Marinated Hot Pork Carne Adovada Tacos Recipes

Steps:

• Preheat oven to 250 degrees F. Spread all the spices (chile, coriander, cumin, oregano, peppercorns) on a sheet of aluminum foil with the edges turned up to avoid spillage and toast the spices for a few minutes. Transfer the toasted spices to a molcajete or mortar and pestle and grind together.
• Sprinkle the pork cubes with the spices, covering all surfaces of the meat as much as possible. Let the pork sit covered in the refrigerator for 2 hours.
• Create a beurre manie by mashing the flour into the butter in a small bowl. Set aside until needed as a thickener for the stew.
• Heat the grape seed oil in a deep saute pan over medium-high heat until it begins to shimmer. Add the pork cubes and brown on all sides. Lower heat to medium and add the garlic and onion and stir to combine flavors. Cook until the onion turns translucent, then stir in chili powder and paprika. Add 4 cups water and reduce heat to low. Cover and let simmer until fork tender, about 2 hours. Add water as needed throughout the cooking process. In the last 30 minutes of cooking time, add the beurre manie to thicken. Serve hot.

Steps:

• Cut pork roast into cubes. Cook in a large saucepan, until the pork is browned. Add the garlic and salt and cook for 30 seconds. Sprinkle with the flour. Pour the red chile sauce over meat and boil over a low heat for about 20 minutes. Take off stove and serve with any potatoes or vegetables of your liking.

Steps:

• Adovada: Place the pork medallions in a shallow pan. Add olive oil (or vegetable oil), red chili powder, salt, garlic powder, cumin, and a dash of Worcestershire sauce. Cover and refrigerate for at least 1 hour, up to 24 hours.
• Chile Caribe: Preheat the oven to 350 degrees F.
• De-seed the chiles and put on a baking sheet. Bake for 1 to 2 minutes until skin starts to blister and they begin to toast. Remove from the oven and put into pot of water with salt, garlic, cumin, bring to a boil and boil for 5 to 10 minutes. When done add the chiles to a blender, using the water you boiled them in, and blend to a smooth consistency. Return to the saucepan and simmer over low heat.
• Beans: Cook the beans in either a pressure cooker or slow cooker until tender, about 1 hour or so in a pressure cooker. When done, add salt, vegetable oil (olive oil), and/or cumin.
• Posole: Boil the posole (hominy) in a pressure cooker until done about 1 1/2 hours. Then add some red chile powder, thinly sliced onion, oregano, and salt. Boil for another 15 to 20 minutes.
• Assembly: Preheat a grill to high.
• Place the marinated pork medallions on the grill. Cook for about 2 minutes per side, this will cook quickly, don't overcook, you want to keep them moist inside.
• Layer 3 pork medallions on a plate, ladle chile caribe over the pork and finish with the beans and posole. Serve with warm flour tortillas.
• Mix all of the ingredients together with your hands into large ball. Wrap with plastic wrap and let stand for 20 minutes. Form into balls that are slightly smaller than golf balls. Flatten each ball with a rolling pin into 6 to 8-inch circles that are 1/8-inch thick. Place on a dry, hot griddle and cook until brown on both sides, about 1 minute per side.

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.