Easy Carne Adovada Recipes

Easy Carne Adovada Recipes

The ingredients for making Easy Carne Adovada Recipes

  1. 2 mugs NM red chile puree
  2. 2 cups chicken stock
  3. 1 cup frozen orange colored juice concentrate
  4. 1/2 cup raisins
  5. 3 chipotle chiles in adobo
  6. 2 Tbsp white vinegar
  7. 2 Tbsp fish sauce
  8. 3-4 lbs pork shoulder, cubed
  9. 2 tsp salt
  10. 1 Tbsp ground NM red chile
  11. 2 onions, sliced
  12. 4 cloves garlic, smashed
  13. 2 tsps oregano
  14. 1 Tbsp cumin
  15. I tsp black pepper
  16. 2 Bay results in

Step-step making Carne Adovada

  1. Preheat the oven to 350F

  2. Combine the chile puree, stock, OJ concentrate, raisins, chipotle, vinegar and fish sauce. Bring to a simmer

  3. Season the pork with the ground chile powder, and 1 tsp salt

  4. Place a Dutch oven over high heat and add a small amount of oil.

  5. Add all of the pork to the smoking hot dutch oven. Cook without moving for 5 min to brown the bottom

  6. Remove the pork and set aside

  7. Reduce the heat to medium and add the onions, and then add the second tsp of salt.

  8. Continue to cook the onions until they are soft. Add the garlic, oregano, black pepper, and cumin.

  9. Use an immersion blender (or regular blender) to blend the chile sauce

  10. Add the chile sauce to the onions and the bay leaves.

  11. Add the pork to the sauce

  12. Transfer the adovada to the oven without the lid. Roast for around 3-5 hours. You will notice the sauce will start out watery, then get greasy. Keep roasting. Eventually the oil will emulsify in the sauce like a ragu and thicken up.

  13. Plate on corn tortillas with a sprinkle of queso fresco, red onion and cilantro.