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New Mexico's red chilies work magic with carne adobada.

One of specialties of northern New Mexico is a red chili-seasoned pork dish called carne adobada. Throughout Mexico, this same name is given to other meat dishes made in various ways.

In New Mexico, carne adobada is most often served as a filling for burritos. Thin strips of pork are marinated and baked in a puree of red chilies until tender.

To make the puree, local cooks use dried red New Mexico chilies, but dried Anaheim (California) chilies are an alternative. Look for both the chilies, in bulk or in bags, in the Mexican food section of your supermarket or in stores specializing in Mexican foods.

Serve carne adobada wrapped in warm flour tortillas, topped with the green chili sauce as suggested. Or use the sauced meat as a filling for tacos.

Carne Adobada Burritos 10 to 12 (about 2-1/2 oz.) dried New Mexico or Anaheim (California) chilies About 2 cups water 2 cloves garlic, minced or pressed 1 teaspoon each salt and dry oregano leaves 3 pounds lean boneless pork in 1 piece, such as butt 4 tablespoons butter or margarine 8 flour tortillas (7-in. size) Green chili cream sauce (recipe follows) 1 cup (4 oz.) shredded cheddar cheese

Lay chilies on an 11- by 14-inch baking sheet and place in a 250[deg.] oven until aromatic, 3 to 5 minutes. Let cool. Remove and discard stems, seeds, and veins from chilies (wear rubber gloves if your skin is sensitive).

In a 2-1/2- to 3-quart pan, combine chilies and 2 cups water. Cover and simmer gently until very soft, about 20 minutes.

In blender or food processor, whirl chilies and water until pureed. Using the back of a spoon, push puree through a wire strainer; discard residue. Stir in garlic, salt, and oregano. Measure and add water if needed to make 1-1/2 to 1-3/4 cups; set aside.

trim off and discard excess fat from meat. Cut meat into 1/4-inch wide and 3 inches long. Combine meat and chili puree; cover and chill 1 to 2 days.

Transfer meat and puree into a 4- to 5-quart pan with a tight-fitting ovenproof lid. Bake, covered, in a 325[deg.] oven until meat is very tender when pierced, about 2-1/2 hours. Skim and discard fat; keep meat warm.

To serve, melt 2 tablespoons of the butter in a 10- to 12-inch frying pan over medium heat. Turn tortillas, one at a time, in butter. Lay tortilla flat and spoon about 1/2 cup carne adobada down center; roll to enclose and set seam side down on an ovenproof dinner plate. Repeat steps, using remaining butter, tortillas, meat, and sauce; put 2 burritos on each plate.

Top burritos equally with green chili cream sauce and shredded cheddar cheese. Broil 4 to 6 inches from heat just to melt cheese, about 1 minute. Makes 4 servings of 2 burritos each.

Green chili cream sauce. In a 1-1/2 to 2-quart pan, melt 1/4 cup (1/8 lb.) butter or margarine over medium heat. Add 1/4 cup all-purpose flour and cook, stirring, until bubbly. Stir in 1 cup each half-and-half (light cream) and regular-strength chicken broth. Cook, stirring, until sauce boils and thickens. Stir in 2 to 3 tablespoons canned diced green chilies. Use hot, or let cool, cover, and refrigerate overnight. Reheat, stirring, until hot.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:May 1, 1985
Words:559
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