Easy New Mexican Style Carne Adobada

Carne Adobada
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!
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Ingredients
  1. 3 oz bag of Arbol Dried Chili’s by Badia (found in Supermaxi) with stems removed, as well as, most of the seeds
  2. ½ tablespoon ground coriander
  3. 1 teaspoon cumin
  4. ¼ teaspoon oregano
  5. 4 large cloves garlic
  6. 1 teaspoon salt
  7. 1 teaspoon ground black pepper
  8. 1/2 cup brewed black coffee
  9. 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).
Instructions
  1. Throw all of the above, except pork, into a blender and cover with just enough water. Blend till smooth.
  2. In a medium size pot, pour the sauce over the cubed pork, submerging the meat. Refrigerate and marinate overnight.
  3. Simmer until sauce is cooked down and meat is very tender -- for around 6 hours.
  4. Serve in a flour tortilla with grated cheddar cheese, and sour cream.
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