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
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 ADOBADA: GRILLED ADOBO-MARINATED SKIRT STEAK
Provided by Roberto Santibañez
Categories Marinate Cinco de Mayo Backyard BBQ Dinner Steak Spring Summer Birthday Grill Grill/Barbecue Chile Pepper Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 16
Steps:
- Make the adobo:
- Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until the chiles are fragrant, about 1 minute per batch. Soak the chiles in enough cold water to cover until they're soft, about 30 minutes. Drain and discard the soaking water.
- Put the vinegar and beer in the blender jar with the chiles and the remaining adobo ingredients. Blend until smooth, at least 3 minutes, adding a little water if necessary to puree. If you like a silky, smooth texture, strain the adobo through a medium-mesh sieve. Set aside 1/2 cup of the adobo to marinate the steak, and keep the rest in an airtight container in the refrigerator for up to five days or in the freezer for up to one month.
- Make the steak:
- Pat the steaks dry, season them with the salt, then coat them generously with adobo. Let them marinate in the refrigerator for 1 to 2 hours.
- Heat a grill or grill pan over medium-high heat. Lightly oil the grill or grill pan and cook the steaks, 3 to 5 minutes on each side for medium-rare, depending on their thickness. Let the steaks rest for 5 minutes before slicing for tacos or serving as whole steaks.
FILIPINO BEEF ADOBO WITH COCONUT MILK
This is from "The Philippine Cookbook". It's a great tasting recipe. My favorite. I think the recipes that use coconut milk have Indonesian influence due to their proximity. This recipe can also be made with pork or chicken.
Provided by Engrossed
Categories Stew
Time 3h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot combine the first 8 ingredients: beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar.
- Let stand for 2 hours (traditional method is room temperature, I put in in the refrigerator).
- Bring mixture to a boil then simmer about an hour or until the meat is tender.
- Heat oil in a large skillet. Use a slotted spoon to spoon out garlic from beef mixture. Add garlic to skillet and cook until brown. Use slotted spoon to add the beef to the skillet with garlic and continue to cook, stirring, until it is browned on all sides.
- Add salt or patis to taste and the coconut milk. Add the sauce from the pot that the beef simmered inches Cook for 5 more minutes.
- Good served with rice.
Nutrition Facts : Calories 818.6, Fat 64, SaturatedFat 28.5, Cholesterol 156.5, Sodium 2670.4, Carbohydrate 12.7, Fiber 2, Sugar 6.4, Protein 46.6
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.
INSTANT POT® CARNE ADOVADO
Chunks of pork shoulder smothered in an easy-to-make New Mexico red chile sauce and pressure cooked to succulent tenderness. Perfect for taco or burrito fillings.
Provided by bd.weld
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 1h25m
Yield 10
Number Of Ingredients 12
Steps:
- Place New Mexico chiles in a heat-proof bowl.
- Bring chicken broth to a boil in a small saucepan. Pour over the chiles; left soften, about 30 minutes.
- Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Coat pork with flour and add to pot in batches; saute until golden brown, about 15 minutes.
- Transfer soaked chiles to a blender. Add broth, garlic, and chipotle peppers; blend until smooth.
- Combine blended chile sauce, onion, vinegar, salt, oregano, and cumin in a bowl; pour sauce over the pork.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 4.1 g, Cholesterol 72.2 mg, Fat 12.3 g, Fiber 0.6 g, Protein 21.3 g, SaturatedFat 4 g, Sodium 288.2 mg, Sugar 0.9 g
PORK ADOBADA
This recipe produces a rich chile sauce and the meat is falling apart tender. Serve with warm tortillas, grated cheese and shredded lettuce for a mexican taste sensation.
Provided by PaulaG
Categories Pork
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Tear chile pods into pieces, removing steam and reserving seeds.
- Place chile on baking sheet, preheat oven to 350 degrees.
- When oven is hot roast the chile for 10 minutes.
- Place the chile in blender container.
- Bring the chicken stock to a boil, add cider vinegar and pour over chile.
- Allow to sit for about 10 to 15 minutes to soften chile.
- Add orange juice contentrate, tomato paste, brown sugar and cumin.
- Blend into a smooth paste, add 1 tablespoon of the chile seeds and blend until smooth.
- Warm olive oil in skillet, add onions and garlic.
- Saute until onions begin to brown lightly then pour onions into crockpot.
- Toss the pork with 1 tablespoon of flour.
- In same skillet add pork cubes and brown stirring frequently.
- May need to brown the meat in batches to enusre even browning,.
- As meat is browned, transfer to crockpot.
- When all the meat has been browned, pour 1/2 cup water into skillet, bring to a boil and scrape up browned bits.
- Pour into crockpot along with chile sauce, stirring well.
- Cover and cook on low for 4 to 5 hours.
- Please note: This freezes well, freeze in a rigid container; defrost and heat through.
CARNE ADOBADA (BAKED MEAT)
Number Of Ingredients 10
Steps:
- Place meat in baking dish or Dutch oven. Combine all the spices and stir into water. Pour spice mixture over meat. Marinate for 24 hours in refrigerator if possible. Bake or roast at 350°F for one hour. Reduce heat to about 250°F, and continue baking for an additional four hours. Serve with shredded cheese and chopped onion. Serving ideas: can be used as a base for tortillas, huevos rancheros, or with pinto beans. Can substitute other meat such as lean pork strips, grouse, turkey, beef, or chicken.
Nutrition Facts : Nutritional Facts Serves
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- Heat a large cast-iron skillet over medium. Tear ancho and guajillo chiles into flat pieces. Toast chiles, turning occasionally, until blistered and fragrant, about 4 minutes. Places toasted chile pieces and bay leaf in a medium bowl. Add boiling water, and let stand until softened, about 30 minutes. Drain, and discard liquid and bay leaf.
- Add garlic cloves to skillet. Cook over medium, stirring occasionally, until very soft and charred, about 10 minutes. Cool completely, and peel garlic cloves. Combine garlic, drained chiles, vinegar, soy sauce, oregano, thyme, cumin, honey, and 1 teaspoon of the salt in a high-powered blender. Process until smooth, adding 1 tablespoon tap water if necessary.
- Heat oil in a large cast-iron skillet over medium high. Place pork on a work surface lined with paper towels, and press with additional paper towels to remove excess marinade. Sprinkle pork evenly with remaining 1 teaspoon salt. Cook pork in a single layer, stirring occasionally, until lightly charred and cooked through, about 6 minutes. Serve in Tortillas de Harina with desired toppings.
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