Prep1 hr 15 mins
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.
- 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)
- 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).