CARNE ADOVADA
Cyndi Richter
- 3 lbs lean boneless pork chops
- 1/3 c chili powder
- 1-2 T red pepper flakes
- 2 cloves garlic, crushed
- 1 1/2 T cumin
- 1 1/2 T oregano
- 1 t salt
- 3 c water
Trim fat from chops, place in baking dish. Combine remaining ingredients adn pour over chops, turning chops to coat. Cover and refrigerate at least 8 hours. Turn chops occasionally. Bake, covered at 325 for 1-1 1/2 hours. Spooning marinade over chope occasionally. Cool to room temperature, shred meat with fingers and return to baking dish. Bake at 350 for 30 minutes or until most of the liquid is absorbd and meat is saucy. Serve with flour torillas.
CARNE ADOVADA 2
This version is not real hot -- add up to 4X the amount of chile powder and /or crushed red chile.
- 1 1/2 medium onions, chopped medium
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1 1/2 tsp ground coriander
- 1 Tbs crushed red chile peppers
- 4 Tbs pure red chile powder
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 Tbs honey
- 2 Tbs sherry vinegar
- 1 C chicken stock, as needed
- 4 Lb pork, remove fat and bones and slice thin
Place everything except the stock and the pork in a blender or processor and puree. Add stock as needed to make a thick sauce.
Marinate the pork at least 24 hours, or up to 48 hours (refrigerated). Simmer in a large saucepan for 2 to 8 hours, or until pork is tender.
Note: You can also use beef (marinate the same time as the pork). Serves 6-8. Eat plain, or make burritos, etc.
CARNE GUISADA
Cyndi Richter
- 3 lb round steak, trimmed and cubed ( or stew meat)
- 2 T oil
- 1 T flour
- 1 large onion, chopped
- 1/4 c green pepper, chopped
- 1-2 cloves garlic,minced
- 1 (10oz) can tomatoes with chilis
- 1 (8oz) tomato sauce
- 1/4 c water
- 1-1 1/2 t cumin (you can also add some oregano)
- 1 t salt
Brown meat in oil over medium heat. Add onion, green pepper and garlic. Sprinkly with flour and stir well. Add remaining ingredients. Bring to a boil over medium heat, reduce heat and simmer until meat in tender and sauce thick.
