New Mexican Carne Adovada Recipes

Steps:

• Most recipes tell you to remove the seeds.
• Don't!
• Melt the shortening and stir in the flour.
• Heat until browned; don't let it burn.
• Crumble the chiles finely; toss them in the pot.
• Add the garlic and oregano; stir.
• Slowly stir in the water, and heat.
• Simmer for 45 minutes, stirring occasionally.
• Line an oven proof glass pan with foil.
• Place the pork in the pan; cover with the chile.
• Cover the pan.
• Let the pork sit in the chile in the refrigerator 24 hours.
• Bake the carned adovada in a 300 degree oven for 3 hours, with foil on.
• Stir occasionally.
• Add water if necessary to keep pork from burning or sticking; it should be moist but not runny when done.
• Pork should be very, very tender and falling apart when finished.
• If necessary, cook a little longer.

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.

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:

• 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.