Adobada is a general term that refers to meat (often pork) that is marinated in a very thick, flavorful, chile-based mixture. When cooked in a hot pan—note, this is key, your pan needs to be hot— the meat will develop a delightfully charred, crisp exterior while maintaining a succulent interior. This flavor-packed pork recipe is an amazing start for tacos; simply spoon the meat into warm corn tortillas and serve with minced onion, cilantro, and lime juice. If you want to prep ahead, the marinade mixture can be made up to 5 days in advance. While set sauce may seem like an out-of-place addition, it delivers just the right hit of salty umami to balance out the bittersweet chiles. Guajillo andancho chiles can be found in most groceries stores. Anchos are mild with a slightly bitter, yet sweet flavor. Guajillos offer aslightly fruity flavor. They also have a thinner flesh and therefore, produce less puree (which is why there are more in the recipe). As far as the cut of meat, we’d definitely recommend sticking with pork shoulder here. Rich and fatty, pork shoulder will not dry out or take on an unpleasant chewy texture after resting in the acidic marinade.