Tatemado de Puerco (Slow-Cooked Pork in Red Sauce)
Slow-Cooked Pork in Red Sauce
Yes, with a tweak: confirm no fruit (e.g., plantains, pineapple) is used in the sauce, or only a minimal amount for flavor (if unavoidable). About 10g net carbs per serving, on the higher side for Mexican food, so watch the portion.
What it is
A Oaxacan specialty featuring slow-cooked pork, often marinated and simmered in a rich, dark red sauce derived from various dried chilies (like ancho and guajillo) and spices, with a subtle tangy touch from vinegar.
Key ingredients
Pork shoulder or leg, dried chilies (ancho, guajillo, pasilla), garlic, onion, cumin, oregano, cloves, vinegar, salt, cooking oil/lard.
How to make it keto
Confirm no fruit (e.g., plantains, pineapple) is used in the sauce, or only a minimal amount for flavor (if unavoidable). Request no rice, beans, or tortillas, opting for a side salad or steamed low-carb vegetables.
Watch out for
Traditional recipes may include small amounts of fruit or sugar in the sauce. High-carb sides are standard.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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