Carne Adovada Tacos Recipes

CARNE ADOVADA

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.

CARNE ADOVADA TACOS

Steps:

• Mix cumin, chile powder, cayenne, 1 T salt, pepper, and garllic powder in a 9 by 13inch baking dish. Toss the meat with the spice mixture to coat competely. Stir in the oil, cloves, and bay leaves. Cover with foil and refrigerate for at least 6 hours or overnight.
• Remove the meat from the refrigerator and let sit at room temperature for 30 minutes. Preheat the oven to 350 degrees. Bake the meat, covered, for 1 hour or until it is tender. Allow the meat to cool slighty, then remove it from the liquid with a slotted spoon and chop into bite-size pieces. Spoon off some of the oil floating on top of the cooking liquid, and reserve.
• Heat a griddle or skillet over medium-heat. Spoon a bit of the reserved oil onto the griddle, add some of the meat(mix up the leaner and fattier pieces so everyone gets some of both), season with salt, and cook, tossing, until hot and starting to crisp.
• To serve, overlap 2 tortillas on each plate, top with 1/2 cup meat, some onions, and a sprinkle of chopped cilatro. Squeeze lime juice over all.

CARNE ADOVADA

Steps:

• Put all ingredients in a Dutch oven. Cook uncovered for 4 hours. Turn off heat and check for tenderness, but do not stir.

MARINATED HOT PORK: CARNE ADOVADA TACOS

Steps:

• Place the meat into an 11 by 12-inch baking dish. Toss the meat and dry ingredients with 2 cups soybean oil. Marinate overnight or for 6 hours covered in the refrigerator.
• Preheat oven to 350 degrees F.
• Bake, covered, in the oven for 45 to 60 minutes. Remove and allow to cool slightly.
• When slightly cooled chop meat into small cubes. Serve on 2 warm soft white corn tortillas. Sprinkle with diced white onion and chopped cilantro, and of coarse a squeeze of fresh lime!

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

Steps:

• Place pork in oiled baking dish.
• Preheat oven to 300.
• Rinse chiles, place in one layer on sheet pan and roast at 300 for 5 minutes.
• Cool and break into pieces.
• Puree half of the pods with 1 cup of stock.
• Repeat with remaining pods and stock, adding the rest of the ingredients to the food processor or blender.
• Pour sauce over meat and toss.
• Cover dish and bake at 300 for about 3 hour or until tender.
• If sauce is too watery, bake uncovered for 15-30 minutes more.