Easy New Mexican Style Carne Adobada
This has a wonderful flavor and is surprisingly not as hot as one may think, but then again, we like it spicy! We ordered Carne Adobada many times when eating out in Colorado & New Mexico, besides making it from time to time at home. However, the recipe that I always used is gone, and was a bit time consuming anyway. But when I saw these dried chilies at our Supermaxi grocery store, I realized that I could possibly make this dish as I remember, here in Ecuador. (The dried peppers may or may not be available in Supermaxi any longer, but I can get them at a Chinese market in Ibarra). Anyway, although I could not find a recipe online that was acceptable to me, nor all that simple, I decided to wing it. I must say, from what our tastes buds remember -- nailed it!
- 3 oz bag of Arbol Dried Chili’s by Badia (found in Supermaxi) with stems removed, as well as, most of the seeds
- ½ tablespoon ground coriander
- 1 teaspoon cumin
- ¼ teaspoon oregano
- 4 large cloves garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 cup brewed black coffee
- 1 to 1 1/2 pounds cubed pork (I have used the above measurements for 3 lbs. of pork, only adjusting the water amount so that the pork is submerged when marinating).
- Throw all of the above, except pork, into a blender and cover with just enough water. Blend till smooth.
- In a medium size pot, pour the sauce over the cubed pork, submerging the meat. Refrigerate and marinate overnight.
- Simmer until sauce is cooked down and meat is very tender -- for around 6 hours.
- Serve in a flour tortilla with grated cheddar cheese, and sour cream.