Carne Adobo Recipes

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.

Steps:

• 1. Sprinkle the meat with salt and pepper to taste. Brown the beef half at a time in a deep 10 inch hot skillet or Dutch oven with half the peanut oil each time. Remove from the skillet, saving the drippings.
• 2. To the drippings, add the green onion and garlic. Cook until the onion is tender but not brown. Return all the meat to the skillet.
• 3. Stir in the bell peppers, chile peppers, undrained tomatoes, cloves, bay leaf, oregano, cumin, and water. Bring to a boil. Reduce heat, and simmer for 1 hour. Remove the cloves and the bay leaf.
• 4. Soak the tortillas in cold water. Using a paper towel, press the excess moisture out. Crumble until the mixture resembles coarse bread crumbs. Add to the beef mixture. Cook and stir until thickened and bubbly. Serve over hot cooked rice or "Rice with Peas", also posted on this site.

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.

Steps:

• Preheat a clean grill to a medium-high temperature (preferably a charcoal or wood grill).
• Season the steaks with the Recado Adobo, and place them on the hot grill. Grill the steaks to your desired degree of doneness, about 4 to 5 minutes on each side for medium-rare.
• Position a rack several inches from the broiler, and preheat the broiler. Place a bed of the beans in the center of each ovenproof plate. Top the beans with a tortilla, and then place the steak on top. Add the salsa and a slice of cheese over each steak. Place the plates under the broiler, just long enough to melt the cheese. Serve immediately.
• If you don't have a broiler or a plate that can withstand the high temperature, or if you prefer to complete the dish outside on the grill, then about 2 minutes before the steaks are done, top them with the salsa and cheese while they are on the grill. Cover the grill to melt the cheese.
• Toast all of the dried spices in a dry skillet over medium-low heat until fragrant, about 1 to 2 minutes. Remove from heat and let cool. Then grind cooled spices in a spice grinder or molcajete. Stir in the salt and olive oil, and combine thoroughly.
• Render the bacon in a large stockpot over medium heat until browned. Then add the onion and garlic, and cook until tender, about 3 to 5 minutes. Add the stock, bay leaf, and thyme, plus 1 cup each of all the beans, and bring to a simmer. In a blender, puree the remaining 1 cup of white beans and the tomato until smooth, and then add them to the pot of beans. Then add the chorizo, spinach, squash blossoms, jalapenos, cilantro, and marigold, and stir to combine. Season, to taste, with salt and pepper.
• Toast the garlic over medium heat, preferably over a charcoal grill. Continue toasting until tender all of the way through, and then peel the husks off. On the grill, char the tomatoes, onions, jalapenos, and tomatillos until their skins are blistered completely. Remove all of the skins from all of the grilled vegetables, and then cut the stems off the jalapenos. Puree all of the grilled vegetables in a blender. Alternatively, use an immersion blender to puree. Pour salsa into a bowl, and season, to taste, with chopped cilantro, lime juice, and salt.
• This salsa can be adjusted depending on the desired flavor. You can substitute chipotle peppers for the jalapenos, etc.

Steps:

• Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
• Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
• Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.