Carne Adovada

Hello from California, friends!

Yesterday was Cinco de Mayo, and here in sunny San Diego it’s a big deal. Usually bars and restaurants are packed with people all day, eating and drinking, and having a great time. Sadly, we are still on lockdown here for the Covid19 quarantine. Which means dinner at home. One of my favorite foods is carne adovada, so that’s what we had for our Cinco de Mayo.

Usually this dish is made with pork shoulder, and please feel free to use one if you like. Some months ago I had several pounds of beef brisket I needed to use up, and made my adovda with this. It came out so delicious, that I made it again yesterday. If you can’t find brisket, just use any cut of beef that is a little tough; like bottom round, eye of round, or chuck roast. This is a “low and slow” cooking process, and a delicate cut of meat will disintegrate during the cooking process, so again, look for a less expensive, stewing-type beef. 

For this recipe, you will need a Dutch oven. I have a Le Creuset, and I love it, but it was very expensive. If you don’t want to drop a shit-ton of money on a Dutch oven though, you can get a decent model from a big box store for around $50. For the record I do like the Lodge brand of Dutch oven from Target. 

I also use my Breville Smoking Gun to add an extra layer of flavor, but it’s strictly an optional step that you can skip and still have an amazing dish. So don’t worry about the adding smoke, you don’t strictly have to. Enjoy, my friends! 

Carne Adovada

4 cups water

4-6 ounces dried New Mexico chili’s, Stems Removed and torn into several pieces each

4 Lbs. beef brisket (or any tough cut of beef or pork) cut into 1.5-2 inch cubes

2 tsp kosher or sea salt

1 tsp ground pepper

2 Tbs honey

2 Tbs. white wine vinegar

8 cloves garlic, peeled

2 Tbs. fresh oregano (or 2 tsp dried)

1 Tbs cumin

1/2-1 tsp cayenne

1/4 tsp ground clove

1 light lager beer such as Corona 

Bring the water to a rolling boil, turn off the heat, and add the torn peppers. Allow to sit for 30 minutes to soften. 

Meanwhile toss the beef with the salt and pepper, hold in the fridge. Once the peppers are softened, pour through a fine mesh strainer, over a bowl, saving the soaking liquid.

Preheat your oven to 325F.

Place the peppers along with the honey and the next 6 ingredients into a blender with 1/2 cup of the soaking liquid from the peppers, and 6 ounces of beer (discard or drink the rest). Purée for about a minute until a smooth paste forms. Add 1.5 cups more soaking liquid, and purée for one more minute.  Discard any unused soaking liquid at this point. 

Heat your Dutch oven over medium high heat on the stove. Add the meat and the chili purée. Bring to a simmer.

Place the cover on the Dutch oven, and place in your preheated oven. Cook for 2.5-3 hours undisturbed. Remove from the oven and stir the carne Adovada gently. The sauce will have caramelized slightly and look very rich and chocolately brown. 

(BONUS STEP: If you have a Breville Smoking Gun, add mesquite chips to the reservoir, insert the nozzle under the lid, fill the Dutch oven with smoke. Quickly remove nozzle, shut the lid, and allow to sit about ten minutes Before serving.) 

Serve with the sides dishes of your choosing. Enjoy!

I serve my carne with:

Corn and flour tortillas

Rice 

Refried or black beans

Guacamole

Sour cream

Chimichuri 

Cotija or cheddar cheese

Shredded cabbage

Lime wedges