Carne Adovada Recipe
Ingredients
| 1 cup chile caribe | ||
| Water | 4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Garlic | 3 Clove (5gm), chopped | |
| Mexican oregano | 2 Tablespoon | |
| 2 tablespoons ground comino | ||
| Pork | 5 Pound, thinly sliced | |
Directions
1 Combine chile caribe and water in a blender container and whirl until mixed into a sauce. Add salt, garlic, oregano and comino to the sauce; mix well.
2 Trim excess fat from the pork and lay slices in a flat baking dish. Cover with the sauce; turn the meat once to coat evenly on both sides. If possible, allow to marinate in the refrigerator overnight.
3 To cook, cover the baking dish with a lid or sheet of aluminum foil and bake at 325°F. for 30 minutes. Uncover and bake for 30 minutes more, basting periodically.
2 Trim excess fat from the pork and lay slices in a flat baking dish. Cover with the sauce; turn the meat once to coat evenly on both sides. If possible, allow to marinate in the refrigerator overnight.
3 To cook, cover the baking dish with a lid or sheet of aluminum foil and bake at 325°F. for 30 minutes. Uncover and bake for 30 minutes more, basting periodically.
Chef
