Pork Adobada Recipe - Well Not Exactly

Pork Adobada Recipe - Well Not Exactly

Pork adobada is a very simple meal and one that I was inspired to make after watching Diners, Drive-In and Dives on Food Network.  Speaking of Triple D.....how is it that Guy Fieri doesn't weight 900 pounds right now?  Have you ever watched the show?  He eats at every restaurant and typically samples 2-3 meals and with 3 restaurants per show we are looking at 6-9 tastings.  I know that he isn't eating the whole thing, at least on camera, but he is also not eating salads.  He has clearly gotten bigger since the show started but I wonder how he doesn't look even bigger. Anyway, back to pork adobada and how it inspired me.  After watching Guy Fieri down the taco I immediately knew I wanted to make one.  The taco that he was eating was so simple I knew this would take no time at all to make.  The taco did not have lettuce, tomato, avocado or cheese.  It has the tortilla, the meat, onions and cilantro.  Simple and we all know simple food tastes great. I thought about what I like to have as seasoning and went to work.  I took out the chili powder, cumin, cloves, coriander, ginger and a head of garlic.  I thought that this would be enough to get the work done.  Then as I was grabbing the garlic I noticed I had half a lemon and half a lime and took those out as well. When all was said and done I could not have been happier with the outcome of this dish.  Simple, easy and super tasty. Oh and yes it was vegan.....I swapped out the pork for tempeh and it was fabulous. Here is the recipe:

Tempeh Adobada

Ingredients: 1/3 block Westsoy Tempeh (crumbled), 1/2c Whole Wheat Flour, 5 Tbsp Water, 0.5Tbsp Chili Powder, 0.5Tbsp Cumin, 0.5T Oregano, 0.5tsp garlic powder, 0.5tsp ground cloves, 0.5tsp ground coriander, 0.5tsp ground ginger, 1 Tbsp roasted garlic, Juice of 1/2 Lemon and Juice of 1/2 Lime, 100g White Onion chopped, Bunch of cilantro chopped. Servings:1 Nutritional Information: 398 calories, 60g Carbs, 8g Fat, 24g Protein Directions:

  1. In bowl combine all the spices and roasted garlic.
  2. In a pan of boiling water add crumbled tempeh and allow to soften for 3-5 minutes.  Remove tempeh and drain then add to bowl with spices.
  3. Cover with plastic wrap and put in fridge to marinate for at least 3 hours but 24 hours would be better.
  4. In a food processor add in the whole wheat flour.
  5. Cover and turn on food processor.  Through lid drizzle in water and allow food processor to do the work until a dough ball forms.
  6. Remove dough and sprinkle work surface with a dusting of flour and then roll out tortillas.
  7. While working on the tortillas heat up a a griddle on high heat.
  8. Once tortillas are rolled out to desired thickness place on griddle and allow to cook through.  Approximately 2-3 minutes per side.
  9. After tortillas are done place on plate and cover each tortilla with paper towel.  Can get up to 3 tortillas out of this dough depending on how big you want them.
  10. While tortillas rest place tempeh on griddle and begin to cook until a crust forms.  This should take about 5-10 minutes.
  11. Place tempeh adodada mixture onto each tortilla and then add fresh chopped white onion and cilantro.

This is so easy and simple to make and it has the perfect amount of spice to it. [gallery link="file" columns="4" orderby="rand"]

Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

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