Carne Adovada Burrito Golden Pride Recipes

SLOW COOKER CARNE ADOVADA

Steps:

• Remove the stems and seeds from the red chiles. Cut into 1" strips.
• Add olive oil to a large pan over medium heat. Add in chiles, onion, and garlic. Saute for 5 - 10 minutes, until fragrant. Pour in water, salt, and oregano, stirring well. Bring to a boil, cover, then reduce heat to a simmer for 10 minutes.
• Transfer chile mix to a blender, in batches if necessary, and blend until smooth. Strain red chile sauce through a sieve to filter out peels.
• Stir red chile sauce into the pork. Cover and refrigerate for 12 - 24 hours.
• Cook in slow cooker on low for 9 hours, until cooked through and fork-tender.

CARNE ADOVADA BURRITO (GOLDEN PRIDE)

Steps:

• Bought at Golden Pride

CARNE ADOVADA

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.

CARNE ADOVADA, TRADITIONAL NEW MEXICAN

Steps:

• Most recipes tell you to remove the seeds.
• Don't!
• Melt the shortening and stir in the flour.
• Heat until browned; don't let it burn.
• Crumble the chiles finely; toss them in the pot.
• Add the garlic and oregano; stir.
• Slowly stir in the water, and heat.
• Simmer for 45 minutes, stirring occasionally.
• Line an oven proof glass pan with foil.
• Place the pork in the pan; cover with the chile.
• Cover the pan.
• Let the pork sit in the chile in the refrigerator 24 hours.
• Bake the carned adovada in a 300 degree oven for 3 hours, with foil on.
• Stir occasionally.
• Add water if necessary to keep pork from burning or sticking; it should be moist but not runny when done.
• Pork should be very, very tender and falling apart when finished.
• If necessary, cook a little longer.