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Best Easy Lomo Adobado Recipe

Name: Best Easy Lomo Adobado Recipe
Total time: 90 min
Yield: 180 g
Ingredients: boneless pork loin 1.5 lbs; dried guajillo chiles 4 pieces; dried ancho chiles 2 pieces; garlic cloves 3 cloves; white onion 0.5 pieces; white vinegar 0.25 cup; Mexican oregano 1 tsp; cumin 1 tsp; smoked paprika 1 tsp; salt 1.5 tsp; black pepper 0.5 tsp

Pork loin marinated in a vibrant adobo paste of dried chiles, vinegar, and Mexican oregano. High in protein and big on flavor, this dish suits family dinners and meal prep alike.

Cook 90 min Difficulty NORMAL 280 kcal

#high protein #mexican #meal prep #family dinner

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Ingredients

Main ingredients

boneless pork loin 1.5 lbs
dried guajillo chiles 4 pieces
dried ancho chiles 2 pieces
garlic cloves 3 cloves
white onion 0.5 pieces

Seasonings/Sauce

white vinegar 0.25 cup
Mexican oregano 1 tsp
cumin 1 tsp
smoked paprika 1 tsp
salt 1.5 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 5 g 7%

Protein 34 g 49%

Fat 13 g 44%

Serving size 180g

Cooking steps

1

Remove stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for about 1 minute until fragrant, being careful not to burn.
2

Soak the toasted chiles in hot water for 10 minutes to soften. Drain well.
3

In a blender, combine soaked chiles, garlic, onion, white vinegar, Mexican oregano, cumin, smoked paprika, salt, and black pepper. Blend until a smooth paste forms.
4

Slice the pork loin into 1/2-inch thick medallions. Place the pork in a large bowl and coat thoroughly with the adobo paste. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
5

Heat a grill pan or cast-iron skillet over medium-high heat. Cook pork pieces for 4–5 minutes per side until nicely charred and cooked through (internal temp at least 145°F), adjusting heat as needed to avoid burning the marinade.
6

Rest the cooked pork for 5 minutes before serving to retain juiciness. Serve with warm tortillas or rice as desired.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star of Lomo Adobado is boneless pork loin, which provides a lean and tender texture. The signature flavor comes from the adobo paste made with dried guajillo and ancho chiles, lending smoky, earthy, and mildly spicy notes.

Q. What are important cooking tips for Lomo Adobado?

Marinate the pork for at least 2 hours (preferably overnight) to ensure the flavors deeply penetrate the meat. When cooking, use medium-high heat to achieve a good char without burning the marinade. Rest the pork after grilling for juiciness.

Q. How do I keep the pork from becoming tough?

Avoid overcooking: grill the pork medallions just until they reach an internal temperature of 145°F, then let them rest. Slicing the pork evenly and marinating thoroughly also keep it tender and flavorful.

Q. How many calories and protein are in one serving?

Each 180g serving provides approximately 280 kcal, with 34g of protein, 5g carbs, and 13g fat. This makes it a high-protein, moderate-fat recipe ideal for nutrition-conscious meals.

Best Easy Lomo Adobado Recipe

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