Grilled Carne Adovada Tacos with Pickled Red Onions
Tender pork marinated in a rich red chile adovada sauce, grilled and served in warm corn tortillas topped with tangy pickled red onions. This mexican-inspired tacos & burritos ready in about 35 minutes pairs pork shoulder, cut into 1-inch cubes, New Mexico red chile powder, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 lb pork shoulder, cut into 1-inch cubes
- 3 tbsp New Mexico red chile powder
- 4 cloves garlic cloves, minced
- 2 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- 2 tbsp olive oil
- 8 small corn tortillas
- 1 small red onion, thinly sliced
- 1/2 cup white vinegar
- 1 tbsp sugar
- 1/2 cup water
- 1/4 cup fresh cilantro, chopped
- for serving lime wedges
Instructions
- Step 1: In a bowl, combine 3 tbsp New Mexico red chile powder, 4 minced garlic cloves, 2 tbsp apple cider vinegar, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp salt, and 2 tbsp olive oil to make the adovada marinade.
- Step 2: Toss 1 lb cubed pork shoulder in the marinade, cover, and refrigerate for at least 4 hours or overnight for best flavor.
- Step 3: For pickled onions, combine 1/2 cup white vinegar, 1 tbsp sugar, and 1/2 cup water in a small saucepan. Bring to a boil, stirring until sugar dissolves. Pour hot liquid over 1 small thinly sliced red onion in a jar. Let sit at room temperature for at least 30 minutes.
- Step 4: Preheat grill to medium-high heat. Thread marinated pork cubes onto skewers and grill for 8-10 minutes, turning occasionally, until pork is cooked through and slightly charred.
- Step 5: Warm 8 small corn tortillas on the grill for 30 seconds each side.
- Step 6: Assemble tacos by placing grilled pork on tortillas, topping with pickled red onions and 1/4 cup chopped fresh cilantro. Serve with lime wedges.
Frequently asked questions
How long does Grilled Carne Adovada Tacos with Pickled Red Onions take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Carne Adovada Tacos with Pickled Red Onions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep new mexico red chile powder from drying out.
Can I substitute ingredients in Grilled Carne Adovada Tacos with Pickled Red Onions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Carne Adovada Tacos with Pickled Red Onions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Carne Adovada Tacos with Pickled Red Onions?
Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
