30+ Healthy and Hearty Mexican Adobo Recipes for Your Next Meal

Adobo is one of the most beloved and versatile sauces in Mexican cuisine, offering a perfect balance of smoky, spicy, and tangy flavors.

Its rich combination of dried chilies, spices, and vinegar elevates any dish, from meats to vegetables and even tacos.

Whether you’re new to cooking Mexican food or a seasoned enthusiast, these adobo recipes will take your culinary skills to the next level.

In this blog article, we have gathered over 30 delicious and unique Mexican adobo recipes that will inspire you to bring the bold flavors of Mexico to your kitchen.

From traditional adobo chicken to innovative creations like adobo shrimp tacos, there’s something for everyone in this collection.

Let’s dive into the vibrant world of Mexican adobo!

30+ Healthy and Hearty Mexican Adobo Recipes for Your Next Meal

Adobo is a magical ingredient that can transform simple dishes into flavorful masterpieces.

The variety of ways in which adobo can be used—from braising meats like beef short ribs to spicing up vegetables or shrimp—makes it a staple in any Mexican kitchen.

Whether you prefer the smoky heat of chipotle or the deep richness of guajillo, these 30+ Mexican adobo recipes offer endless possibilities for experimentation and culinary enjoyment.

With the recipes we’ve shared, you’ll be able to explore the diverse and mouthwatering world of Mexican adobo.

So, roll up your sleeves and get ready to immerse yourself in the unforgettable flavors of Mexican cuisine!

Classic Mexican Chicken Adobo

Chicken adobo is a comforting and flavorful dish featuring tender chicken cooked in a rich blend of chili, vinegar, and aromatic spices. This traditional Mexican recipe provides a balance of smoky, spicy, tangy, and savory flavors. It’s perfect for a weeknight dinner or special occasion, paired with rice or tortillas.

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 2 dried guajillo chilies, seeds and stems removed
• 1 dried ancho chili, seeds and stems removed
• 4 cloves garlic
• 1 medium onion, chopped
• 1 cup apple cider vinegar
• 1 tablespoon ground cumin
• 1 tablespoon ground oregano
• 1 teaspoon ground cinnamon
• 2 tablespoons olive oil
• 1 bay leaf
• 1 ½ cups chicken broth
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Season the chicken thighs with salt and pepper and brown them on both sides, about 4-5 minutes each. Remove from the pan and set aside.
2. In the same skillet, add the onion and garlic, sautéing until softened, about 3 minutes.
3. In a bowl, combine the dried chilies with a bit of warm water to soften. Blend the chilies, cumin, oregano, cinnamon, and vinegar until smooth.
4. Pour the chili mixture into the pan with the onion and garlic. Add the bay leaf, chicken broth, and bring to a simmer.
5. Return the chicken thighs to the pan, skin-side up, and cover. Simmer on low for 30-40 minutes until the chicken is fully cooked and tender.
6. Adjust seasoning with salt and pepper. Serve hot with rice or tortillas.

This chicken adobo recipe is a perfect example of Mexican comfort food. The depth of flavor from the chilies and spices creates a well-balanced sauce, which complements the juicy chicken. The longer it simmers, the more the flavors meld together, making it a fantastic meal to prepare ahead of time. Serve it alongside your favorite side dishes to complete the experience.

Mexican Pork Adobo with Potatoes

Pork adobo is a hearty, savory dish that combines tender pork with a rich, spicy adobo sauce. This version adds potatoes for extra texture and flavor, absorbing the bold adobo sauce. It’s a wonderful dish for a family gathering or weekend meal that’s sure to please everyone.

Ingredients:

• 2 pounds pork shoulder, cut into chunks
• 3 dried pasilla chilies, stems and seeds removed
• 2 dried chipotle chilies, stems and seeds removed
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 4 cloves garlic
• 1 medium onion, chopped
• 1 cup tomato sauce
• 1 cup chicken broth
• 4 medium potatoes, peeled and cut into cubes
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Season pork with salt and pepper and brown the meat in batches, about 5 minutes per side. Remove and set aside.
2. In the same pot, add the onions and garlic, sautéing for 3-4 minutes until softened.
3. Toast the dried chilies in a hot, dry skillet for about 2 minutes. Soak the chilies in hot water for 10 minutes, then blend with cumin, coriander, tomato sauce, and chicken broth until smooth.
4. Return the pork to the pot and pour the chili sauce over it. Add potatoes and bring to a boil.
5. Reduce the heat, cover, and simmer for about 40 minutes, until the pork is tender and the potatoes are cooked through.
6. Adjust seasoning with salt and pepper and serve.

This pork adobo with potatoes is a comforting and filling dish that’s perfect for a Sunday dinner or a family celebration. The combination of tender pork, soft potatoes, and flavorful adobo sauce creates a delightful meal that can be served with rice or warm tortillas. The smoky depth of the chipotle chilies adds a unique kick, while the pasilla chilies provide a mild, earthy flavor that makes this dish unforgettable.

Mexican Beef Adobo with Vegetables

Beef adobo is a classic Mexican dish where the beef is simmered in a spiced adobo sauce, making it tender and flavorful. This recipe incorporates vegetables like carrots and bell peppers to add color and crunch. It’s a rich and satisfying meal that’s perfect for any occasion.

Ingredients:

• 2 pounds beef stew meat, cubed
• 2 dried guajillo chilies, stems and seeds removed
• 2 dried mulato chilies, stems and seeds removed
• 4 cloves garlic
• 1 tablespoon ground cumin
• 1 tablespoon ground oregano
• 1 teaspoon smoked paprika
• 2 tablespoons apple cider vinegar
• 2 cups beef broth
• 1 large carrot, peeled and sliced
• 1 red bell pepper, chopped
• 1 tablespoon vegetable oil
• Salt and pepper, to taste

Instructions:

1. Heat vegetable oil in a large pot over medium-high heat. Season the beef cubes with salt and pepper and brown on all sides, about 5 minutes per batch. Remove and set aside.
2. In the same pot, sauté garlic for 2 minutes until fragrant. Add the guajillo and mulato chilies, cumin, oregano, and paprika, toasting them for 2-3 minutes.
3. Add the vinegar and beef broth to the pot and bring to a simmer. Blend the mixture until smooth and return it to the pot with the beef.
4. Add the carrots and bell pepper. Bring the mixture to a boil, then reduce heat to low and simmer for about 45 minutes until the beef is tender.
5. Adjust seasoning with salt and pepper. Serve the beef adobo with rice or tortillas.

This beef adobo with vegetables is a robust, full-bodied dish that showcases the rich flavors of the chilies and spices. The vegetables add color and texture, balancing the tenderness of the beef. It’s a perfect meal to serve during colder months, as it’s warm, filling, and deeply flavorful. The adobo sauce can be made in advance to save time during preparation.

Spicy Mexican Fish Adobo

Fish adobo is a lighter, spicier variation of the traditional Mexican adobo. The delicate fish fillets absorb the bold flavors of the adobo sauce, creating a perfect balance of spice and tang. This dish is perfect for those who enjoy seafood with a Mexican twist.

Ingredients:

• 4 white fish fillets (such as cod or tilapia)
• 2 dried pasilla chilies
• 2 dried chipotle chilies
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1 tablespoon paprika
• 2 tablespoons lime juice
• 1 cup vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Toast the chilies in a dry skillet for 2 minutes, then soak in warm water for 10 minutes. Blend the softened chilies with garlic, cumin, paprika, lime juice, and vegetable broth until smooth.
2. Heat olive oil in a skillet over medium heat. Season the fish fillets with salt and pepper, then sear them for about 3 minutes per side until golden brown.
3. Pour the adobo sauce over the fish, reducing the heat to low. Simmer for another 5-7 minutes, allowing the fish to absorb the sauce and become tender.
4. Serve the fish with a side of rice or a light salad.

Spicy Mexican fish adobo is a fantastic way to enjoy seafood with the deep, flavorful adobo sauce. The smoky chipotle chilies and tangy lime create a zesty contrast against the tender fish. It’s a perfect dish for a quick and healthy meal, offering an exciting alternative to traditional chicken or pork adobo. Serve it with a refreshing side salad for a complete, balanced meal.

Vegetarian Adobo with Mushrooms and Tofu

For a vegetarian twist on the classic Mexican adobo, this recipe uses mushrooms and tofu as the main protein sources. The earthy flavor of mushrooms paired with the absorbent tofu creates a satisfying and hearty dish that retains all the delicious flavors of traditional adobo.

Ingredients:

• 2 cups firm tofu, cubed
• 2 cups mushrooms, sliced (button or cremini)
• 2 dried guajillo chilies, stems and seeds removed
• 2 dried pasilla chilies, stems and seeds removed
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 4 cloves garlic
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Press the tofu to remove excess moisture, then cube it and season with salt and pepper. Heat olive oil in a skillet over medium-high heat and sauté the tofu until golden brown. Remove and set aside.
2. In the same skillet, sauté the mushrooms until soft and browned, about 5 minutes.
3. In a bowl, soak the guajillo and pasilla chilies in warm water for 10 minutes. Blend with garlic, cumin, coriander, vegetable broth, soy sauce, and vinegar until smooth.
4. Return the tofu and mushrooms to the skillet, pour the adobo sauce over them, and bring to a simmer. Cover and cook for 15 minutes, stirring occasionally, until everything is well-coated and flavorful.
5. Adjust seasoning with salt and pepper. Serve with rice or tortillas.

This vegetarian adobo with mushrooms and tofu is a perfect alternative for plant-based eaters. The earthy mushrooms add depth, while the tofu soaks up the rich adobo sauce. It’s a satisfying dish that proves you don’t need meat to enjoy the hearty flavors of Mexican cuisine. Paired with rice or a side of beans, this is a nourishing and delicious meal for any day of the week.

Mexican Adobo with Lamb Shanks

Lamb shanks cooked in adobo offer a bold and succulent dish perfect for special occasions or a comforting dinner. The tender meat pairs beautifully with the smoky, spicy, and tangy adobo sauce, creating an unforgettable culinary experience. The slow cooking method allows the flavors to meld, making each bite rich and flavorful.

Ingredients:

• 2 lamb shanks
• 3 dried ancho chilies, stems and seeds removed
• 2 dried guajillo chilies, stems and seeds removed
• 4 cloves garlic
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 2 cups beef broth
• 1 cup red wine
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 medium onion, chopped
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the lamb shanks with salt and pepper and sear them on all sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add chopped onion and garlic, sautéing until softened, about 3 minutes.
3. Toast the dried chilies in a dry skillet for 2 minutes. Soak the chilies in warm water for 10 minutes, then blend with cumin, coriander, cinnamon, vinegar, and beef broth until smooth.
4. Return the lamb shanks to the pot and pour the adobo sauce over them. Add red wine and bring to a simmer.
5. Cover and cook on low heat for about 2-3 hours, until the lamb is fork-tender.
6. Adjust seasoning with salt and pepper and serve with mashed potatoes or rice.

The lamb shanks cooked in adobo sauce create a decadent, flavorful meal that’s ideal for those looking for a hearty dish. The rich combination of the lamb and adobo spices creates a memorable dish, making it perfect for a festive dinner or a weekend meal. The long cooking time ensures that the meat becomes incredibly tender, and the adobo sauce intensifies, adding layers of flavor.

Mexican Adobo Chicken Wings

Chicken wings are a crowd-pleasing favorite, and when coated in a rich and flavorful adobo sauce, they become a next-level treat. Perfect for game day, parties, or as a snack, these chicken wings bring together the smoky, tangy, and spicy flavors of Mexican adobo with the crispy, juicy texture of well-cooked wings.

Ingredients:

• 2 pounds chicken wings
• 2 dried chipotle chilies, stems and seeds removed
• 3 dried guajillo chilies, stems and seeds removed
• 4 cloves garlic
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 2 tablespoons apple cider vinegar
• ½ cup orange juice
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Pat the chicken wings dry and season with salt and pepper. Roast the wings on a baking sheet for 25-30 minutes, flipping halfway, until crispy and golden.
2. While the wings are cooking, toast the chilies in a dry skillet for 2 minutes. Soak them in warm water for 10 minutes, then blend with garlic, cumin, chili powder, vinegar, and orange juice until smooth.
3. Heat olive oil in a skillet over medium heat. Pour the blended adobo sauce into the pan and simmer for 5-7 minutes, allowing the sauce to thicken slightly.
4. Once the wings are done, toss them in the adobo sauce until fully coated.
5. Serve the wings with lime wedges and your favorite dipping sauce.

These Mexican adobo chicken wings are the ultimate snack for anyone who loves bold flavors. The smoky heat from the chipotle chilies and the tang from the vinegar and orange juice provide a wonderful balance that makes these wings irresistible. Whether served at a party or as a weeknight treat, these wings are sure to impress your guests.

Mexican Adobo with Duck Breast

Duck breast, with its rich and tender meat, is a great protein to pair with the intense and smoky flavors of Mexican adobo. The slightly sweet and savory notes of the adobo sauce complement the duck’s natural richness, creating a sophisticated dish perfect for special dinners or an indulgent treat.

Ingredients:

• 4 duck breasts
• 2 dried ancho chilies, stems and seeds removed
• 1 dried mulato chili, stems and seeds removed
• 4 cloves garlic
• 1 tablespoon ground cinnamon
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar
• 2 tablespoons apple cider vinegar
• 1 cup chicken broth
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions:

1. Season the duck breasts with salt and pepper. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
2. Heat olive oil in a skillet over medium-high heat. Place the duck breasts skin-side down and sear for 5-7 minutes until the skin is crispy and golden. Flip the duck and cook for an additional 3-4 minutes for medium-rare. Remove and set aside.
3. In a separate skillet, toast the dried chilies for 2 minutes. Soak them in warm water for 10 minutes, then blend with garlic, cinnamon, cumin, brown sugar, vinegar, and chicken broth until smooth.
4. Pour the adobo sauce into the skillet and simmer for 5-7 minutes until it thickens.
5. Slice the duck breasts and drizzle the adobo sauce over the top. Serve with roasted vegetables or rice.

Duck breast with adobo is an elevated dish that’s perfect for a gourmet meal. The sweetness of the brown sugar in the adobo sauce balances the richness of the duck, making each bite savory yet sweet. This dish is ideal for special occasions or when you want to impress your guests with something unique and flavorful.

Mexican Adobo-Style Shrimp Tacos

Shrimp tacos with adobo offer a fresh and vibrant dish, combining the sweet flavor of shrimp with the bold, smoky kick of adobo sauce. These tacos are quick to prepare and perfect for a casual lunch or dinner. Paired with a tangy slaw or pico de gallo, they make for a delicious and satisfying meal.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 dried chipotle chilies, stems and seeds removed
• 2 dried pasilla chilies, stems and seeds removed
• 4 cloves garlic
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Corn tortillas, for serving
• Fresh cilantro, chopped (optional)

Instructions:

1. Toast the chipotle and pasilla chilies in a dry skillet for 2 minutes. Soak them in warm water for 10 minutes, then blend with garlic, cumin, paprika, and lime juice until smooth.
2. Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes on each side until pink and cooked through.
3. Once the shrimp are done, pour the adobo sauce over them and toss to coat. Cook for an additional 1-2 minutes to allow the shrimp to absorb the flavors.
4. Warm the corn tortillas and assemble the tacos by adding the shrimp. Top with fresh cilantro and your favorite salsa or slaw.

Mexican adobo-style shrimp tacos are the perfect combination of vibrant flavors and fresh ingredients. The smoky adobo sauce enhances the shrimp’s sweetness, while the tortillas provide the ideal base for all the flavors. These tacos are quick, easy, and bursting with bold flavors, making them an excellent choice for a weeknight dinner or casual get-together.

Mexican Adobo with Sweet Potatoes and Black Beans

This vegetarian Mexican adobo dish combines the earthiness of sweet potatoes with the heartiness of black beans. The sweet and savory flavors of the adobo sauce tie everything together, creating a warm, comforting meal that’s both nutritious and filling. It’s a perfect option for those seeking a meat-free but flavorful dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 2 dried guajillo chilies, stems and seeds removed
• 1 dried ancho chili, stems and seeds removed
• 4 cloves garlic
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground cinnamon
• 1 tablespoon olive oil
• 1 cup vegetable broth
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the sweet potatoes and sauté for 5-7 minutes until they start to soften.
2. Toast the dried chilies in a dry skillet for 2 minutes, then soak them in warm water for 10 minutes. Blend the chilies with garlic, cumin, coriander, cinnamon, and vegetable broth until smooth.
3. Pour the adobo sauce over the sweet potatoes, add the black beans, and bring the mixture to a simmer. Cook for 15-20 minutes until the sweet potatoes are tender.
4. Adjust seasoning with salt and pepper. Serve hot with a sprinkle of cilantro or a side of tortillas.

This Mexican adobo with sweet potatoes and black beans is a satisfying and wholesome dish full of flavor. The sweetness of the potatoes balances the savory heat of the adobo sauce, while the black beans provide protein and texture. It’s a delicious vegetarian option that will leave everyone at the table feeling full and content.

Mexican Adobo with Beef Short Ribs

Beef short ribs cooked in adobo sauce create a tender and flavorful dish with a rich, smoky, and spicy profile. The adobo sauce, made from a variety of dried chilies and spices, enhances the deep, meaty flavor of the ribs. This recipe is perfect for a comforting dinner or a special occasion, especially when served with mashed potatoes or rice to soak up the delicious sauce.

Ingredients:

• 4 beef short ribs
• 3 dried pasilla chilies, stems and seeds removed
• 2 dried chipotle chilies, stems and seeds removed
• 4 cloves garlic
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon paprika
• 2 tablespoons apple cider vinegar
• 1 cup beef broth
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Season the beef short ribs with salt and pepper. Heat olive oil in a large pot over medium-high heat and sear the ribs until browned on all sides, about 5 minutes per side. Remove the ribs and set them aside.
2. In the same pot, sauté garlic for 2 minutes until fragrant. Toast the pasilla and chipotle chilies in a dry skillet for 2 minutes, then soak them in warm water for 10 minutes. Blend the soaked chilies with cumin, coriander, paprika, vinegar, and beef broth until smooth.
3. Return the beef ribs to the pot and pour the adobo sauce over them. Bring to a boil, then reduce the heat to low and cover. Simmer for 2-3 hours until the meat is fork-tender.
4. Serve with mashed potatoes or rice to enjoy the rich, flavorful sauce.

Beef short ribs cooked in adobo sauce are a flavorful and indulgent dish that combines the richness of the beef with the bold flavors of the adobo sauce. The long, slow simmer makes the meat incredibly tender, allowing it to soak up the smoky and spicy sauce. Whether for a special dinner or a cozy meal at home, this dish is sure to satisfy any meat lover’s cravings.

Mexican Adobo with Roasted Vegetables

For a lighter, vegetarian take on adobo, this recipe uses a variety of roasted vegetables like zucchini, bell peppers, and eggplant. The smoky, tangy adobo sauce infuses the vegetables with deep flavor, making it a satisfying dish on its own or as a side to complement any meal. This recipe is perfect for a healthy, flavorful lunch or dinner.

Ingredients:

• 2 medium zucchini, sliced
• 2 bell peppers (red and yellow), chopped
• 1 eggplant, cubed
• 2 tablespoons olive oil
• 2 dried guajillo chilies, stems and seeds removed
• 1 dried pasilla chili, stems and seeds removed
• 3 cloves garlic
• 1 tablespoon ground cumin
• 1 tablespoon ground oregano
• 1 tablespoon apple cider vinegar
• 1 cup vegetable broth
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the zucchini, bell peppers, and eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast the vegetables for 20-25 minutes, turning halfway through until they are tender and lightly browned.
2. While the vegetables roast, toast the dried chilies in a dry skillet for 2 minutes. Soak them in warm water for 10 minutes, then blend with garlic, cumin, oregano, vinegar, and vegetable broth until smooth.
3. Once the vegetables are roasted, drizzle the adobo sauce over them and toss to coat evenly.
4. Serve the roasted vegetables with rice, quinoa, or tortillas for a complete meal.

Mexican adobo with roasted vegetables is a healthy and flavorful dish that packs a punch of smoky, tangy flavors. The adobo sauce adds depth and complexity to the vegetables, making it a great option for a light dinner or a side dish at a larger meal. It’s perfect for those seeking a meat-free meal without sacrificing flavor.

Mexican Adobo Braised Pork Belly

Pork belly, known for its rich and tender texture, is a perfect match for the robust adobo sauce. Braised in the flavorful adobo, the pork belly becomes melt-in-your-mouth tender, absorbing the smoky, spicy, and tangy notes of the sauce. This dish is ideal for those seeking a decadent meal full of bold flavors.

Ingredients:

• 2 pounds pork belly, cut into chunks
• 2 dried guajillo chilies, stems and seeds removed
• 2 dried ancho chilies, stems and seeds removed
• 4 cloves garlic
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 2 tablespoons apple cider vinegar
• 1 cup chicken broth
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 325°F (160°C). Season the pork belly with salt and pepper. Heat olive oil in a large oven-safe pot over medium-high heat and sear the pork belly chunks on all sides until golden brown, about 5 minutes per side. Remove and set aside.
2. In the same pot, sauté garlic for 2 minutes. Toast the dried chilies in a dry skillet for 2 minutes, then soak them in warm water for 10 minutes. Blend the soaked chilies with cumin, coriander, chili powder, brown sugar, vinegar, and chicken broth until smooth.
3. Return the pork belly to the pot and pour the adobo sauce over it. Bring to a simmer, then cover and transfer to the oven. Braise for 2-2.5 hours until the pork is tender and easily pulls apart.
4. Serve the braised pork belly with rice, beans, or roasted vegetables.

Mexican adobo braised pork belly is a rich and indulgent dish that delivers an unforgettable dining experience. The tender pork belly, slow-cooked in the adobo sauce, absorbs all the smoky, spicy, and tangy flavors, making each bite melt in your mouth. This dish is perfect for a special celebration or a comforting weekend dinner.

Mexican Adobo with Cauliflower Rice

Cauliflower rice is a healthy, low-carb alternative to traditional rice, and when paired with a flavorful adobo sauce, it makes for a delicious and nutritious meal. This dish is perfect for anyone looking to enjoy the deep flavors of adobo while keeping the meal light and wholesome.

Ingredients:

• 1 medium cauliflower, grated or riced
• 2 dried guajillo chilies, stems and seeds removed
• 1 dried chipotle chili, stems and seeds removed
• 4 cloves garlic
• 1 tablespoon ground cumin
• 1 tablespoon ground oregano
• 1 tablespoon apple cider vinegar
• 1 cup vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and lightly browned. Season with salt and pepper, then set aside.
2. Toast the dried chilies in a dry skillet for 2 minutes. Soak them in warm water for 10 minutes, then blend them with garlic, cumin, oregano, vinegar, and vegetable broth until smooth.
3. Pour the adobo sauce into the skillet and simmer for 5 minutes. Add the cooked cauliflower rice to the sauce, stirring to coat evenly.
4. Serve the adobo cauliflower rice as a side dish or as a main course with your favorite protein.

Mexican adobo with cauliflower rice is a healthy yet flavorful dish that allows you to enjoy the robust flavors of adobo while keeping the meal light. The cauliflower rice soaks up the spicy and smoky adobo sauce, creating a satisfying dish without the carbs. It’s a great choice for those on a low-carb diet or anyone seeking a nutritious, flavorful alternative to traditional rice.

Mexican Adobo Beef Tacos

Beef tacos made with tender, flavorful beef cooked in adobo sauce are a perfect addition to your taco repertoire. The combination of the rich, smoky adobo sauce and the savory beef makes these tacos both bold and satisfying. Whether for a casual dinner or a taco night with friends, these tacos are sure to impress.

Ingredients:

• 2 pounds flank steak or beef chuck, thinly sliced
• 2 dried pasilla chilies, stems and seeds removed
• 2 dried chipotle chilies, stems and seeds removed
• 4 cloves garlic
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon ground oregano
• 2 tablespoons lime juice
• 1 cup beef broth
• 1 tablespoon olive oil
• Corn tortillas, for serving
• Fresh cilantro, chopped (optional)
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the sliced beef and cook for 5-7 minutes until browned. Remove the beef from the pan and set it aside.
2. Toast the dried chilies in a dry skillet for 2 minutes. Soak them in warm water for 10 minutes, then blend them with garlic, cumin, chili powder, oregano, lime juice, and beef broth until smooth.
3. Return the beef to the skillet and pour the adobo sauce over it. Simmer for 10-15 minutes, stirring occasionally, until the beef is tender and fully coated in the sauce.
4. Warm the corn tortillas and assemble the tacos by adding the beef and topping with fresh cilantro and lime wedges.

Mexican adobo beef tacos are a flavorful and satisfying meal that’s perfect for taco lovers. The smoky, tangy adobo sauce transforms the beef into a delicious, tender filling for the tacos. Whether served at a casual dinner or a weekend gathering, these tacos are a guaranteed crowd-pleaser.

Note: More recipes are coming soon!