Made a batch of homemade adovado sauce a couple days ago
Yesterday I seared a chuck roast, then braised it in the adovado sauce = carne adovado. Shredded the beef, and will use it for soft tacos, burritos, enchiladas, nachos ... and am going to set some aside to use for ABT filling. Good stuff.
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1 comment:
similar to this sauce :)
have u changed anything?
Fat johnny's adovado sauce
16 dried new mexico red chiles
4 dried pasilla or ancho chiles
6 dried guajillo chiles
8 dried de arbol chiles
1/2 sweet texas 1015 onion - rough chop
6 cups water
2 cups chicken stock
1 can (15 oz) diced fire roasted tomatoes
6 whole cloves
2-3 bay leaves
2 TBSP salt
2 TBSP brown sugar
2 TBSP oregano leaves
1 TBSP granulated garlic
2 tsp black pepper
2 tsp cumin
1 tsp cinnamon
1/4 cup olive oil
1/4 cup cider vinegar
juice and zest of 1 orange
break up all the dried chiles, discarding all the stems and seeds. in big pot, bring the water and chicken stock to boil ... add the onions, cloves, bay leaves and onions ... boil for a few minutes to soften onions ... then add all the chiles and simmer for a few more minutes ... then all all the other ingredients, turn the heat off, put a lid on and let sit for about 30-40 minutes until all the chiles are soft. remove the bay leaves, and begin blending the mixture in a blender ... blend until very smooth ...
should be kinda thick, but still pourable. pour into jars and store in fridge.
to make carne ... pork or beef ... first season the meat, then grill it or pan sear it ... pour the adovado sauce over it (in lidded dutch oven) and into 325-350* oven for several hours to braise tender.
CHEZSUPERFAN Frank :)
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