CARNE ADOVADA
This classic New Mexican dish consists of chunks of pork braised in a thick chile sauce flavored with garlic, Mexican oregano, cumin, and honey. Serve over rice or in tortillas.
Provided by Lauren
Categories Lunch/Dinner
Time 3h10m
Number Of Ingredients 12
Steps:
- Toss pork and 1 ½ teaspoons salt together in a bowl; refrigerate for 1 hour.
- Combine New Mexican chiles and 4 cups boiling water in medium bowl. Cover and let sit until chiles are softened, about 30 minutes. Adjust oven rack to lower-middle position and heat oven to 325ºF (162ºC) degrees.
- Drain chiles, reserving 2 cups soaking liquid. Process chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves, and ½ teaspoon salt in a blender to a thick paste, about 30 seconds.
- With blender running, slowly add reserved soaking liquid and blend until smooth, about 3 minutes.
- Combine pork and chile sauce in Dutch oven, stirring to coat, then bring to a boil over high heat. Cover pot, transfer to oven, and cook until pork is tender and fork inserted into pork meets little resistance, 2 to 2½ hours.
- Using wooden spoon or rubber spatula, scrape any browned bits from sides of pot and stir into pork until sauce is smooth and homogenous. Let stand, uncovered, for 10 minutes. Season with salt to taste. Serve with lime wedges.
Nutrition Facts : ServingSize 1 /6 recipe, Calories 495 kcal, Sugar 10 g, Sodium 770 mg, Fat 30 g, SaturatedFat 12 g, Carbohydrate 15 g, Protein 37 g, Cholesterol 118 mg
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
Provided by Food Network
Categories main-dish
Time 6h25m
Yield about 2 1/2 pounds
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F.
- Brown the meat in an ovenproof saucepan and add the salt. Keep browning until all the liquid it releases is cooked and the meat is nice and brown. Add the spices and cook for about 1 minute. Add the red chile sauce and 2 quarts water and stir to deglaze the pan of the spices and fond. Put in the oven, uncovered, and cook nice and slow until it is fall-apart tender, about 6 hours.
CARNE ADOVADA
Steps:
- Cut pork roast into cubes. Cook in a large saucepan, until the pork is browned. Add the garlic and salt and cook for 30 seconds. Sprinkle with the flour. Pour the red chile sauce over meat and boil over a low heat for about 20 minutes. Take off stove and serve with any potatoes or vegetables of your liking.
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:
- Preheat the oven to 325°F. In an ovenproof skillet, heat the oil over medium-high heat and sauté the pork pieces until they have a golden sear on all sides, about 5 minutes. Add the chile sauce, cilantro, cumin, canela, and allspice and cover the pan. Transfer the covered pan to the oven and bake until the pork is tender, about 40 minutes, stirring the mixture at least twice during cooking.
- Remove from the oven and serve right away with a slotted spoon or keep warm in the pan until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with garnish and salsa, fold, and eat right away.
CHEATER CARNE ADOVADA ALINSTANTE
Our friend Mary Ellen Chavez of Belen, New Mexico, owns the wildly popular Burritos Alinstante, a small chain with a cultish following in the Albuquerque area. When he met her, R. B. (a swamp Yankee from Rhode Island) asked what kind of Mexican food she served. "We don't serve Mexican food, R. B., it's New Mexican," she gently corrected. "New Mexico is the only place for red and green chiles like ours." Serving her mother's famous burritos with New Mexico red and green chiles has earned the small chain Best of Show among more than 230 vendors at the New Mexico State Fair. Number one on the menu is Carne Adovada, pork that's first browned or grilled, then slow-cooked in New Mexico red chile sauce. We've swapped Mary Ellen's restaurant steam pan for a slow cooker. Fortunately, dried New Mexico red chiles are available pretty much everywhere now. To make the sauce, rehydrate the dried chiles in hot water and blend them with garlic and a little water. After a warm night in the slow cooker, you've got breakfast burritos Alinstante. Mary Ellen has yet to tire of them, but she limits herself to one a day.
Yield makes 12 to 14 servings
Number Of Ingredients 5
Steps:
- To make the chile sauce, Remove the stems from the chiles. Break the chiles into pieces, place them in a medium bowl, and cover with 2 cups boiling water. Let the chiles soften, about 30 minutes.
- PLACE the chiles, garlic, and about half the soaking water in a blender. Blend into a smooth paste. Add more water as necessary.
- To make the pork, Heat the oven to 450°F. Coat a large rimmed baking sheet with nonstick cooking spray.
- PUT the pork cubes in a large bowl and toss them with the flour and salt. Place them on the baking sheet in one layer, without crowding. Use two baking sheets, if necessary.
- ROAST the pork until it is browned and most of the fat has cooked off, about 30 minutes.
- PLACE the pork in a large slow cooker (at least 5 quarts). Discard the drippings on the baking sheet. Stir in the chile sauce. Add 2 cups water to the meat mixture. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the meat is tender.
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
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.
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- Preheat oven to 325°F. Add raisins to cup of hot coffee and allow to plump, 5 minutes. Set aside. In a small bowl whisk together the chili powder, flour and oregano. Set aside.
- Heat oil in Dutch oven over medium-high heat. Brown half of the pork, about 10 minutes. Transfer to plate and repeat with remaining pork.
- Add onion to the Dutch oven and cook until soft, about 5 minutes. Add garlic and chipotle, stirring for 2 minutes, scraping up browned bits on bottom of pan.
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