Carne adovada marinated pork is a flavorful and delectable dish that is sure to tantalize your taste buds. This traditional dish, originating from the vibrant culinary scene of Mexican cuisine, is a delectable combination of tender pork, bold spices, and a tangy adobo sauce. The adobo sauce, a defining element of this dish, is a blend of vinegar, chiles, aromatic spices, and herbs, which gives the pork its characteristic reddish hue and irresistible flavor. Whether you are a seasoned home cook or embarking on a culinary adventure, this article offers a comprehensive guide to help you create the most exceptional carne adovada marinated pork that will leave your taste buds wanting more.
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MARINATED HOT PORK: CARNE ADOVADA TACOS
Provided by Lone Star Chuck Wagon
Categories main-dish
Time 7h25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place the meat into an 11 by 12-inch baking dish. Toss the meat and dry ingredients with 2 cups soybean oil. Marinate overnight or for 6 hours covered in the refrigerator.
- Preheat oven to 350 degrees F.
- Bake, covered, in the oven for 45 to 60 minutes. Remove and allow to cool slightly.
- When slightly cooled chop meat into small cubes. Serve on 2 warm soft white corn tortillas. Sprinkle with diced white onion and chopped cilantro, and of coarse a squeeze of fresh lime!
GRILLED CARNE ADOVADA: MARINATED PORK MEDALLIONS, TOPPED WITH CHILI CARIBE SERVED WITH BEANS, POSOLE, AND FRESH FLOUR TORTILLAS
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.
Tips:
- Use a good quality pork shoulder for the best results.
- Be sure to marinate the pork for at least 4 hours, or overnight.
- If you don't have time to marinate the pork, you can still make this dish, but the flavor will be less intense.
- Use a heavy-bottomed pot or Dutch oven for cooking the pork.
- Cook the pork over low heat until it is fall-apart tender.
- Serve the carne adovada with your favorite sides, such as rice, beans, or tortillas.
Conclusion:
Carne adovada is a delicious and versatile dish that can be enjoyed in many different ways. It is a great option for a weeknight meal or a special occasion. With its bold flavors and tender meat, carne adovada is sure to please everyone at your table.
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