Dairy-Free Adobada Tacos
Savor the smoky, tangy flavors of Dairy-Free Adobada Tacos—a delicious twist on the classic Mexican favorite. This recipe features tender pork shoulder marinated in a vibrant blend of guajillo and ancho chiles, fresh orange juice, apple cider vinegar, and aromatic spices, then slow-roasted until melt-in-your-mouth perfection. Finally, the pork is crisped up in a skillet for irresistible texture, and served on warm corn tortillas topped with fresh cilantro and red onion for a burst of brightness. Whether enjoyed as a weeknight dinner or a showstopping dish for gatherings, these adobada tacos are completely dairy-free and packed with bold, authentic flavors. Pair them with lime wedges for a zesty finish and transport your taste buds to Mexico in every bite!
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 5 whole dried guajillo chiles
- 2 whole dried ancho chiles
- 4 whole garlic cloves
- 0.5 cups apple cider vinegar
- 0.5 cups orange juice, fresh
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 12 whole corn tortillas
- 0.5 cups red onion, chopped
- 0.25 cups cilantro, chopped
- 1 whole lime wedges
Instructions
Rinse and pat dry the boneless pork shoulder. Cut it into 1-inch cubes and set aside.
Toast the guajillo and ancho chiles in a dry skillet over medium heat until they are slightly darkened and aromatic, about 1-2 minutes per side.
Remove the stems and seeds from the toasted chiles and soak them in hot water for 10 minutes until they soften.
Drain the chiles and add them to a blender along with the garlic, apple cider vinegar, orange juice, oregano, cumin, salt, and black pepper. Blend until smooth to make the marinade.
Combine the pork cubes and marinade in a large bowl or resealable plastic bag. Ensure the pork is well coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
Preheat the oven to 325°F (165°C). Place the marinated pork in a baking dish and cover with foil. Bake for 2 hours until the pork is tender and the marinade has darkened.
Remove the pork from the oven and shred it with two forks.
In a large skillet, heat olive oil over medium-high heat. Add the shredded pork and cook for 5-7 minutes, stirring occasionally until it crisps up slightly.
Warm the corn tortillas on a dry skillet or in the oven.
Assemble the tacos by filling each tortilla with shredded adobada pork. Top with chopped red onion and cilantro.
Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
4180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.1 g | 300% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 3196 mg | 139% | |
| Total Carbohydrate | 327.1 g | 119% | |
| Dietary Fiber | 62.2 g | 222% | |
| Total Sugars | 19.4 g | ||
| Protein | 210.9 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 5523 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
