Adobada, literally Spanish for "marinated", is a concept for many dishes that are common in Mexican cuisine similar to tacos. Adobada is generally pork marinated in a "red" chili sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to Al pastor. It is generally served on small, pliable maize tortilla along with sauteed vegetables and cheese.
Carne adovada is a variation popular in New Mexican cuisine, where it is served as a main dish or in a burrito, or occasionally found in tacos or enchiladas.
Carne Adobada in center pacific states in Mexico refers to marinated pork meat, it's a very common ingredient for tacos, over Colima, Jalisco and Michoacan; In some parts of Guerrero, it is known as "Carne Enchilada" which means chili dressed meat; In the "Huasteca" area (San Luis Potosi, Tampico, Veracruz and Hidalgo) you might find it under the name of "Cecina Enchilada", Cecina stands for the thin steaks.
The combination of spices, chiles and vinegar used for marination is called "Adobo". They are several recipes and regional variation for the Adobo therefore different flavor on the Carne Adobada.
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