Adobada (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 adobada (also commonly spelled 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.[1]
In the center pacific states in Mexico, carne adobada refers to marinated pork meat. It is 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". There are numerous recipes and regional variations for the adobo seasoning which impart different flavors to carne adobada.