Adobada Chips Recipe

Toast chiles

Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles 20–30 seconds per side until fragrant and slightly softened but not browned. Remove from heat.

Soak chiles: Place toasted chiles in a heatproof bowl, pour 1 cup of very hot (but not boiling) water over them to cover, and let sit 15 minutes until pliable. Drain, reserving about 2 tablespoons of the soaking liquid.

Make adobo sauce: In a blender combine soaked chiles, reserved soaking liquid, garlic, apple cider vinegar, orange juice, cumin, oregano, black pepper, cloves, and 1 teaspoon of the kosher salt. Blend until very smooth, about 1–2 minutes. If too thick, add up to 2 tablespoons more water or orange juice to reach a pourable sauce.

Marinate pork: Place the pork slices in a shallow dish or zip-top bag. Pour the adobo sauce over the pork, turning to coat all pieces. Cover and refrigerate at least 1 hour, preferably 4 hours or up to overnight for best flavor.

Cook pork: Remove pork from fridge 20 minutes before cooking. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Remove pork from marinade (reserve marinade) and sear in batches, about 3–4 minutes per side, until caramelized and cooked through (internal temp 145°F / 63°C). Transfer cooked pork to a plate and keep warm. Reduce heat to medium, pour the reserved marinade into the skillet, bring to a simmer and cook 3–4 minutes to reduce and thicken slightly; return pork to the pan and toss to coat and warm, 1–2 minutes. Taste and adjust salt (add remaining 1/2 teaspoon kosher salt if needed). Remove from heat and chop or shred pork into bite-size pieces if not already sliced.

Preheat and prep: Preheat oven to 375°F (190°C) if you prefer to melt cheese in the oven; alternatively you will assemble in a skillet or oven-safe pan. Arrange tortilla chips on a baking sheet or large oven-safe platter in a single layer, slightly overlapping as desired.

Warm beans and salsa: Warm the refried beans and salsa in microwave or small saucepan until hot and spreadable.

Layer chips: Spread warmed refried beans thinly over chips where desired as a base (this helps hold toppings). Scatter a generous layer of shredded cheese evenly over the chips.

Top with pork: Distribute the hot adobada pork pieces evenly over the cheese so the heat helps melt it.

Melt cheese: If using the oven, bake 6–8 minutes until cheese is melted and bubbling. If using a skillet or broiler, place under broiler 1–2 minutes watching closely, or cover skillet with lid on low heat for 2–3 minutes until cheese melts.

Finish and garnish: Remove from oven or skillet. Spoon pickled red onions and pickled jalapeños over the top as desired. Drizzle with crème fraîche or dollop sour cream, sprinkle chopped cilantro, and squeeze lime wedges over the nachos. Serve immediately with extra salsa on the side.

Optional crisp-up (pan-fry variation): For a slightly crisp, restaurant-style finish, heat 2 tablespoons neutral oil in a wide skillet over medium-high. Working in batches, place a few assembled chips topped with cheese and pork into the skillet, cover and cook 1–2 minutes until cheese melts and bottoms crisp. Transfer to a plate and garnish as above.