Carne Adobada (Meat In Red Chile)
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Carne Adobada (Meat In Red Chile)
  Meat    Chiles  
Last updated 6/12/2012 1:12:20 AM. Recipe ID 40254. Report a problem with this recipe.
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      Title: Carne adobada (meat in red chile)
 Categories: None
      Yield: 4 Servings
 
  1 1/2 lb Fresh Pork Sirloin, Pork
           -Shoulder or Beef Chuck,
           -Trimmed with Trimmings
           -Reserved
      3    Cloves Garlic, Peeled
      1 c  Stock, Beef or Chicken
      3 c  Water
  4 1/2 tb Gebhardt's Chile Powder
  1 1/2 ts Leaf Oregano
    1/2 ts Salt
    1/4 ts Black Pepper
      3    Inches Stick Cinnamon
    1/4 ts Allspice, Ground
           Flour Tortillas
 
  Cut the meat into several large pieces. Cook the reserved fat and
  trimmings in a saucepan large enough to hold all the meat at once.
  Cook until about 1 tablespoon of the fat has been rendered (working
  with quantities for 4 servings, adjust as required). Discard the
  trimmings and fat. Add the meat, garlic, cloves, stock and water.
  Bring to a boil. Reduce heat slightly. Boil gently, uncovered, for 1
  1/2-2 hours. Add the chile powder, oregano, salt, pepper, cinnamon
  and allspice while the meat is cooking. The stock should cook down to
  a thick, rich sauce. Once the meat is tender, remove it from the
  sauce and cut it into bite-sized pieces. Return the meat to the
  sauce. Adjust seasonings. Remove the cinnamon stick. Serve with a
  salad, Mexican rice and flour tortillas. 




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Recipe ID 40254 (Apr 03, 2005)

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