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1/17/2021

Carne Adovada




Bring a bit of México to your kitchen: The marinade for Carne Adovada makes use of a tasty combo of red chiles, ground cloves, honey, Mexican oregano, cayenne pepper, and cumin. 


Carne Adovada on plate
Adovada is a general term that refers to meat (Carne) that is marinated in a very thick, flavorful, chile-based mixture. It is on the spicy side--but the flavor dominates the tingle of capsaicin heat, and the Carne Adovada is marinated and cooked so long and low that it practically melts in your mouth. 





Ingredients  for Making Carne Adovada
  • Spices & Seasonings:
  •  Ground cumin, Ground Clove, Garlic Powder, Salt, Mexican Oregano, New Mexico Chile Powder, 
    Cayenne Pepper

  • Liquids:
  • Honey, white vinegar, and lime juice

    You probably have all that in your cabinet right now (plus or minus the quality red chiles/chile powder that will really up the flavor. 
  • Meat:
  • Boneless Pork Butt or Boneless Pork Loin




    How to Make Carne Adovada

    In a large bowl, mix pork cubes with 1 tbsp of kosher or sea salt, toss to completely coat; refrigerate for 1 hour.  Why do this? Brining pork cubes before cooking is an easy way to make them extra juicy and tender! The brine helps the meat to draw in moisture (and salt) adding tons of flavor



    Cover dried chiles with 8 cups boiling water, and let sit for 30 minutes. 



    Chile pods in pot





    Preheat oven to 325 degrees F.  Drain chiles, reserving 1 & 1/2 cups soaking liquid from chiles, and transfer chiles to a blender along with chile powder, honey, vinegar, cumin, cloves, garlic, salt, oregano, cayenne. Slowly add reserved soaking liquid and blend until smooth, about 3 minutes. Puree until smooth (not runny) and set sauce aside.


    In a dutch oven on medium-high heat, place pork cubes and sauce, stir to coat completely, and bring to boil. Remove from stove, and place the covered pot on middle rack in preheated oven for 2 - 2 1/2 hours, or until til tender.

    If you don't have a dutch oven, use your Crock-pot, it takes a little longer to cook but it will give the same results. Set slow-cooker on high, and it will take 4-6 hours, the low setting will take 6-8 hours. 

    If you have a large cast-iron skillet with a cast iron lid...that will work for a replacement for the dutch oven.


    Uncooked Carne Adovada




    Remove from oven and stir in any bits on the inside of the pot and let sit for 10 minutes. All those little bits are smoky flavor bits that make Carne Adovada unique in taste.



    Carne Adovada in Dutch Oven



    • To serve, place the meat on a plate with a side of rice and beans, and warm tortillas. For tacos, overlap 2 tortillas on each plate, top with 1/2 cup meat, some onions, and a sprinkle of chopped cilantro. Squeeze lime juice over all tacos.






    How do I serve Carne Adovada's leftovers?

    Carne Adovada Tacos
    Carne Adovada Burrito
    Top Nachos with Carne Adovada
    Top Cilantro Rice with Carne Adovada

    Store Carne Adovada in an airtight container in the refrigerator for up to 5 days.








    Carne Adovada
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    Bring a bit of México to your kitchen: The marinade for Carne Adovada makes use of a tasty combo of red chiles, ground cloves, honey, Mexican oregano, and cumin.

    Ingredients:
    • 4 oz. New Mexico dried chile peppers, stemmed, seeded, and rinsed
    • 8 cups boiling water
    • 1 tbsp New Mexico chile powder
    • 2 tbsp honey
    • 1 tbsp distilled white vinegar
    • 2 tsp dried Mexican oregano
    • 1/2 tsp ground cloves
    • 1 tsp garlic powder
    • 1/2 tsp salt
    • 2 tsp ground cumin
    • 1 tsp ground cayenne pepper
    • 3-4 pounds boneless pork butt, trimmed and cut into 2-inch cubes
    • 1 tbsp Kosher salt, or sea salt for pork cubes
    • Lime wedges
    • Equipment Needed: Dutch Oven
    Instructions:
    1. In a large bowl, mix pork cubes with 1 tbsp of kosher or sea salt, toss to completely coat; refrigerate for 1 hour
    2. Cover dried chiles with 8 cups boiling water, and let sit for 30 minutes
    3. Preheat oven to 325 degrees F
    4. Drain chiles, reserving 1 1/2 cups soaking liquid, and transfer chiles to a blender along with chile powder, honey, vinegar, cumin, cloves, garlic, salt, oregano, cayenne. Slowly add reserved soaking liquid and blend until smooth, about 3 minutes. Puree until smooth (not runny) and set sauce aside.
    5. In a dutch oven on medium-high heat, place pork cubes and sauce, stir to coat completely, and bring to boil. Remove from stove, and place the covered pot on middle rack in preheated oven for 2 - 2 1/2 hours, or until tender.
    6. Remove from oven and stir in any bits on the inside of the pot and let sit for 10 minutes.
    7. Serve with rice, and a warm flour tortilla. Squeeze a lime wedge over meat for extra flavor(optional)

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