Gluten-Free Adobada Tacos
Bursting with bold, smoky flavors, these Gluten-Free Adobada Tacos are a mouthwatering twist on the traditional Mexican favorite. Featuring tender pork shoulder marinated in a vibrant blend of dried guajillo and ancho chilies, garlic, fresh citrus, and spices, this recipe combines depth and balance in every bite. The charred edges of grilled pork provide irresistible texture, while gluten-free corn tortillas, fresh cilantro, finely chopped onion, and zesty lime wedges complete the dish with classic taco toppings. Perfect for taco night or entertaining, this naturally gluten-free recipe accommodates dietary needs without compromising on flavor. Ready in just 90 minutes with prep and cook time combined, these adobada tacos are ideal for anyone seeking a delicious, hassle-free meal.
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Recipe Information
Ingredients
- 2 pounds Boneless pork shoulder
- 4 pieces Dried guajillo chilies
- 2 pieces Dried ancho chilies
- 4 cloves Garlic cloves
- 1 cup White vinegar
- 0.5 cup Fresh orange juice
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.25 teaspoon Ground cinnamon
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 12 pieces Gluten-free corn tortillas
- 0.5 cup Fresh cilantro
- 4 pieces Lime wedges
- 1 cup Finely chopped onion
- 2 tablespoons Vegetable oil
Instructions
Cut the pork shoulder into 1-inch cubes and set aside.
Remove the stems and seeds from the guajillo and ancho chilies.
Place the dried chilies in a bowl and cover them with hot water. Let them soak for 15 minutes until they are softened.
Drain the water from the chilies and transfer to a blender.
Add the garlic cloves, white vinegar, orange juice, ground cumin, dried oregano, ground cinnamon, salt, and black pepper to the blender with the chilies, and blend until smooth.
Pour the marinade over the pork cubes, making sure each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
Preheat an outdoor grill or grill pan over medium-high heat and lightly oil the grill grates.
Remove the pork from the marinade, allowing excess marinade to drip off.
Grill the pork cubes for 8-10 minutes, turning occasionally until they are cooked through and charred at the edges.
Warm the gluten-free corn tortillas on the grill for about 30 seconds on each side.
Assemble the tacos by placing a few grilled pork pieces on each tortilla.
Top with fresh cilantro, chopped onion, and a squeeze of lime juice to taste.
Serve immediately and enjoy your gluten-free adobada tacos.
Nutrition Facts
Calories |
4309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.3 g | 306% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5542 mg | 241% | |
| Total Carbohydrate | 369.2 g | 134% | |
| Dietary Fiber | 58.1 g | 208% | |
| Total Sugars | 32.0 g | ||
| Protein | 211.1 g | 422% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 5280 mg | 112% | |
*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.
