Adobo Pork Tacos
- 1 1/2 Pound Pork Loin, Cut Into 3/4-inch Chops
- 2 Tablespoons Olive Oil
- 1/4 Cup Sweet Paprika
- 1 Tablespoon Black Pepper
- 1 Tablespoon Onion Powder
- 2 Teaspoons Garlic Powder
- 1 Tablespoon Cumin
- 2 Tablespoons Canned Chipotle Chile In Adobo Sauce
- 1 Teaspoon Dried Oregano
- 2 Tablespoons Kosher Salt, Or To Taste
- Serving Size: 4
- Cook time: 30 Minutes
Taco fact of the day: A “taquiza” is an informal get-together where people gather around the grill or table with tortillas in hand, to make their own tacos. Ready to dive in?
For Mexican Adobo Rub:
- In a medium-sized bowl, combine all the ingredients and mix to form a rub. Set aside.
- Season pork with Mexican Adobo rub, making sure pork is well coated with the mixture.
- Heat olive oil in frying pan and sear the pork chops on both sides, approximately 6 minutes on each side.
- Cook pork to an internal temperature between 145 degrees F. to 160 degrees F. (use a digital thermometer).
- Remove pork from the frying pan and let rest 10-15 minutes before slicing into ¼ inch strips.
- 4 servings (Nutritional information for 2 tacos per serving, no additional toppings)
*Note: If preferred, use store-bought Mexican Adobo from Hispanic supermarket. Serve with warm corn or flour tortillas. Have guests create their own tacos with bowls of pico de gallo, guacamole, sour cream, cotija cheese, beans, radishes, lime wedges and cilantro.