Cover them with boiling water and let them soak for 15 minutes or until they are soft.
Place the chilies, garlic, cumin, peppercorns, oregano, and bay leaf in a blender.
Add two teaspoons of salt, vinegar, and half a cup of water.
Blend until smooth then transfer the sauce to a large dish.
Allow the sauce to cool down completely then add to the dish the meat and turn over until all pieces are fully coated.
Cover the bowl with cling film and place it in the fridge. Leave it to marinate for at least 3 hours or overnight.
Sauté the spring onions in a tablespoon of oil with a pinch of salt until lightly browned.
Cover the pan and cook over low heat until soft.
Make tacos de adobada
Heat 2 tablespoons of pork lard or olive oil in a large pan.
Add the meat in a single layer making sure to not overcrowd the pan.
Cook until the meat is nicely browned on both sides.
Place cooked meat on a plate and cover with foil to prevent it from drying out.
Keep cooking the pork slices until all are gone.
Once all meat is cooked, chop it into small bites with a sharp knife.
Return chopped meat to the plate and keep it covered with foil so it will stay juicy and warm.
In a heavy pan or comal heat a little bit of lard or oil over medium heat.
Working on batches, heat the tortillas on both sides until soft.
Assemble tacos using two tortillas piled for each, top with onions and cilantro.
Serve with spring onions and radishes on the side, lime wedges, and your favorite salsa.
Notes
About the tortillas. Those tacos de adobada are made with two small 4,5-inch tortillas each. If you can’t find store-bought tortillas in that size, make them with regular-sized tortillas or prepare your own with our tortilla recipe.