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Carne Adovada

 

This is a Mexican traditional red chili sauce marinate made from dried mexican chilies. It works for meat of any kind. Here I have substituted pork for chicken in this healthy, low fat Carne Adovada. This sauce works wonderfully with Tamales, Enchiladas etc.

Ingredients:

  • 15 large dried mexican chili peppers
  • 2 large boneless, skinless chicken breasts
  • 1 tbls lime juice
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 2 tbls red wine vinegar
  • 1 cup chopped white onions
  • 2 large chopped garlic cloves
  • 1 cup hot water

Preparation:

  • Preheat oven to 325 degrees
  • Lay dried red chilies on baking sheet
  • Cook in preheated oven for 5 mins each side
  • Remove chilies and let cool
  • When chilies have cooled, twist stems and remove them.
  • Pour seeds out of peppers then break peppesr to remove the rest of the seeds.
  • You will want to do this over a plate or bowl.
  • Do this to all your chilies
  • Crush seeded chilies in to a large mixing bowl
  • Add onions, garlic, lime juice, vinegar, cumin, oregano and water.
  • With a spoon, mash down on chilies to cover with liquid and let sit for 15 mins.
  • With a spoon, add this chili mix to a blender (may be too much for most blenders so do it 1/2 at a time)Blend smooth except for small pieces of the dried chilies will remain.
  • Take your raw chicken breasts or any raw meat your using and cut them in to thin strips.
  • You can use pork or beef if you prefer but for the low fat version, you will want to use the chicken or lean beef.
  • Place meat strips in to a gallon size zip lock bag and pour the chili mixture over.
  • Mix with your hand and close zip lock bag.
  • Marinate over night (at least 8 hours)
  • Remove marinated chicken/meat pieces with a slatted (holed) spoon and place them in a frying pan.
  • Add all liquid from bag in also. If your frying pan is not big enough to hold all the remaining sauce, then just pour it in to a separate pot and cook on low heat for 15 mins.┬áIt must be cooked however since it had raw meat laying in it.
  • Cook chicken/meat mixture on med low flame, stirring often or cover with lid and you will not need to stir as often.
  • Cook for 15 mins until meat is cooked completely.
  • Pour in to large serving bowl or plate, add remaining sauce if you had to cook it in separate pot.
  • Serve with warmed corn tortillas, non fat cheese of your choice, lime juice and shredded cabbage.
  • Freeze any left over sauce for enchiladas or tamales.