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 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.
MARINATED HOT PORK: CARNE ADOVADA TACOS
Provided by Lone Star Chuck Wagon
Categories main-dish
Time 7h25m
Yield 4 to 6 servings
Number Of Ingredients 14
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!
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 ADOBADA (BAKED MEAT)
Number Of Ingredients 10
Steps:
- Place meat in baking dish or Dutch oven. Combine all the spices and stir into water. Pour spice mixture over meat. Marinate for 24 hours in refrigerator if possible. Bake or roast at 350°F for one hour. Reduce heat to about 250°F, and continue baking for an additional four hours. Serve with shredded cheese and chopped onion. Serving ideas: can be used as a base for tortillas, huevos rancheros, or with pinto beans. Can substitute other meat such as lean pork strips, grouse, turkey, beef, or chicken.
Nutrition Facts : Nutritional Facts Serves
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 :
CARNE ADOBADA: GRILLED ADOBO-MARINATED SKIRT STEAK
Provided by Roberto Santibañez
Categories Marinate Cinco de Mayo Backyard BBQ Dinner Steak Spring Summer Birthday Grill Grill/Barbecue Chile Pepper Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 16
Steps:
- Make the adobo:
- Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until the chiles are fragrant, about 1 minute per batch. Soak the chiles in enough cold water to cover until they're soft, about 30 minutes. Drain and discard the soaking water.
- Put the vinegar and beer in the blender jar with the chiles and the remaining adobo ingredients. Blend until smooth, at least 3 minutes, adding a little water if necessary to puree. If you like a silky, smooth texture, strain the adobo through a medium-mesh sieve. Set aside 1/2 cup of the adobo to marinate the steak, and keep the rest in an airtight container in the refrigerator for up to five days or in the freezer for up to one month.
- Make the steak:
- Pat the steaks dry, season them with the salt, then coat them generously with adobo. Let them marinate in the refrigerator for 1 to 2 hours.
- Heat a grill or grill pan over medium-high heat. Lightly oil the grill or grill pan and cook the steaks, 3 to 5 minutes on each side for medium-rare, depending on their thickness. Let the steaks rest for 5 minutes before slicing for tacos or serving as whole steaks.
CARNE ADOVADA (MARINATED PORK)
Make and share this Carne Adovada (Marinated Pork) recipe from Food.com.
Provided by riffraff
Categories Mexican
Time 9h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle meat with salt.
- Add garlic and oregano to blended chili.
- Pour over meat and marinate in refrigerator 6-8 hours or overnight.
- Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour.
- Thick slices of potatoes may be marinated with the meat.
Nutrition Facts : Calories 1345.5, Fat 88.4, SaturatedFat 29.5, Cholesterol 278, Sodium 85508.6, Carbohydrate 56.5, Fiber 9.6, Sugar 40.3, Protein 87.1
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