CARNE ADOBADA
Directions
- 1Once we have cut up our meat into small little cubes, we're going to pat it dry and sprinkle some salt and black pepper. Just make sure to get it all over the meat.
- 2Along with that, we're going to be coating the meat with some all-purpose flour. Just mix it in. Make sure that it is nice and coated.
- 3Once our meat is nicely coated, we're going to set it to the side so we can make our sauce.
- 4To make our sauce, we're going to begin by cleaning our chile pods. I already rinsed them. Now we're just going to be removing the stem along with the seeds.
- 5Once we have our chile pods, we're going to give them a quick rinse and then cover them with water.
- 6Set your saucepan over high heat and bring it to a boil.
- 7Once the chiles come to a full boil, we're going to turn it off and transfer them to our blender cup.
- 8To our blender cup, we're also going to be adding our onion, garlic cloves, chipotles in adobo sauce, the white vinegar, 2 tablespoons of honey, along with our ground cumin, whole cloves, oregano, and 2 teaspoons of salt.
- 9We're going to be blending with 4 cups of water. We're going to be blending until smooth.
- 10Once we have our adobo sauce, we're going to set it to the side so we can get ready to begin cooking.
- 11I'm going to be setting my Dutch oven over high heat. To that, I'm going to be melting a little bit of baking grease.
- 12Once ready, begin to layer the meat. We're going to be doing this step in batches because we want to get our meat nice and seared.
- 13This is what you want your meat to look like. We're just going to give it a flip and allow the other side to get nice and seared as well.
- 14Once this batch is done, we're going to repeat the process with the rest of our meat.
- 15Once we have seared all of our meat, we're just going to return all of our meat back to the pot.
- 16Here we're going to add our sauce and make sure to strain if you need to. And make sure to scrape the bottom of your pot just so you could get all of the burnt bits. Add a little bit more water to my blender cup.
- 17Now, we're just going to move it, add your two bay leaves, and bring it to a simmer.
- 18Once it comes to a simmer, we're going to turn it off, cover it, and now we're going to transfer it to our oven at 325 degrees and allow it to braise for 1 hour and 40 minutes.
- 19After 1 hour and 40 minutes, our meat should be done. Of course, make sure that you check it. The meat should be nice and tender. And just allow it to rest for a few minutes and then we can get ready to serve.
Ingredients
- 3 lbs pork shoulder; cubed
- 1.5 tbsp coarse salt
- 1 tbsp black pepper
- 0.25 cup APF
- 8 New Mexico or guajillo chile pods
- 2 Chile anchos
- 2 Chile chipotles in adobo sauce
- 0.5 onion
- 8 garlic cloves
- 2 tbsp white vinagre
- 2 tbsp (optional) honey
- 1 tbsp ground cumin
- 2 tsp oregano
- 4 whole cloves
- 2 tsp or to taste salt
- 2 bay leaves
- 4 cups water or broth
- baking grease
Equipment
Dutch ovenblendersaucepantongscooking spoon