GRILLED CARNE ADOVADA: MARINATED PORK MEDALLIONS, TOPPED WITH CHILI CARIBE SERVED WITH BEANS, POSOLE, AND FRESH FLOUR TORTILLAS
Steps:
- Adovada: Place the pork medallions in a shallow pan. Add olive oil (or vegetable oil), red chili powder, salt, garlic powder, cumin, and a dash of Worcestershire sauce. Cover and refrigerate for at least 1 hour, up to 24 hours.
- Chile Caribe: Preheat the oven to 350 degrees F.
- De-seed the chiles and put on a baking sheet. Bake for 1 to 2 minutes until skin starts to blister and they begin to toast. Remove from the oven and put into pot of water with salt, garlic, cumin, bring to a boil and boil for 5 to 10 minutes. When done add the chiles to a blender, using the water you boiled them in, and blend to a smooth consistency. Return to the saucepan and simmer over low heat.
- Beans: Cook the beans in either a pressure cooker or slow cooker until tender, about 1 hour or so in a pressure cooker. When done, add salt, vegetable oil (olive oil), and/or cumin.
- Posole: Boil the posole (hominy) in a pressure cooker until done about 1 1/2 hours. Then add some red chile powder, thinly sliced onion, oregano, and salt. Boil for another 15 to 20 minutes.
- Assembly: Preheat a grill to high.
- Place the marinated pork medallions on the grill. Cook for about 2 minutes per side, this will cook quickly, don't overcook, you want to keep them moist inside.
- Layer 3 pork medallions on a plate, ladle chile caribe over the pork and finish with the beans and posole. Serve with warm flour tortillas.
- Mix all of the ingredients together with your hands into large ball. Wrap with plastic wrap and let stand for 20 minutes. Form into balls that are slightly smaller than golf balls. Flatten each ball with a rolling pin into 6 to 8-inch circles that are 1/8-inch thick. Place on a dry, hot griddle and cook until brown on both sides, about 1 minute per side.
CARNE ADOVADA
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Put all ingredients in a Dutch oven. Cook uncovered for 4 hours. Turn off heat and check for tenderness, but do not stir.
CARNE ADOVADA
Steps:
- For the Marinade: Put the pork in a roasting pan. Combine the Worcestershire sauce, hot sauce and some granulated garlic, salt and pepper in a small bowl. Pour the marinade over the pork and massage it into the meat. Cover and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F.
- Transfer the roasting pan to the oven and roast, covered, for 1 hour.
- For the Italian Dressing: Vigorously mix the olive oil, cider vinegar, oregano, garlic, 1/2 teaspoon pepper and a pinch of salt in a small bowl; set aside.
- For the Salsa: Put the tomatoes, onions, celery, garlic, bell pepper and 5 cups water in a large pot over medium heat and bring to a boil. Cook for 15 minutes.
- Over an open flame, or on a grill or griddle over high heat, roast the chiles de arbol, California chiles and ancho chile for approximately 2 minutes. Toast the sesame seeds in a small skillet over low heat. Set aside.
- Add the roasted peppers, sesame seeds and boiled vegetables to a blender along with the Worcestershire sauce, oregano, granulated garlic, hot sauce, bread and cilantro leaves. Blend until smooth.
- Add the Italian dressing and blend thoroughly.
- Put the mixture into a large saucepan over medium heat and bring to boil. Lower the heat and simmer for 10 minutes.
- Transfer the pork to a cutting board and cut into bite-size chunks.
- Add the pork to the saucepan and simmer for 25 minutes.
CARNE ADOVADA (MARINATED PORK)
Make and share this Carne Adovada (Marinated Pork) recipe from Food.com.
Provided by riffraff
Categories Mexican
Time 9h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle meat with salt.
- Add garlic and oregano to blended chili.
- Pour over meat and marinate in refrigerator 6-8 hours or overnight.
- Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour.
- Thick slices of potatoes may be marinated with the meat.
Nutrition Facts : Calories 1345.5, Fat 88.4, SaturatedFat 29.5, Cholesterol 278, Sodium 85508.6, Carbohydrate 56.5, Fiber 9.6, Sugar 40.3, Protein 87.1
NORTH OF THE BORDER CARNE ADOVADA
Steps:
- Preheat over to 275 degrees F.
- Mix contents of carne adovada marinade with water into an 8 by 10-inch baking dish. Mix in the pork and cover with foil and bake for 3 hours. If the sauce is too thin remove the foil and leave the carne adovada in the oven for another 1/2 hour. If it is too thick, add a little water. Suggest cooking dish 1 or 2 days before serving. The sauce and meat seem to marry more.
- Serve with beans and tortillas. Sprinkle with longhorn cheese.
MARINATED HOT PORK: CARNE ADOVADA TACOS
Provided by Lone Star Chuck Wagon
Categories main-dish
Time 7h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place the meat into an 11 by 12-inch baking dish. Toss the meat and dry ingredients with 2 cups soybean oil. Marinate overnight or for 6 hours covered in the refrigerator.
- Preheat oven to 350 degrees F.
- Bake, covered, in the oven for 45 to 60 minutes. Remove and allow to cool slightly.
- When slightly cooled chop meat into small cubes. Serve on 2 warm soft white corn tortillas. Sprinkle with diced white onion and chopped cilantro, and of coarse a squeeze of fresh lime!
PORK STEW: CARNE ADOVADA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 4h40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 250 degrees F. Spread all the spices (chile, coriander, cumin, oregano, peppercorns) on a sheet of aluminum foil with the edges turned up to avoid spillage and toast the spices for a few minutes. Transfer the toasted spices to a molcajete or mortar and pestle and grind together.
- Sprinkle the pork cubes with the spices, covering all surfaces of the meat as much as possible. Let the pork sit covered in the refrigerator for 2 hours.
- Create a beurre manie by mashing the flour into the butter in a small bowl. Set aside until needed as a thickener for the stew.
- Heat the grape seed oil in a deep saute pan over medium-high heat until it begins to shimmer. Add the pork cubes and brown on all sides. Lower heat to medium and add the garlic and onion and stir to combine flavors. Cook until the onion turns translucent, then stir in chili powder and paprika. Add 4 cups water and reduce heat to low. Cover and let simmer until fork tender, about 2 hours. Add water as needed throughout the cooking process. In the last 30 minutes of cooking time, add the beurre manie to thicken. Serve hot.
CARNE ADOVADA: NEW MEXICO RED CHILE PORK STEW
Steps:
- Preheat oven to 350 F.
- Cook the pork, undisturbed, until each piece is browned well on one side, about 3 minutes.
Nutrition Facts : Calories 714 kcal, Carbohydrate 16 g, Cholesterol 195 mg, Fiber 8 g, Protein 56 g, SaturatedFat 17 g, Sodium 1131 mg, Sugar 3 g, Fat 48 g, ServingSize About 6 servings, UnsaturatedFat 0 g
CROCK POT CARNE ADOVADA
This is a Tradition New Mexican recipe that I got from a contributor to Chowhound. I first served it over rice, with tortillas on the side, then made burritos with the leftovers. I used a lot of hot chile pepper, but you can adjust the heat to your liking.
Provided by Sudie
Categories Pork
Time 10h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix chile powder with water to form a thick paste.
- Blend paste, one cup onion, oregano, salt and vinegar in a blender.
- Add mixture to pork cubes in ziploc bag, along with 1/2 Cup onion and bay leaves.
- Marinate pork in mixture overnight.
- Cook in crock pot on "auto" for 8-10 hours.
NEW MEXICO STYLE CARNE ADOVADA
This recipe is from a Santa Fe, New Mexico restaurant. This wonderful Carne Adovada can be use like green chile sauce to cover any dish or as a filling in a taco or burrito.
Provided by Member 610488
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- On a cutting board, cut the pork into 1 1/2-inch cubes and place in a roasting pan (approximately 13 by 21-inch).
- Put the water into a blender and add the garlic, onion, salt, black pepper, oregano, chile pepper and chili powder. Blend until smooth as possible. Pour over the pork cubes and toss to coat well.
- Preheat oven to 400 degrees F. Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender.
Nutrition Facts : Calories 374.7, Fat 26.9, SaturatedFat 9.1, Cholesterol 100.6, Sodium 1124, Carbohydrate 7.7, Fiber 3.8, Sugar 1.9, Protein 26.1
CARNE ADOVADA (RED CHILE AND PORK STEW)
My aunt brought me a trunk load of dried red chiles and chile powder so I have been finding recipes to use them up. This was delicious a bit spicy so make sure you can take some heat before giving this one a try - or you might sub some of the New Mexico Chile Powder for California Chile powder. This makes great burritos with beans and sour cream.
Provided by cookiedog
Categories Stew
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Heat 2 tablespoons oil in a large, heavy-bottomed, ovenproof pot over medium-high heat. Add onions and garlic and cook, stirring, until onions are golden, about 6 minutes. Remove from heat and transfer onions and garlic to a bowl with a slotted spoon.
- In a large bowl, stir together flour, salt, cumin, and pepper. Add pork and toss to coat. Return pot to medium-high heat, add remaining 1 tablespoons oil, and, working in batches, lightly brown meat on all sides, 5 to 7 minutes per batch. Transfer meat to a separate bowl as you go.
- Return onions and garlic to pot. Sprinkle with ground chiles and cook, stirring, 2 minutes (mixture will be thick- I added some of the broth at this point to keep the chile from burning). Add the rest of the broth, stirring to loosen browned bits from bottom of pot. Whirl sauce in a blender until smooth. Return sauce to pot and add bay leaf and reserved pork (I also added the pork bone).
- 4. Cover pot, put in oven, and cook 1 hour. Set lid slightly ajar and cook until pork is fork-tender, about 1 hour more. Remove bay leaf and season with additional salt before serving.
CARNE ADOBADA (CHILE-MARINATED STEAK)
Mexican adobada, a tangy marinade with guajillo chiles, is often reserved for large cuts of pork, but it's also well-suited to any sturdy cut of steak, such as flank. The acid comes from lime juice in this formula, but vinegar or lemon juice works as well. An overnight marinade yields incredibly tender results, but a 30-minute steep is sufficient to infuse the meat with the fruity flavor of the chiles. Here, the steak is paired with a nice piquant roasted red pepper relish, which complements the deep flavors of the marinated meat. Side dishes like rice, beans and warm tortillas round this dish out for a wonderful weeknight meal.
Provided by Yewande Komolafe
Categories dinner, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the dried guajillo chiles in a small bowl and add enough hot water to cover; soak until softened, about 10 minutes. Drain, stem and seed the chiles. Using a blender or a food processor, puree the guajillos, chipotle, onion, garlic, cumin, 2 tablespoons lime juice and 2 tablespoons water until smooth. If needed, add another tablespoon of water to help the mixture blend.
- Pat the steak dry with paper towels. Season generously on both sides with salt, then sprinkle and pat on the dried oregano to both sides as well. Place in a large bowl, dish or resealable plastic bag, pour the chile marinade over the top and turn to coat both sides. Marinate for at least 30 minutes at room temperature, or refrigerate, covered if needed, for up to 12 hours.
- In a small bowl, combine the roasted red peppers and shallots with the remaining 2 tablespoons lime juice and 1 tablespoon olive oil. Season to taste with salt, add the cilantro and stir to combine. Set aside.
- In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. Scrape any excess marinade off the steak and discard the marinade. Place the steak in the hot oil and cook until seared and deep golden brown on the contact side, 4 to 5 minutes. Flip and continue to cook until seared and golden brown on the other side, 4 to 5 minutes for medium-rare. Cook for 1 additional minute on each side for thicker or larger cuts of steak or for medium doneness. You also can grill the steak on a hot charcoal or gas grill, turning once, until seared, about 6 minutes per side for medium-rare.
- Transfer the steak to a cutting board and allow to rest for 5 minutes. Slice the steak against the grain. Serve topped with the roasted pepper-shallot relish, alongside steamed rice or warm tortillas.
PORK ADOBADA CHILE - MARINATED PORK
The flavor of this meat is out of this work. I dice up the cooked tenderloin and serve it on fresh corn tortillas with guacamole, diced onions and cilantro, and spicy salsa. Great for warm summer days sitting out in the backyard!
Provided by cervantesbrandi
Categories Pork
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If using the chiles, tear them open and remove the veins and seeds. Soak the chiles in the vinegar for 30 minutes, or until soft.
- Combine the chiles (or chile powder), vinegar, garlic, salt, pepper, oregano, cinnamon, and cloves in a blender and process to a smooth, wet paste.
- Cut the pork chops in half without cutting all the way through. Spread each piece of pork with the adobo mixture and stack in a nonreactive baking dish. Cover and let marinate, in the refrigerator, for 4 to 6 hours.
- Preheat the grill to high.
- When ready to grill, oil the grill grate. Arrange the slices on the hot grate and grill, turning with tongs, until nicely browned and cooked through, 3 to 5 minutes per side.
- Serve immediately, accompanied by tortillas, guacamole, and salsa, wrapping the pork and condiments in the tortillas.
Nutrition Facts : Calories 10, Fat 0.1, Sodium 583.4, Carbohydrate 1.7, Fiber 0.4, Sugar 0.4, Protein 0.2
CARNE ADOVADA
This is a wonderful, melt in your mouth recipe for Carne Adovada. My family absolutely loves it and I am sure you will too.
Provided by Delilah Lopez
Categories World Cuisine Recipes Latin American Mexican
Time 16h40m
Yield 10
Number Of Ingredients 9
Steps:
- In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
- Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.
Nutrition Facts : Calories 331.9 calories, Carbohydrate 2.9 g, Cholesterol 81.5 mg, Fat 23.1 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 7.2 g, Sodium 754.2 mg
CARNE ADOVADA
You can make this recipe with chunks of beef, pork or even bone in chicken. The recipe below is show with pork loin. Delicious served with white rice and beans or stuffed inside a burrito or tacos.
Provided by cervantesbrandi
Categories One Dish Meal
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a small sauce pan, add in flour and whisk for 2 minutes to make a roux.
- Place all other ingredients into a large stock pot or crock pot. Stir to combine ingredients and then whisk in the roux.
- Cover and cook in a large stock pot on medium low for 4 hours or until meat is fork tender.
- If using a crock pot cook on high for 4-6 hours.
- Salt to taste and then serve.
Nutrition Facts : Calories 352.6, Fat 23.1, SaturatedFat 7.3, Cholesterol 82.4, Sodium 108.2, Carbohydrate 6.5, Fiber 1.1, Sugar 1.5, Protein 28.6
CARNE ADOVADA
Make and share this Carne Adovada recipe from Food.com.
Provided by riffraff
Categories Stew
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place pork in oiled baking dish.
- Preheat oven to 300.
- Rinse chiles, place in one layer on sheet pan and roast at 300 for 5 minutes.
- Cool and break into pieces.
- Puree half of the pods with 1 cup of stock.
- Repeat with remaining pods and stock, adding the rest of the ingredients to the food processor or blender.
- Pour sauce over meat and toss.
- Cover dish and bake at 300 for about 3 hour or until tender.
- If sauce is too watery, bake uncovered for 15-30 minutes more.
Nutrition Facts : Calories 539.1, Fat 36.4, SaturatedFat 12.6, Cholesterol 151.5, Sodium 517, Carbohydrate 5.2, Fiber 0.6, Sugar 2.2, Protein 44.5
CARNE ADOVADA
In Chimayo, New Mexico, this speciality is served with rice or pinto beans. It's muy bueno for those who like things hot.
Provided by CJAY8248
Categories Southwestern U.S.
Time P1DT3h
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash chilies; remove stems and seeds. Place in 3-qt. pan with water.Cover and simmer 20 minutes, or until chilies are very soft. Pour chilies and liquid into blender; puree. Push puree through wire strainer; discard pulp. Add onion, garlic, oregano, salt and cumin to chili mixture.
- If using pork butt, trim excess fat. Cut meat into 1/2 inch slices, then cut into strips about 1 inch wide and 3 inches long. If using pork chops, trim fat.
- Place meat in heavy self-sealing plastic bag. Pour chili mixture over meat; seal bag. Refrigerate 1 to 2 days.
- Preheat oven to 325*. Transfer meat and chili mixture to 2 1/2 quart casserole dish; cover. Bake 2 to 2 1/2 hours or until meat is very tender. Skim and discard fat before serving.
Nutrition Facts : Calories 422.2, Fat 27.2, SaturatedFat 9.3, Cholesterol 112.3, Sodium 407.3, Carbohydrate 9.8, Fiber 1.8, Sugar 5.4, Protein 33.8
More about "carne adovada marinated pork food"
NEW MEXICO CARNE ADOVADA (PORK MARINATED IN RED CHILE ...
From mjskitchen.com
Ratings 4Servings 10Cuisine New MexicoCategory Main Course
- Heat the oil in a large heavy skillet or pot over medium heat. Add the onion and garlic and lower the heat to medium low.
- One hour before placing in the oven, remove the Dutch oven from the refrigerator so that the meat can come up to room temperature.
CARNE ADOVADA (MARINATED PORK) - GLUTEN FREE RECIPES
From fooddiez.com
CARNE ADOVADA (ADOBADA) + VIDEO | KEVIN IS COOKING
From keviniscooking.com
AUTHENTIC CARNE ADOVADA RECIPE, NEW MEXICO RED CHILE …
From highlandsranchfoodie.com
MARINATED HOT PORK: CARNE ADOVADA TACOS - GOING MY WAYZ
From goingmywayz.com
LOMA VISTA CARNE ADOVADA RECIPE
From lomavistachile.com
CARNE ADOVADA (NEW MEXICO-STYLE PORK WITH RED CHILES) …
From seriouseats.com
CARNE ADOVADA (MARINATED PORK) RECIPE
From recipeland.com
CARNE ADOVADA (MARINATED PORK) - BIGOVEN
From bigoven.com
SLOW COOKER CARNE ADOVADA - NEW MEXICAN FOODIE
From newmexicanfoodie.com
CARNE ADOVADA - KELLI'S EASY RECIPES FOR THE HOME COOK.
From kelliskitchen.org
ADOBADA VS ADOVADA - FRUGAL COOKING
From frugalcooking.com
MARINATED HOT PORK: CARNE ADOVADA TACOS - FOOD NETWORK
From foodnetwork.co.uk
NEW MEXICO NOMAD RECIPES : CARNE ADOVADA
From newmexiconomad.com
CARNE ADOVADA (MARINATED PORK) - SICHLER CHILE
From sichlerchile.com
BEST CARNE ADOVADA RECIPE - HOW TO MAKE CARNE ADOVADA
From 177milkstreet.com
CARNE ADOVADA MARINATED PORK - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PORK ADOVADA RECIPE | CARNE ADOVADA
From spicesinc.com
CARNE ADOVADA - CHILI PEPPER MADNESS
From chilipeppermadness.com
CARNE ADOVADA RECIPE FROM SANTA FE SCHOOL OF COOKING
From santafeschoolofcooking.com
CARNE ADOVADA STREET TACOS | NEW MEXICO-STYLE PORK TACOS ...
From sparklesofyum.com
CARNE ADOVADA MARINATED PORK RECIPE - WEBETUTORIAL
From webetutorial.com
CARNE ADOVADA | CUISINE TECHNIQUES - GREAT CHEFS
From greatchefs.com
ADOBADA MEXICAN MARINATED PORK RECIPE YOU HAVE TO TRY …
From bestsmokerz.com
CARNE ADOVADA - COOK'S ILLUSTRATED
From cooksillustrated.com
CARNE ADOVADA RECIPE - GERALD'S KITCHEN
From geraldskitchen.com
AUTHENTIC CARNE ADOVADA (NEW MEXICAN) + VIDEO — ZESTFUL ...
From zestfulkitchen.com
CARNE ADOVADA (NEW MEXICAN RED CHILE PORK) - A SPICY ...
From aspicyperspective.com
SLOW DOWN WITH A CARNE ADOVADA RECIPE | HUFFPOST LIFE
From huffpost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love