Carne Adovada
"Use this for a burrito filling. Stuffing sopaipillas, or a enchilada.
Stuff a Pita, Or you can even spread it on Indian breads.
Note: Over night marinade is Preparation Time"
- Ready In:
- 14hrs
- Ingredients:
- 5
- Serves:
-
8-10
ingredients
- 2 lbs boneless pork butt, sliced thin (or cubed)
- 7 dried chilies, pods seeded and de-veined
- 2 garlic cloves, peeled
- 1 teaspoon dried Mexican oregano
- 1 teaspoon salt
directions
- Place the chile skins in a bowl and add enough hot tap water to cover. Allow them to sit for 1 hour, then drain, reserving the liquid.
- Place the pepper skins in a blender and add enough of the water to bring the total amount in your machine to 1 pint.
- Add the garlic, oregano and salt. Blend until thick and smooth.
- Place the sliced pork in a glass bowl and pour in the chile sauce.
- Mix the meat, cover and marinade.
- Refrigerate overnight.
- When ready to bake, heat oven to 350*F.
- Place meat and marinade in a covered casserole and bake for a couple hours or until the pork is very tender and starts to fall apart.
- flake with fork, and serve.
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RECIPE SUBMITTED BY
I love to cook. ?Lately I have been baking a lot of bread, pizza dough and sweets. ?I have been a member for many years, and this site is where I come to for something new or old. ?I am hoping to soon add more recipes to my collection.
