Entree: Mexico – Bajio Mexico / Zacatecas – Carne Adobada Zacatecana (Zacatecas-Style Marinated Pork)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Additional 8 hrs

Total 9 hrs

Ingredients

- 2.5 lb (1.1 kg) pork shoulder, trimmed and cut into 1/2-inch (1.3 cm) slices (approx. usable weight)
- 6 ancho chiles, stems and seeds removed
- 4 guajillo chiles, stems and seeds removed
- 2 dried chile de arbol (optional for heat)
- 1/2 cup (120 ml) white vinegar
- 1/4 cup (60 ml) orange juice
- 3 garlic cloves
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) ground black pepper
- 1 tsp (2 g) dried Mexican oregano
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) ground cloves
- 2 bay leaves
- 2 tbsp (30 ml) neutral oil (for brushing/roasting)
- 1 large white onion, cut into thick rings for grilling
- 1 lb (450 g) nopales (cactus paddles), cleaned and sliced into strips
- 12 corn tortillas
- 4 limes, halved
- Fresh cilantro for garnish (to taste)
- For Mexican rice:
  - 1 1/2 cups (300 g) long-grain white rice, rinsed
  - 3 cups (720 ml) low-sodium chicken broth
  - 2 tbsp (30 ml) vegetable oil
  - 1/2 small tomato, blended or finely chopped (about 2 oz / 60 g)
  - 1/4 tsp (0.5 g) salt (adjust to taste)

Instructions

Short Description:
Pork marinated in a vinegar-forward red chile adobo, then grilled or roasted until tender and slightly charred; served with Mexican rice, grilled nopales and onions, and warm corn tortillas for a complete meal.

Regional Notes:
This Zacatecas version emphasizes a tangy, vinegar-led adobo made from dried red chiles (guajillo and ancho) and simple, earthy spices rather than sweet or heavily achiote-forward pastes. It is often grilled or roasted with a pronounced char and served with grilled nopales and onions common in the Bajio region.

1. Prepare chiles: Toast ancho and guajillo chiles briefly in a dry skillet over medium heat 15–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water; soak 15 minutes until pliable. Drain.
2. Make adobo: In a blender combine drained chiles, garlic, white vinegar, orange juice, 1 tbsp vegetable oil, kosher salt, black pepper, oregano, cumin, cloves, and bay leaves. Blend until very smooth, adding 1–2 tbsp water if needed to achieve a pourable paste. Taste and adjust salt or vinegar (Zacatecas favors a tangy profile).
3. Marinate pork: Place pork slices in a shallow dish or resealable bag. Pour adobo over pork, turning to coat thoroughly. Cover and refrigerate at least 6 hours, ideally overnight (8–16 hours) for best flavor penetration.
4. Prepare rice: While pork marinates or 45 minutes before serving, heat 2 tbsp oil in a medium saucepan over medium heat. Add rinsed rice and toast, stirring, until edges are golden (3–5 minutes). Add blended tomato, chicken broth, and salt. Bring to a boil, reduce heat to low, cover and simmer 18–20 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, fluff with fork.
5. Preheat grill or oven: For grilling, preheat to medium-high (about 450–500°F / 232–260°C). For oven-roasting, preheat to 425°F (220°C) and line a rimmed baking sheet with foil.
6. Cook nopales and onions: Toss sliced nopales with a pinch of salt and 1 tsp oil. Brush onion rings lightly with oil. Grill nopales and onion rings 3–5 minutes per side until nicely charred and tender; set aside and keep warm. If using oven, roast on the baking sheet for 10–12 minutes, turning once.
7. Cook pork (grill method): Remove pork from marinade, letting excess drip off. Oil grill grates or brush pork with 2 tbsp neutral oil. Grill pork slices over direct heat 3–5 minutes per side until edges are charred and internal temperature reaches 160–170°F (71–77°C) for well-done slices. Let rest 5 minutes before slicing thicker pieces if needed.
8. Cook pork (oven method): Arrange pork slices on prepared baking sheet in a single layer, brush lightly with oil. Roast 18–28 minutes, turning once halfway and broiling 2–3 minutes at end to develop char, until internal temperature reaches 160–170°F (71–77°C). Rest 5 minutes.
9. Warm tortillas: Wrap tortillas in foil and warm on the grill, in oven, or in a pan until pliable.
10. Assemble and serve: Slice thicker pork pieces if needed. Plate a portion of Mexican rice, arrange pork slices, grilled nopales and onion rings. Serve with warm corn tortillas, lime halves, and cilantro for garnish. Guests may assemble tacos or enjoy plated with rice and vegetables.