Best Carne Adobada Baked Meat Recipes

RANCHO DE CHIMAYó CARNE ADOVADA

Steps:

• If using whole chiles, preheat oven to 300°. Break stems off chile pods, tear pods open a little, and pull out seeds. "Wear rubber gloves if you are not used to handling chiles," Malcolm advises, since chiles can cause a burning sensation. "A few seeds add more heat, but adding a lot of them can make the sauce crunchy."
• Put chiles in a 4- to 6-qt. pot, rinse, and drain. Dry pot to use later.
• Arrange damp chiles in a single layer on two baking sheets and toast in oven until fragrant, 3 to 5 minutes (they won't dry completely). Let cool, then break each chile into 2 or 3 pieces. "The time in the oven deepens the flavor, but the toasting probably goes back to cooks who had to grind the chiles by hand. Toasted pods are more brittle and easier to crush."
• Make sauce: Warm oil in 6-qt. pot over medium heat. Add garlic and cook, stirring, 2 minutes. If using preground chiles, sprinkle over garlic, then gradually whisk in 3 1/2 cups water.
• If using whole chiles, purée half of them in a blender with 1 1/2 cups water until you get a thick, velvety liquid with flecks of chile pulp, about 2 minutes. Pour into pot of garlic. Repeat with remaining pods and another 1 1/2 cups water. "Use 1 more cup of water to rinse out the blender, then pour it into the pot so you get all the good chile bits."
• Stir in onion, chile pequin, oregano, and garlic salt. "The chile pequin, a hotter, smaller red chile, adds heat and texture to the sauce." Bring to a boil over medium heat, covered; then reduce heat, uncover, and simmer 20 to 30 minutes, stirring occasionally, until as thick as fudge sauce. Remove from heat and cool to room temperature. Stir in pork, making sure all pieces of meat are coated. Cover and chill overnight.
• The next day, preheat oven to 300°. Bake, covered, until pork is fork-tender and sauce has cooked down, 2 3/4 to 3 1/4 hours. Stir halfway through. If the sauce looks watery after 3 1/4 hours, stir well again and cook uncovered for another 15 to 20 minutes. Taste and season with more garlic salt if you like.
• Make ahead: Up to 1 week, chilled (add a bit of water to reheat in oven or on stove).
• *Find ground Chimayó chiles (in limited supply) at santafeschoolofcooking.com ($25/4-oz. pkg.). Ordinary New Mexico chiles can be found at well-stocked grocery stores and Latino markets.

OVEN BAKED WEEKNIGHT CARNE ADOVADA PORK TACO RECIPE

Steps:

• Preheat your oven to broil/500ºF. Wash your dried chiles in warm water, then remove the stems and toss in oil. Arrange in one layer on a foil covered baking sheet and roast chiles for 45 seconds. Alternately, just soak them in warm water for 10 minutes.
• Meanwhile, chop your onions and slice your pork and season with salt and pepper. Set aside.
• Transfer the chiles to a blender along with 1 cup sodium free chicken stock, garlic, sugar, and oregano.
• In an oven proof baking pan or skillet, combine cubed pork, chile sauce, and onions. Allow to marinate for 15-30 minutes.
• Broil your pork for 10 minutes, flipping once at the 5 minute mark (stretch goal: broil for another 15-30 minutes)
• Enjoy with mexican/spanish rice and refried beans, or as tacos with lime, cilantro, and onion. Also consider roasting pineapples at the same time you roast your pork.

CARNE ADOVADA

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.

CARNE ADOVADA

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 ADOVADA

Steps:

• Preheat the oven to 250 degrees F.
• Brown the meat in an ovenproof saucepan and add the salt. Keep browning until all the liquid it releases is cooked and the meat is nice and brown. Add the spices and cook for about 1 minute. Add the red chile sauce and 2 quarts water and stir to deglaze the pan of the spices and fond. Put in the oven, uncovered, and cook nice and slow until it is fall-apart tender, about 6 hours.