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
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: 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
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
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.
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.
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.
CARNE ADOVADA SOPES
I call this "dude food," as my husband and son would eat this weekly. The tender pork is great. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a large shallow dish, combine 1 cup broth, chili powder, vinegar, cilantro, honey and seasonings. Add the pork; turn to coat. Refrigerate for 4 hours or overnight., In an ovenproof Dutch oven, brown pork in 4 tablespoons oil in batches. Remove and keep warm. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 2 minutes longer., Return pork to pan; add remaining broth and tomatoes. Bring to a boil. Cover and bake at 350° until meat is tender, 1-1/2 to 1-3/4 hours. With a slotted spoon, remove meat to a large bowl. Skim fat from cooking liquid. Bring to a boil over high heat; cook until slightly thickened and reduced to about 2 cups, stirring occasionally. Return meat to pan; set aside and keep warm., For sopes, in a large bowl, combine masa harina and salt; stir in water. Knead until smooth, adding additional water, 1 teaspoon at a time, if necessary. Divide into 12 portions, about 1/4 cup each. Roll each to form a ball; flatten to 4-in. patty. Cover with plastic wrap., Heat a large ungreased skillet over medium heat until hot. Cook sopes in batches until lightly browned, about 1 minute on each side. Remove from pan. Immediately pinch edges to form a 1/2-in. rim; set aside., To serve, in same skillet, cook sopes in hot oil in batches over medium-high heat until golden brown and slightly crisp, 15-30 seconds on each side. Drain on paper towels. Using a slotted spoon, place pork on sopes; serve with toppings of your choice.
Nutrition Facts :
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