CARNE ADOVADA RECIPE
This carne adovada recipe is pure New Mexico in a bowl, with tender chunks of pork simmered in a rich and flavorful red chili gravy. Perfect for tacos and so much more!
Provided by Mike Hultquist
Categories Main Course
Time 2h30m
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons oil in a large pot to medium-high heat. I use my Dutch oven for this.
- Pat the chopped pork dry with paper towels. Season with salt and pepper and brown the pork a couple minutes per side. You may need to do this in batches. Remove the pork and set it aside for now.
- Heat 1 more tablespoon oil in the same pot and add the onion and peppers. Stir cook them down for 5 minutes to soften.
- Add the garlic and cook another minute, stirring, until the garlic blooms and becomes fragrant.
- Add the remaining 2 tablespoon olive oil and stir in the 2 tablespoons of flour. Cook, stirring constantly for 5 minutes to cook out the raw flour flavor. You can cook stirring longer if you'd like.
- Add the chicken broth, orange juice, chili powder, oregano, coriander, cumin and a bit more salt and pepper to taste. Cook for 5 minutes to thicken the gravy and develop the flavors.
- Return the browned pork to the pot bring the pot to a boil. Reduce the heat, cover, then cook the entire pot of pork in the gravy for 2 hours, or until the pork is fall-apart tender. The sauce should be nice and thick, like a chili gravy.
- Stir in the vinegar and honey. Season with a bit of salt and pepper to taste.
- Serve!
Nutrition Facts : Calories 311 kcal, Carbohydrate 19 g, Protein 22 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 58 mg, Sodium 458 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
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
Provided by Food Network
Categories main-dish
Time 6h25m
Yield about 2 1/2 pounds
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F.
- Brown the meat in an ovenproof saucepan and add the salt. Keep browning until all the liquid it releases is cooked and the meat is nice and brown. Add the spices and cook for about 1 minute. Add the red chile sauce and 2 quarts water and stir to deglaze the pan of the spices and fond. Put in the oven, uncovered, and cook nice and slow until it is fall-apart tender, about 6 hours.
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 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.
CHEATER CARNE ADOVADA ALINSTANTE
Our friend Mary Ellen Chavez of Belen, New Mexico, owns the wildly popular Burritos Alinstante, a small chain with a cultish following in the Albuquerque area. When he met her, R. B. (a swamp Yankee from Rhode Island) asked what kind of Mexican food she served. "We don't serve Mexican food, R. B., it's New Mexican," she gently corrected. "New Mexico is the only place for red and green chiles like ours." Serving her mother's famous burritos with New Mexico red and green chiles has earned the small chain Best of Show among more than 230 vendors at the New Mexico State Fair. Number one on the menu is Carne Adovada, pork that's first browned or grilled, then slow-cooked in New Mexico red chile sauce. We've swapped Mary Ellen's restaurant steam pan for a slow cooker. Fortunately, dried New Mexico red chiles are available pretty much everywhere now. To make the sauce, rehydrate the dried chiles in hot water and blend them with garlic and a little water. After a warm night in the slow cooker, you've got breakfast burritos Alinstante. Mary Ellen has yet to tire of them, but she limits herself to one a day.
Yield makes 12 to 14 servings
Number Of Ingredients 5
Steps:
- To make the chile sauce, Remove the stems from the chiles. Break the chiles into pieces, place them in a medium bowl, and cover with 2 cups boiling water. Let the chiles soften, about 30 minutes.
- PLACE the chiles, garlic, and about half the soaking water in a blender. Blend into a smooth paste. Add more water as necessary.
- To make the pork, Heat the oven to 450°F. Coat a large rimmed baking sheet with nonstick cooking spray.
- PUT the pork cubes in a large bowl and toss them with the flour and salt. Place them on the baking sheet in one layer, without crowding. Use two baking sheets, if necessary.
- ROAST the pork until it is browned and most of the fat has cooked off, about 30 minutes.
- PLACE the pork in a large slow cooker (at least 5 quarts). Discard the drippings on the baking sheet. Stir in the chile sauce. Add 2 cups water to the meat mixture. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the meat is tender.
CARNE ADOVADA
Steps:
- Preheat the oven to 325°F. In an ovenproof skillet, heat the oil over medium-high heat and sauté the pork pieces until they have a golden sear on all sides, about 5 minutes. Add the chile sauce, cilantro, cumin, canela, and allspice and cover the pan. Transfer the covered pan to the oven and bake until the pork is tender, about 40 minutes, stirring the mixture at least twice during cooking.
- Remove from the oven and serve right away with a slotted spoon or keep warm in the pan until ready to serve.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with garnish and salsa, fold, and eat right away.
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 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
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