Recipe#12519

Title: Carne Adovada

rec.food.recipes archive

     Here's a carne adobada recipe with an assortment of chile sauces to
 try with it.  I like the second one; YMMV.
 Title: Carne Adobada (Marinated Pork)
 Keywords: pork, stews, Mexican
       Yield: 8 servings
       4 lb Pork (ribs, chops or other)
       2 ts Salt
       3    Garlic cloves; crushed
       2 ts Whole leaf oregano
       1 qt Blended red chili sauce
   Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour
   over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly
   on top of stove or in 350 oven until meat is done, about 1 hour. Thick
   slices of potatoes may be marinated with the meat.
 -End Recipe Export-
 -Begin Recipe Export- QBook version 1.00.14
 Title: Hot Chile Sauce
 Keywords: sauces, vegetables, Mexican
       Yield: 1/2 cup
       2 c  Water
       6    Chiles cascabel
     1/4 c  Red wine vinegar
       1 ts Mustard, dry
       1    Garlic clove
     1/4 c  Olive oil
   Heat water to boiling; stir in chilies.  Boil uncoverd 5 minutes; drain.
   Remove stems.  Place chilies, vinegar, mustard and garlic in a blender
   container; cover and blend until the chilies are finely chopped.
   Gradually pour in oil, blending until smooth.
 Title: Salsa de Chile Colorado
 Keywords: sauces, chile, Mexican
       Yield: 6 cups
      24    Chile, mild dried red;
            -like New Mexico or Anaheim
       4 T  Oil
      10    Garlic clove; minced
            salt; to taste
       6 T  flour
   Wash chiles, stem and seed. Cook in boiling water to cover well 10 mins.
   or until soft. Remove and drain. Reserve liquid. Place chiles in blender
   with reserved water, and whirl until you achieve a pasty consistency.
   Heat oil in large skillet. Add garlic and flour and cook, stirring until
   flour browns. Add chile paste slowly to mix well with flour to a smooth
   paste. When all the chile paste is added, bring to a boil, stirring
   constantly. Cook until it thickens, 3-4 minutes. Thin with water to a
   thick, saucy consistency.
                        [from Marian Burros]
 Title: Basic Red Sauce
 Keywords: sauces, tomato, Mexican, vegetables
       Yield: 2 1/2 cups
       8    Ancho chiles
   3 1/2 c  Water, warm
     1/2 c  Onion; chopped
       2    Garlic clove; chopped
     1/4 c  Oil
       8 oz Tomato sauce
       1 T  Oregano leaves; dried
       1 T  Cumin seed
       1 ts Salt
   Cover chiles with warm water.  Let stand until softened, about 30
   minutes; drain.  Strain liquid; reserve.  Remove stems, seeds and
   membranes from chilies.  Cook and stir onion and garlic in oil in a 2-
   quart saucepan until onion is tender.  Stir in chilies, 2 cups of the
   reserved liquid and the remaining ingredients.  Heat ot boiling, reduce
   heat.  Simmer, uncovered, 20 minutes; cool.  Pour into a food processor
   workbowl fitted with steel blade or into a blender container; cover and
   process until smooth.  Cover and refrigerate up to 10 days.