Recipe by Clowe
"I learned to make this spicy red chile dish by experimenting in my kitchen after enjoying it at a friend's place. It takes a while to make, but it is well worth it. Serve hot with tortillas, cheese, lettuce, tomatoes, salsa and sour cream. This also works well with a pork roast."
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New Mexico red chile powder
fresh lemon juice
beef roast, cut into cubes
This was very good, although I was expecting it to taste more authentic, tasted jult like a roast to me. It was very good in a burrito with beans and all the fixins, this helped a lot with the taste better than on its own.
Considering this recipe calls for 3/4 chile powder, it is amazingly tasteless. It needs severe doctoring. The only good thing about this recipe is the ease of preparation.
Recipe is so easy and tasty! We thought it needed salt.
I really thought this recipe would be hotter than it is, but my husband and I both thought it was great. We used the meat to make soft tacos, but I am already looking to try new recipes with it. The meat has a mild smoky flavor.
I added some cayenne pepper and cumin to the mix and marinated stew beef overnight. The meat was delicious and I used it as a base for making burritos verde. I think the meat could be a great base for lots of recipes from tamales to chili. Thanks for the guide!!!!
I have never had carne adovada with lemon juice in it. Although purists out here insist on just the red chilis and water to make "red sauce", I usually add onion, garlic, cumin and a dash of salt, and use chicken bouillion cubes to flavor the water. Some people add tomato sauce - I recommend against it. Use a fatty roast if you are going to slow cook it, like a picnic, so that it stays juicy. This is definitely not a good recipe for a pork loin. Adovada is good on sandwiches, tacos, burritos, for making tamales, and by itself. You don't really need to dress it with lettuce, tomato, cheese etc.
I tried it with a pork loin roast and marinated it for about 12-13 hours. I also added onions and green chilis to it. It wasn't spicy to my husband or me, but we really enjoyed it.
I added some fresh, minced garlic to the marinade, yet the meat still tasted like a regular roast. I didn't cook the meat in the marinade, but was wondering was I supposed too? I did add some extra chili powder and garlic to the crock pot... It didn't taste bad, but it didn't taste very latin. Probably will make this again, except with some extreme doctoring.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 496
** Calories from Fat: 332
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