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 Carne Adovada

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NYNM

  • Total Posts: 3037
  • Joined: 6/16/2005
  • Location: New York, NY/Santa Fe, NM
Carne Adovada Thu, 07/5/07 9:09 PM (permalink)
I just had some delicious carne adovada (meat marinated in red chile and other ingredients)made with chicken rather than pork. I got to wondering if carne adovada is a New Mexican thing, or is it from other Hispanic locations as well?
 
#1
    BT

    • Total Posts: 3589
    • Joined: 7/3/2004
    • Location: San Francisco, CA
    RE: Carne Adovada Thu, 07/5/07 10:41 PM (permalink)
    It's international but the spelling changes. In the Philippines, it's adobo. Some places, I believe, it's abovado (literally "arched" in Spanish I believe). The spices change but essentially, it's marinated meat. The Philippine version uses vinegar and black pepper. The New Mexican version uses chiles. Here's a recipe, where the spelling is adobado, that uses both (vinegar and chiles):
    quote:
    Adobado Pork Tenderloin

    Ingredients
    5 ancho chiles
    2 cups boiling water
    1 cup fat-free, less-sodium chicken broth
    2 tablespoons sugar
    3 tablespoons cider vinegar
    1 teaspoon dried oregano
    2 teaspoons olive oil
    1/2 teaspoon salt
    1/2 teaspoon ground cumin
    1/4 teaspoon black pepper
    1/8 teaspoon ground cloves
    4 large garlic cloves, halved
    2 pounds pork tenderloin
    Cooking spray

    Preparation
    Heat a large nonstick skillet over medium-high heat until hot. Add chiles; cook 2 minutes, turning frequently. Remove from heat; cool. Discard stems and seeds. Combine roasted chiles and boiling water in a bowl; cover and let stand for 20 minutes or until soft. Drain well. Combine rehydrated chiles, broth, and next 9 ingredients (broth through garlic) in a blender; process until smooth. Cook chile paste in skillet over medium-low heat until very thick (about 8 minutes), stirring frequently. Cool.
    Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying flat. Place pork in a 13 x 9-inch baking dish; spread chile paste over all sides of pork. Cover and marinate in refrigerator 6 hours or overnight.

    Prepare grill.

    Remove pork from dish, reserving chile paste. Insert a meat thermometer into the thickest part of pork. Place pork on a grill rack coated with cooking spray; cook for 8 minutes on each side or until thermometer registers 160° (slightly pink), brushing with reserved chile paste frequently.

    Yield
    8 servings (serving size: 3 ounces pork)
     
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