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Carne Adovada

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."

This Kitchen Approved Recipe has an average star rating of 3.9 Rate/Review | Read Reviews (17)

What to Drink?
Wine zinfandel
Cocktail Strawberry Margarita
Beer Beer
Prep Time:
20 Min
Cook Time:
4 Hrs
Ready In:
20 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 3/4 cup New Mexico red chile powder
  • 1 teaspoon cornstarch
  • 2 tablespoons fresh lemon juice
  • 3 cups water
  • 4 pounds beef roast, cut into cubes

Directions

  1. In a medium bowl, combine the chili powder, cornstarch, lemon juice and water. Mix together well. Place the meat in a resealable plastic bag with the marinade and turn to coat thoroughly. Marinate in the refrigerator for 6 to 16 hours.
  2. Place in a slow cooker and cook on high setting for about 4 hours, or until the meat is completely cooked and shreds easily.

Footnotes

  • Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 496 | Total Fat: 36.8g | Cholesterol: 108mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed on Jan. 10, 2004 by SARAHFLOWERS   view full review
This was very good, although I was expecting it to taste more authentic, tasted jult like a...
The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed on Sep. 20, 2003 by JOHNZORNES Supporting Member (Click to learn more about Supporting Membership)  view full review
Recipe is so easy and tasty! We thought it needed salt.
The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed on Jan. 10, 2004 by Navy_Mommy   view full review
I really thought this recipe would be hotter than it is, but my husband and I both thought it...
The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed on Sep. 20, 2003 by AUBYRD   view full review
I added some cayenne pepper and cumin to the mix and marinated stew beef overnight. The meat...
The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
Reviewed on Sep. 8, 2006 by MUSIC_MINX   view full review
I have never had carne adovada with lemon juice in it. Although purists out here insist on...
The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed on Jun. 5, 2003 by SMCCULLERS   view full review
I tried it with a pork loin roast and marinated it for about 12-13 hours. I also added onions...
The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed on Jun. 3, 2005 by OTTOS2   view full review
I added some fresh, minced garlic to the marinade, yet the meat still tasted like a regular...
The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed on Apr. 20, 2005 by MATTHEWF335   view full review
The marinade benefits from adding cumin and garlic (fresh or powdered).
The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
Reviewed on Sep. 4, 2004 by ANNSCOTT58   view full review
I have used the recipe repeatedly for karate nights when it is too late to cook. My whole...
The reviewer gave this recipe 1 stars. This recipe averages a 3.9 star rating.
Reviewed on Jul. 3, 2006 by sarroyo   view full review
Considering this recipe calls for 3/4 chile powder, it is amazingly tasteless. It needs...

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