Dairy-Free Adobada Tacos

Bursting with bold, smoky flavors, these Dairy-Free Adobada Tacos are a mouthwatering celebration of Mexican cuisine. Tender chunks of boneless pork shoulder are marinated in a rich, vibrant blend of toasted guajillo and ancho chiles, garlic, and a zesty mix of apple cider vinegar and fresh orange juice. Slow-cooked to perfection and crisped up in a hot skillet, the juicy adobada pork is then tucked into warm corn tortillas and garnished with fresh cilantro, crunchy red onion, and a squeeze of lime for an irresistible finish. Perfect for those seeking a dairy-free yet flavor-packed meal, these tacos are ideal for family dinners or festive gatherings. Whether you’re a taco enthusiast or exploring authentic Mexican flavors, this recipe is sure to impress!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

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

Directions

Step 1

Rinse and pat dry the boneless pork shoulder. Cut it into 1-inch cubes and set aside.

Step 2

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.

Step 3

Remove the stems and seeds from the toasted chiles and soak them in hot water for 10 minutes until they soften.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Remove the pork from the oven and shred it with two forks.

Step 8

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.

Step 9

Warm the corn tortillas on a dry skillet or in the oven.

Step 10

Assemble the tacos by filling each tortilla with shredded adobada pork. Top with chopped red onion and cilantro.

Step 11

Serve with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(2009.9g)

Amount per serving	% Daily Value*
Calories	4180.2

Total Fat 234.1g	0%
Saturated Fat 71.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 725.7mg	0%
Sodium 3195.8mg	0%
Total Carbohydrate 327.1g	0%
Dietary Fiber 62.2g	0%
Total Sugars 19.4g
Protein 210.9g	0%

Vitamin D 0IU	0%
Calcium 589.1mg	0%
Iron 26.8mg	0%
Potassium 5523.2mg	0%

*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.

Source of Calories

Fat: 49.5%

Protein: 19.8%

Carbs: 30.7%