Berts Burger Bowl Carne Adovada Recipes

CARNE ADOVADA

Carne Adovada image

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

Ingredients

2 tablespoons canola oil
3 tablespoons all-purpose flour
4 tablespoons New Mexico red chile powder
2 ½ cups warm water
3 cloves garlic, peeled and minced
1 ½ teaspoons dried oregano
⅓ teaspoon ground cumin
1 tablespoon salt
3 pounds cubed pork stew meat

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

Carne Adovada image

Use this for a burrito filling. Stuffing sopaipillas, or a enchilada. Stuff a Pita, Or you can even spread it on Indian breads. Note: Over night marinade is Preparation Time

Provided by daisygrl64

Categories Pork

Time 14h

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs boneless pork butt, sliced thin (or cubed)
7 dried chilies, pods seeded and de-veined
2 garlic cloves, peeled
1 teaspoon dried Mexican oregano
1 teaspoon salt

Steps:

Place the chile skins in a bowl and add enough hot tap water to cover. Allow them to sit for 1 hour, then drain, reserving the liquid.
Place the pepper skins in a blender and add enough of the water to bring the total amount in your machine to 1 pint.
Add the garlic, oregano and salt. Blend until thick and smooth.
Place the sliced pork in a glass bowl and pour in the chile sauce.
Mix the meat, cover and marinade.
Refrigerate overnight.
When ready to bake, heat oven to 350*F.
Place meat and marinade in a covered casserole and bake for a couple hours or until the pork is very tender and starts to fall apart.
flake with fork, and serve.

Nutrition Facts : Calories 269.3, Fat 17.9, SaturatedFat 6.2, Cholesterol 74.8, Sodium 362.8, Carbohydrate 4.1, Fiber 0.7, Sugar 2, Protein 22.1

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