Tacos de Puerco con Salsa Roja

Tacos de Puerco con Salsa Roja is a keto-friendly Mexican BBQ dish featuring tender shredded pork garnished with a spicy and flavorful red salsa. This dish offers a delightful balance of savory and spicy flavors, making it a perfect low-carb meal.

Ingredients

• Pork shoulder - 400 grams
• Olive oil - 1 tablespoon
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Water - 240 ml
• Tomatoes - 2 medium, chopped
• Dried chili peppers (such as guajillo or ancho) - 3
• Onion - 1/2, chopped
• Garlic - 2 cloves, minced
• Cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Avocado - 1, sliced (for serving)

Steps

1. In a large pot, heat the olive oil over medium heat. Add the pork shoulder and sear on all sides until browned.
2. In a small bowl, mix together garlic powder, onion powder, cumin, paprika, salt, and black pepper. Rub this spice mixture all over the pork.
3. Add water to the pot, cover, and simmer on low heat for about 1.5 hours, or until the pork is tender and easily shredded.
4. While the pork cooks, prepare the salsa. In a dry skillet, toast the dried chili peppers for about 2-3 minutes until fragrant. Remove from heat and soak them in hot water for 15 minutes.
5. In a blender, combine the soaked chili peppers, chopped tomatoes, onion, minced garlic, and lime juice. Blend until smooth. Add salt to taste.
6. Once the pork is cooked, remove it from the pot and shred it using two forks.
7. Serve the shredded pork in low-carb tortillas or lettuce wraps, topped with the salsa roja and garnished with chopped cilantro and avocado slices.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 8 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 95 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.24 L

Health Benefits

• High in protein, promoting muscle growth and repair.
• Low in carbs, making it suitable for ketogenic diets.

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