Talk Food Festival: Marcela Valladolid

Posted on Sep 13, 2013 10:45am

Marcela Valladolid returned to THE TALK for The Talk Food Festival. She showed us how to turn your family's taco night into an authentic Mexican meal that's fun for the whole family.

Street Taco Night

  • Pork Adobada Taco with Grilled Pineapple Salsa and Pickled Onions (recipes follow)

  • Carne Asada Taco with Pico de Gallo Salsa (recipes follow)



  • Guacamole (recipe follows)

  • Fresh cilantro

  • Grilled Green Onions

  • Chopped white onions

  • Tons of lime wedges (the small, mexican lime is preferable)

  • Cucumber slices (just served in a metal bowl as something to snack on while you wait for your taco)

  • Radishes (Sliced, served in a metal bowl with ice water)

Pork Adobada Tacos 

Serves 8


1 tablespoon vegetable oil

1 cup white onion, roughly chopped

3 garlic cloves, peeled

3 guajillo chiles, stemmed and seeded

1 cup sweetened pineapple juice

1 tablespoon dried crumbled oregano

Salt to taste

Pepper to taste

1 pound pork loin chops, thin cut or pounded thin

8-10 corn tortillas

In a large heavy pan, heat oil on medium high heat. Add onions and saute until translucent, about 3 minutes. Add garlic cloves, chiles and pineapple juice. Bring to a boil, add oregano, and turn heat off. Transfer mixture into a blender. Season to taste with salt and pepper. Process until smooth and reserve marinade. 

Season pork chops heavily with salt and pepper on each side. Using a pastry brush, brush marinade on each side of the pork chops. Cover and refrigerate for 20 minutes while marinating. 

Heat a heavy grill pan on medium high heat. Grill pork chops about 4 minutes per side or until cooked thoroughly. Roughly chop the pork chops.  Heat tortillas on grill pan about 2 minutes per side to make tacos. Serve with pickled onion, pineapple salsa, limes, radishes, and guacamole. 

Grilled Pineapple Salsa

Makes 2½ cups


½ ripe but firm pineapple, cored and cut into ½-inch-thick slices

¼ cup chopped fresh cilantro

½ serrano chile, stemmed, seeded, and diced

1 tablespoon fresh lime juice

Pinch of sugar

Salt and freshly ground black pepper


Prepare a grill to medium-high heat. 

Add the pineapple slices and grill for 2 minutes per side, or until tender and grill-marked. Transfer the pineapple to a cutting board and chop it. Put the pineapple in a medium bowl and stir in the cilantro, serrano chile, and lime juice. Season the salsa to taste with sugar, salt, and pepper. Serve warm.


Pickled Onions 


1 red onion quartered, cut in 1 -inch strips

2/3 cup freshly squeezed lime juice or the juice of 5 limes

1/4 cup olive oil

1 tablespoons crumbled dried oregano

1 teaspoon salt


Mix all ingredients in mixing medium mixing bowl. Mix well to incorporate well. Let stand for 30 minutes. Can be made 1 day ahead. 


Carne Asada

Serves 4-5


Salt and pepper to taste

2 pounds thinly cut flap meat

2 tablespoon thyme roughly chopped

1 tablespoon crumbled dried oregano

1 cup freshly squeezed orange juice or the juice of 3 oranges

2 tablespoons vegetable oil

8-10 corn tortillas

Place meat on a 13x9 glass dish. Heavily season meat with salt and pepper. Toss meat with thyme and oregano, making sure everything is evenly incorporated. Pour orange juice all over meat. Let the meat marinade for 30 minutes. 

Heat heavy grill pan over high heat. Add 2 tablespoons vegetable oil. When oil is hot, place meat on grill. Cook about 5 minutes on one side and flip over, using tongs. Cook for another 5 minutes on the other side, or until perfectly browned. Turn heat off and serve. Serve on grilled tortillas with Pico de Gallo.

Pico de Gallo

Makes 3 cups


1½ pounds tomatoes, seeded, chopped

¾ cup chopped onion

½ cup chopped fresh cilantro

3 tablespoons fresh lime juice

2 serrano chiles, stemmed, seeded, and minced

Salt and freshly ground black pepper

Mix the tomatoes, onion, cilantro, lime juice, and Serrano chiles in a medium bowl. Season with salt and pepper. Cover and chill for at least 30 minutes until flavors blend. The salsa can be made 4 hours ahead.



Serves 8


4 firm but ripe avocados, halved, pitted, and peeled

½ medium white onion, minced (about 4 tablespoons)

3 tablespoons chopped fresh cilantro 

1 medium lime, freshly squeezed (about 2 tablespoons)

Kosher salt and freshly ground black pepper

In a medium bowl, coarsely mash the avocado. Lightly mix in the onion, 2 tablespoons cilantro, and lime juice. Season the guacamole liberally with salt and pepper.


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