Magazine article Sunset

New Mexico's Red Chilies Work Magic with Carne Adobada

Magazine article Sunset

New Mexico's Red Chilies Work Magic with Carne Adobada

Article excerpt

One of specialties of northern New Mexico is a red chili-seasoned pork dish called carne adobada. Throughout Mexico, this same name is given to other meat dishes made in various ways.

In New Mexico, carne adobada is most often served as a filling for burritos. Thin strips of pork are marinated and baked in a puree of red chilies until tender.

To make the puree, local cooks use dried red New Mexico chilies, but dried Anaheim (California) chilies are an alternative. Look for both the chilies, in bulk or in bags, in the Mexican food section of your supermarket or in stores specializing in Mexican foods.

Serve carne adobada wrapped in warm flour tortillas, topped with the green chili sauce as suggested. Or use the sauced meat as a filling for tacos.

Carne Adobada Burritos 10 to 12 (about 2-1/2 oz.) dried New Mexico or Anaheim (California) chilies About 2 cups water 2 cloves garlic, minced or pressed 1 teaspoon each salt and dry oregano leaves 3 pounds lean boneless pork in 1 piece, such as butt 4 tablespoons butter or margarine 8 flour tortillas (7-in. size) Green chili cream sauce (recipe follows) 1 cup (4 oz.) shredded cheddar cheese

Lay chilies on an 11- by 14-inch baking sheet and place in a 250[deg.] oven until aromatic, 3 to 5 minutes. Let cool. Remove and discard stems, seeds, and veins from chilies (wear rubber gloves if your skin is sensitive).

In a 2-1/2- to 3-quart pan, combine chilies and 2 cups water. Cover and simmer gently until very soft, about 20 minutes.

In blender or food processor, whirl chilies and water until pureed. …

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