Carne Adovado Escapade
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Carne Adovado Escapade
  Meat  
Last updated 6/12/2012 1:12:21 AM. Recipe ID 40261. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Carne adovado escapade
 Categories: Meat
      Yield: 20 Servings
 
      2    5-lb port butt roasts
    1/4    -(up to)
    1/2 c  Minced garlic
           Olive oil
    1/4 c  Cornmeal
      1 c  Chile powder
      4 c  (or as needed) liquid;
           -preferrably vegetable
           -stock; although chicken
           -stock or water both work
           Oregano
           Black pepper
           Salt to taste
  
  The Carne Adovado that I know and love always seemed to be chunks of pork meat so tender that it 
would
  melt in your mouth, and so spicy with red chile that it would make
  your eyes water in happiness. I had a pound of Chimayo Red Chile
  powder that I had picked up whilst in Santa Fe - this would rate
  medium on a mild, medium, hot scale (I have learned from experience
  that HOT red chile pwdr in that neck of the woods is for seasoning,
  not making chile sauce). I took 2 5# pork butt roasts (planned to
  serve about 20 people as a side), cut the major amounts of fat off
  and cut gashes into the meat. I didn't have too much time to prepare
  the meat the night before, so I didn't go to the trouble of dicing up
  the roast ahead of time, I just slashed it to be about 1-2" thick all
  the way around, and pressed red chile powder all over the meat. Stuck
  it in the fridge, and didn't touch it again until the next morning.
  
  First thing I did was turn the oven on to 300 degrees.  Then I made my
  infamous red chile sauce:
  
  1/4 - 1/2 c. minced garlic.  saute in olive oil until golden.  Add
  1/4 c. cornmeal, and stir to soak up extra oil.  Add 1 c. chile
  powder, whisk until you can start to smell the chile roasting. Add 4
  c. (or as needed) of liquid, preferrably vegetable stock, although
  chicken stock or water both work. Add oregano, black pepper, simmer
  until thickened. (Add salt to taste ~ normally, but not in this
  case...I added the salt later)
  
  Then I took my meat, squeezed it into a cast iron dutch oven, poured
  the chile sauce over it, added some extra oregano and garlic, put the
  lid on and stuck it in the oven. 1 & 1/2 hours later, I checked and
  turned the meat. Back in the oven. An hour later I checked and turned
  it again. It ended up cooking for about 4 hours - I knew it was ready
  when I picked up the bone, and the meat slid right off. I pulled the
  meat out and placed it on a broiler pan to cool. I took the dutch
  oven with all the red chile and and the juices (and fat) and put it
  on the stove with a low flame. I started whisking the sauce, and put
  in cornmeal until it had soaked up all the fat at the top of the
  sauce (maybe as much as a cup). I slowly simmered and thickened this
  sauce, whisking often, and added salt to taste. Meanwhile, the meat
  was cool enough to touch, so this is the point at which I cubed it
  (into large-ish 1 & 1/2" pieces). Then I tossed the pieces back into
  the red chile sauce in the dutch oven and let them sit in there and
  soak until I was ready to reheat for dinner.
  
  I kid you not when I say that this was some of the BEST damn food I
  have ever had.  I'm eating it for lunch again today!  Carne Adovada
  is really versitile, too - you can stuff burritos and sopapillas with
  it, you can use it as a topping for cheese enchiladas, you can use it
  as a stand alone main course or a side dish....aahhhh, nothing like a
  good bowl of red chile, as I'm sure you all understand
  :) Thanks again to all who helped, and I'd love to hear from anyone
  who tries to duplicate the process.  By the way, in case it didn't
  sound like it - this was a very easy recipie to pull off!!!
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 40261 (Apr 03, 2005)

[an error occurred while processing this directive]