigerated.
- Cut pork into 3-4 serving pieces.
- Pan-fry meat in the oil on both sides, until cooked to your liking.
- Drain meat and season with additional salt (if desired) and lime.
- Serve on warm tortillas with salsa, guacamole, and sliced fresh chiles (if desired).