Best New Mexico Marinade Recipes

NEW MEXICO CARNE ADOVADA

New Mexico Carne Adovada image

Once you try this Carne Adovada Recipe, you'll understand why this is one of New Mexico's most celebrated dishes. This spicy and rich flavored chile-braised pork is perfect on its own, or a crazy good filling for tacos, burritos or enchiladas.

Provided by Lea Ann Brown

Time 2h30m

Number Of Ingredients 15

Ingredients

2 1/2 pounds Pork loin roast (cubed)
salt and pepper to taste
3 Tablespoons olive oil
For the gravy
3 Tablespoons Butter
3 Tablespoons Flour
2 Tablespoons Chile Powder (New Mexico Chimayo Red. Add more if you want more heat)
2 1/2 cups Chicken Broth
1 large onion (chopped)
2 cloves garlic (chopped)
1 teaspoon cumin
1/2 teaspoon coriander (ground, dried)
1 teaspoon Oregano (Preferably Mexican)
1 Tablespoons Molasses (Not Blackstrap)
2 Tablespoon Cider Vinegar (Sherry Vinegar is a good choice here.)

Steps:

Cut pork loin roast into large bite sized pieces. Salt and pepper to taste.Heat a large skillet over medium high heat. Add oil. When oil is hot, add pork pieces and brown on two sides. Cook in batches as not to crowd the pork. The pork will brown better.
Remove pork to a plate.
Heat a Dutch oven over medium heat. Add butter. Once butter bubbles and bubbles start to subside, add onions. Cook onions, stirring, until just starting to soften, about 5 minutes. Add garlic and saute until fragrant. About 1 minute.
Add flour and cook, stirring constantly for two minutes. Add chile powder, chicken broth and cook stirring, until gravy starts to thicken. Add cumin, coriander and oregano. Cook for 1 minutes for flavors to blend.
Remove from heat and add browned pork.
Stir well, cover and place in refrigerator to marinade overnight. Or for at least 2 - 3 hours before cooking.
Heat oven to 350 degrees.
Cook 2 - 2 1/2 hours or until pork is tender.
Remove pork from oven and stir in molasses and vinegar.
Place the lid back on the pot and let it steep for about 15 minutes.
Serve with lime wedges. Serve with rice, hominy or beans, flour tortillas or all. You can also top with a dollop of Sour Cream and some fresh diced sweet onions.

Nutrition Facts : Calories 247 kcal, Carbohydrate 6 g, Protein 26 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 80 mg, Sodium 329 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

NEW MEXICO MARINADE

New Mexico Marinade image

Beer keeps the flavour light in this marinade. Ideal for chicken, beef or pork. Feel free to use any hot sauce brand of course. I think I originally copied this out of the Tabsco cook book.

Provided by Nurbel

Categories Cajun

Time 5m

Yield 2 1/2 cups of tasty marinade

Number Of Ingredients 7

Ingredients

1 1/2 cups beer
1/2 cup cilantro, freshly chopped
3 cloves garlic, minced
1/2 cup lime juice
2 teaspoons chili powder (or more to taste)
1 teaspoon Tabasco sauce (or more to taste)
1 1/2 teaspoons ground cumin

Steps:

Mix all ingredients until well combined.
Wouldn't hurt to use a blender.
Your done.
Marinade can be stored for up to 3 days in a covered jar in the fridge.

Nutrition Facts : Calories 91, Fat 0.7, SaturatedFat 0.1, Sodium 34.9, Carbohydrate 12.2, Fiber 1.2, Sugar 1.1, Protein 1.6

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