Friday, May 01, 2015

Tacos de Adobada and Green Salsa with Avocado


If you are planning a Cinco de Mayo Fiesta or a Mexican theme fiesta, these two recipes will impress your guests without breaking your budget.

They are easy, delicious and you can prepare them the day before your party so you will have plenty of time to get ready and pamper yourself before your Mexican Fiesta.  

Tacos de Adobada are one of the most popular tacos in Mexico, they are very versatile, you can use whatever kind of meat you prefer, for this recipe I’m using ground turkey but feel free to use pork, beef,  or whatever meat you prefer, it can be made with ground meat or finely chopped meat.

To serve the tacos I’m also making an amazing Green Salsa with Avocado that goes perfectly with the tacos, this combo is meant to be, they complement each other to perfection! So please do give them a try!


Ingredients for the Meat
  • 3.3 lb. Ground Meat
  • 4-5 Guajillo chilis /Mirasol Chilis
  • 4-5 Ancho Chilis
  • ½ - ⅔  C White Vinegar
  • ½ C Water
  • ½ White Onion
  • 2-3 Garlic Cloves
  • ½ T Dry Oregano
  • 5 Cloves
  • 1 Cinnamon Sticks
  • Black Pepper
  • Salt
  • 1 C boiling Water



Ingredients for the Green Salsa:
  • 10 Tomatillos
  • 5-6 Jalapeno Peppers
  • 2 Pickled Jalapenos + 2 T of their Vinegar
  • 1 Avocado
  • 1 Garlic clove
  • ¼ C Chopped cilantro
  • ¼ C Chopped Onion
  • +Salt
  • +Black Pepper


To Serve:
  • Tortillas
  • chopped Onion
  • Chopped Cilantro
  • Lime wedges


Marinate the meat:
Remove the stems and seeds from the dry chillies.   Rub a large skillet with a bit of oil, and then toast the chiles for about 30-40 seconds on each side.  Do not burn them, or the sauce will be bitter.   Once they are toasted on both side, turn off the heat add the onion to the skillet and pour one cup of hot water over this ingredients. Let them soak in this hot water for about 15 minutes.

After 15 minutes, place everything in a blender, also add in the garlic, vinegar plus ½ cup of cold water, and season this with the cloves, the cinnamon, ½ tablespoon of dry oregano,  and salt and pepper to taste, blend on high for about 3-5 minutes or until you get a smooth sauce, then taste the flavor add more salt and pepper if needed.  Once you are happy with the flavor  pour this sauce over the meat, give it a stir, to make sure the meat is well covered with the sauce,   and marinate this in the refrigerator for at least 6 hours.  I recommend you marinate this overnight for a much stronger,  more delicious flavor.

After the meat has been marinating for at least 6 hours.  Now place it in a strainer to drain the extra liquid.

Now in a large skillet or saucepan, heat up a bit of oil and cook the meat for about 25-30 minutes stirring constantly,  you want the meat to brown a bit. There will be lots of juice coming from the meat, so just cook it until the juice is gone, and the meat is well cooked.  

Once the meat is ready, taste the flavor add more salt and pepper if needed. then you are ready to make the tacos.

Heat up the tortillas, add some f the filling right in the center of the tortilla, top it with chopped onion and chopped cilantro, serve with lime wedges and the green Salsa.

To make the Salsa:
Remove the husks from the tomatillos. Remove the stems from the peppers. Place them in a saucepan, add enough water and cook on high heat for about 15 minutes.

After 15 minutes, transfer the tomatillos and peppers to the blender , discard the water, in the blender also add in the garlic, the pickled jalapenos and about 2 tablespoons of the vinegar from the pickled jalapenos, season this with salt and pepper to taste, add about ½ cup of water and blend on high until you get a smooth sauce. Taste the flavor, add more salt and pepper if needed.

Transfer the sauce to a bowl, and add in the chopped onion the chopped cilantro and one diced avocado, stir, check the flavor and that’s it!

Enjoy!!!

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