Low Carb Adobada Tacos
Savor bold, authentic flavors with these Low Carb Adobada Tacos, a guilt-free twist on a Mexican classic. Tender, marinated pork shoulder is slow-cooked to perfection, infused with a vibrant blend of guajillo and ancho chiles, aromatic spices like cumin and cloves, and a splash of tangy white vinegar for depth. Instead of traditional tortillas, crisp romaine lettuce leaves serve as the perfect low-carb vessel, offering a fresh crunch that complements the rich adobada meat. Garnished with fresh cilantro, red onion, and a squeeze of lime, these gluten-free tacos are a delicious and healthy way to enjoy the essence of Mexico’s culinary heritage. Perfect for keto lifestyles or anyone craving a lighter, flavorful meal, they shine as a standout choice for weeknight dinners or gatherings.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 5 whole guajillo chiles
- 2 whole ancho chiles
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cloves
- 6 cloves garlic cloves
- 0.5 cup white vinegar
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 cup chicken broth
- 12 leaves romaine lettuce leaves
- 4 wedges lime wedges
- 0.5 cup fresh cilantro
- 0.5 cup red onion
Instructions
De-stem and deseed the guajillo and ancho chiles. Toast them lightly in a pan over medium heat for 2-3 minutes until fragrant, being careful not to burn them.
Soak the toasted chiles in hot water for about 15 minutes, or until they have softened.
In a blender, add the soaked chiles, oregano, cumin, cloves, garlic, white vinegar, salt, black pepper, and chicken broth. Blend until you have a smooth marinade.
Cut the pork shoulder into 2-inch pieces and place them in a large bowl. Pour the marinade over the pork and ensure every piece is well-coated. Cover and refrigerate for a minimum of 2 hours, preferably overnight for maximum flavor.
Preheat your oven to 325°F (165°C).
Transfer the marinated pork along with the marinade to a baking dish, cover with foil, and cook in the oven for about 3-4 hours, or until the pork is tender and can easily be shredded with a fork.
Once the pork is cooked, shred it with forks or by hand, mixing it well with the remaining marinade juices.
Wash and dry the romaine lettuce leaves to use as taco shells.
Assemble the tacos by placing a generous portion of adobada pork onto each lettuce leaf, and garnish with chopped cilantro and diced red onion. Serve with lime wedges on the side.
Nutrition Facts
Calories |
2568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.9 g | 241% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4125 mg | 179% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 8.9 g | ||
| Protein | 179.8 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4464 mg | 95% | |
*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.
