Grilled Carne Adovada

Grilled Carne Adovada Recipe from Mexico

Region / culture: Mexico | Preparation time: 1 hour | Cooking time: 2 hours | Servings: 6

Introduction

Grilled Carne Adovada is a traditional New Mexican dish that features marinated pork medallions grilled to perfection and topped with a flavorful red chile sauce. This dish is a perfect combination of spicy, savory, and smoky flavors that will leave your taste buds wanting more.

History

Carne Adovada has its roots in New Mexican cuisine, which is a blend of Native American, Spanish, and Mexican influences. The dish is typically made with pork that has been marinated in a spicy red chile sauce and then slow-cooked until tender. Grilling the marinated pork adds a delicious smoky flavor to the dish, making it a favorite among locals and visitors alike.

Ingredients

Adovada

1 (9 lb (4.08 kg)) pork loin, cut into 36 (0.5 inch) thick medallions
1 cup olive oil or vegetable oil
0.5 cup red chile powder
1 tbsp salt
1 tbsp garlic powder
2 tsp ground cumin
worcestershire sauce

Chile Caribe

25 red chiles
2 qt (1.89 liter) water
0.5 tbsp salt
2 tbsp chopped garlic
2 tsp ground cumin

Beans (vegetarian)

3 cup pinto beans
1 tbsp salt
0.5 cup olive, corn, or vegetable oil
pinch ground cumin, optional

Posole

3 cup hominy
0.5 cup red chile powder
0.5 white or red onion, thinly sliced
1 tsp dried oregano
1 tsp salt

Flour tortillas

4 cup flour
1 tbsp salt
1 tbsp baking powder
1.5 cup lukewarm water
0.25 cup vegetable oil

How to prepare

Adovada

Place the pork medallions in a shallow pan.
Add olive oil (or vegetable oil), red chili powder, salt, garlic powder, cumin, and a dash of Worcestershire sauce.
Cover and refrigerate for at least 1 hour, up to 24 hours.

Chile Caribe

Preheat the oven to 350°F (177°C).
De-seed the chiles and put them on a baking sheet.
Bake for 1 to 2 minutes until the skin starts to blister and they begin to toast.
Remove from the oven and put them into a pot of water with salt, garlic, and cumin. Bring to a boil and boil for 5 to 10 minutes.
When done, add the chiles to a blender, using the water you boiled them in, and blend to a smooth consistency.
Return to the saucepan and simmer over low heat.

Beans

Cook the beans in either a pressure cooker or slow cooker until tender, about 1 hour or so in a pressure cooker.
When done, add salt, vegetable oil (olive oil), and/or cumin.

Posole

Boil the posole (hominy) in a pressure cooker until done, about 1.5 hours.
Then add some red chili powder, thinly sliced onion, oregano, and salt.
Boil for another 15 to 20 minutes.
Assembly: preheat a grill to high.
Place the marinated pork medallions on the grill.
Cook for about 2 minutes per side; this will cook quickly, don't overcook, you want to keep them moist inside.
Layer 3 pork medallions on a plate, ladle chile Caribe over the pork, and finish with the beans and posole.
Serve with warm flour tortillas.

Flour tortillas

Mix all of the ingredients together with your hands into a large ball.
Wrap with plastic wrap and let it stand for 20 minutes.
Form into balls that are slightly smaller than golf balls.
Flatten each ball with a rolling pin into 6 to 8-inch circles that are 0.13 inch thick.
Place on a dry, hot griddle and cook until brown on both sides, about 1 minute per side.

Variations

Substitute chicken or beef for the pork in this recipe for a different flavor profile.
Add diced green chiles or jalapenos to the red chile sauce for an extra kick of heat.
Top the Carne Adovada with shredded cheese, sour cream, and fresh cilantro for a tasty garnish.

Cooking Tips & Tricks

Marinate the pork for at least 1 hour, but preferably overnight, to allow the flavors to fully develop.

- Be careful not to overcook the pork on the grill, as it can become tough and dry. Aim for about 2 minutes per side for perfectly cooked medallions.

- Serve the Carne Adovada with warm flour tortillas to soak up the delicious sauce and juices.

Serving Suggestions

Serve the Grilled Carne Adovada with a side of rice, beans, or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Grilling, baking, boiling

Ingredient Substitutions

Use chicken or beef instead of pork for a different protein option.

- Substitute vegetable oil with olive oil for a healthier alternative.

- Use canned hominy instead of dried hominy for a quicker cooking time.

Make Ahead Tips

Marinate the pork and prepare the red chile sauce ahead of time to save time on the day of cooking. The marinated pork can be stored in the refrigerator for up to 24 hours before grilling.

Presentation Ideas

Arrange the grilled pork medallions on a platter and drizzle the red chile sauce over the top for a beautiful presentation. Garnish with fresh cilantro leaves and a squeeze of lime juice for added flavor.

Pairing Recommendations

Pair the Grilled Carne Adovada with a cold beer or a glass of red wine for a delicious and satisfying meal. A side of Mexican rice and refried beans would also complement the dish well.

Storage and Reheating Instructions

Store any leftover Carne Adovada in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Iron: 2mg per serving

Vitamin C: 15mg per serving

Alergens

Contains: Gluten

Summary

Grilled Carne Adovada is a protein-packed dish with a good amount of healthy fats and carbohydrates. It is also a good source of iron and vitamin C, making it a nutritious and delicious meal option.

Summary

Grilled Carne Adovada is a flavorful and satisfying dish that is perfect for a special occasion or a weeknight dinner. With a delicious combination of marinated pork, spicy red chile sauce, and hearty sides, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The moment I found this recipe is etched in my memory. It was a warm summer day, the sun shining down on the dusty streets of a small village in New Mexico. I had been wandering through the local market, admiring the colorful display of fresh fruits and vegetables, when I stumbled upon a small stall tucked away in a corner.

The stall was run by an elderly woman with weathered hands and a warm smile. She was selling an array of spices and ingredients that I had never seen before, and I couldn't help but be drawn in by the enticing aromas wafting from her pots and pans.

Curious, I struck up a conversation with the woman, and soon learned that she was a local chef renowned for her traditional New Mexican cuisine. She graciously invited me to sit down at a small table and sample some of her dishes, including a mouthwatering plate of Grilled Carne Adovada.

As soon as I took my first bite, I was hooked. The tender, spicy pork melted in my mouth, leaving behind a lingering heat that was both comforting and invigorating. I knew right then and there that I had to learn how to make this dish for myself.

Over the course of the next few weeks, I returned to the market stall every day, watching the woman cook and learning the secrets of her recipes. She showed me how to marinate the pork in a blend of red chile sauce, garlic, and vinegar, imparting a rich, smoky flavor that would infuse the meat with complexity and depth.

I diligently took notes, scribbling down every step and measurement, determined to recreate the magic of her Grilled Carne Adovada in my own kitchen. I practiced tirelessly, adjusting the seasoning and cooking times until I had perfected the dish to my own taste.

Finally, after weeks of trial and error, I presented my version of Grilled Carne Adovada to my family for dinner. The looks of delight and satisfaction on their faces were all the validation I needed. They raved about the dish, praising its bold flavors and tender texture, and I knew that I had truly captured the essence of the recipe.

From that day on, Grilled Carne Adovada became a staple in our household. I cooked it for every special occasion and family gathering, sharing the recipe with friends and neighbors who were equally enchanted by its deliciousness.

As the years passed, I continued to refine and perfect the recipe, adding my own twists and variations to make it uniquely my own. I experimented with different cuts of meat, spices, and cooking methods, always striving to elevate the dish to new heights of culinary excellence.

Now, as I sit here in my kitchen, surrounded by the comforting aromas of simmering red chile sauce and sizzling pork, I am filled with gratitude for that chance encounter in the market stall so many years ago. That humble woman and her Grilled Carne Adovada have become an indelible part of my culinary journey, inspiring me to explore new flavors and techniques with passion and creativity.

And so, I pass on this recipe to you, dear reader, in the hopes that you too will be inspired to embark on your own culinary adventure. May the rich, smoky flavors of Grilled Carne Adovada transport you to the dusty streets of that small New Mexican village, where the sun shines bright and the scent of spices fills the air. Enjoy, and happy cooking!