CARNE ADOVADA
This is a great dish for a casual dinner. Let everyone serve
themselves, making up their own soft tacos.
List of Ingredients
20 dried New Mexican chiles (or use part ancho, California or guajillo)
1 to 2 chipotles (dried or freshly smoked)
2 cups water
2 teaspoons salt
4 garlic cloves
1 teaspoon cumin seeds
1 tablespoon oregano
1 tablespoon cider vinegar
2 to 3 pounds pork tenderloin
Recipe
INSTRUCTIONS: Wash the dried chiles under cold running water. Break
off the stems, then break the chiles in half and shake out the seeds.
Place the dried chiles, chipotles, water and salt in a blender.
Process for a minute or two, then let sit for 15 to 20 minutes. Add
the garlic, cumin, oregano and vinegar to the chiles in the blender.
Blend until fairly smooth, with only a few flecks of chile. Yields 2
1/2 cups chile paste. Leftover paste may be frozen. Cut the
tenderloin into slices, then cut the slices into strips. Place the
strips in a glass bowl and pour 1 cup of the chile paste over them;
gently toss until meat is coated with chile paste. Cover and
refrigerate overnight, or for at least 8 hours. Preheat the oven to
350 degrees.
Oil a heavy roasting pot (such as a Dutch oven). Add all of the
marinated meat, cover and roast for 1 hour, then check the meat.
If there is an excess of watery juices, spoon out and discard. Cover
and roast for 15 minutes longer, then spread 1/4 to 1/2 cup of the
remaining chile paste over the meat. I usually use the greater amount
because we like the more pronounced chile flavors. Cover and continue
to roast for 15 minutes longer.
Serves 6 to 8.
Note: Another delicious use for the chile paste is to mix 3/4 cup
chile paste with 1 tablespoon olive oil and the juice of 1 lime.
Remove skin from 8 chicken drumsticks and slash meat in several
places. Rub chile paste over the drumsticks and into the slashes.
Marinate in the refrigerator for 4 hours.
Place in a baking pan, cover tightly with foil and bake at 350
degrees for 40 minutes; or grill over medium heat for 25 to 30
minutes. Turn frequently so chile doesn't burn.
This is sort of a Mexican tandoori chicken.
PER SERVING: 165 calories, 26 g protein, 9 g carbohydrate, 3 g fat (1
g saturated), 74 mg cholesterol, 594 mg sodium, 1 g fiber.
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