Carne Adovada! this needs to be tried


 
J

J Graz

TVWBB Super Fan
I came across this recipe a few weeks ago so i decided to try it this weekend. I followed the recipe to the "T". It is incredible. Here is the link for the site: http://www.homebbq.com/index.php/archives/90

I finished in the oven since I did not know if the baking dish would handle the WSM. I also used dried anaheim's cause I could not find the new mexico(they are very similar) man this was good.
 
This looks great. I made something similar awhile back. I just got a shipment of Hatch Valley NM chilies (hot), so I am set. One question, it says use pork tenderloin...do you use this or loin?
 
There isn't such a thing as a 3- to 5-lb pork tenderloin so I believe the author mis-wrote. Regardless, I'd use shoulder steaks for more flavor and better texture (imo).
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Irish:
This looks great. I made something similar awhile back. I just got a shipment of Hatch Valley NM chilies (hot), so I am set. One question, it says use pork tenderloin...do you use this or loin? </div></BLOCKQUOTE>

If you don't mind me asking where did you get those chili's
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
There isn't such a thing as a 3- to 5-lb pork tenderloin so I believe the author mis-wrote. Regardless, I'd use shoulder steaks for more flavor and better texture (imo). </div></BLOCKQUOTE>

What I used is a pork loin. the kind normally cut into boneless chops. It is quite lean and I thought it would be dry but the sauce keeps it moist. next time i'm thinking of using those country ribs or just slicing a butt so that it marinates better.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">just slicing a butt so that it marinates better </div></BLOCKQUOTE>
That's shoulder steaks, to which I referred: sliced butt. You can by them already cut (often labeled 'pork blade steaks') or cut them yourself. Country style ribs, which are butt as well (usually) would be another good choice. You'll get porkier flavor from either of these cuts.
 
Here in New Mexico, we like to use pork loin roast, not a tenderloin, tenderloin is way too small. Just smoke it in an alumininum pan, mesquite or oak works well also.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Graz:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Irish:
This looks great. I made something similar awhile back. I just got a shipment of Hatch Valley NM chilies (hot), so I am set. One question, it says use pork tenderloin...do you use this or loin? </div></BLOCKQUOTE>

If you don't mind me asking where did you get those chili's </div></BLOCKQUOTE>

Da Gift Basket is where I get them as well as ancho powder, etc. Good quality, reasonable prices.
 
Don, (or anyone)

I was looking at the Da Gift Basket site, and got to wondering:

About how many pods are in a 16 oz. package?

And another question, how can the same chile be anywhere from mild to extra hot? How do they know?

JimT
 
Everytime I'm in New Mexico (only 4 times in my life), I make it a point to eat as much Carne Adovada as I can. I love Garcia's Kitchen and the thick tortillas they use. I've never made this at home and think that I will with this recipe - thanks.
 
I read this recipe, started salivating, and decided to try it this weekend.

I am trying to figure out the likely timing, how early to start etc, and could use a second or third opinion.

I bought pork butt as Kevin Kruger suggested as an alternate to the original. If I cut the pork butt into thick steaks and put it a 250 F smoker, I am guessing that a couple of hours is enough to get it to the targeted 155 F mentioned in the recipe.

Those temperatures were quoted in reference to leaner cut of meat. Should I start the pork steaks earlier and plan to leave them on the smoker longer or target a higher final temperature?

Any suggestions would be appreciated.

Thanks,

Rob
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT:
Don, (or anyone)

I was looking at the Da Gift Basket site, and got to wondering:

About how many pods are in a 16 oz. package?

And another question, how can the same chile be anywhere from mild to extra hot? How do they know?

JimT </div></BLOCKQUOTE>

Well, I took out a few and they average about 8 grams each...but when I weighed the entire bag it was only 270 grams...I've emailed the company...will keep apprised as to their responsiveness. My order was delayed as they found a new supplier. My guess is that they are planted in separate fields as separate strains.


****UPDATE****

I contacted Dagiftbasket (Lynn) who appologized for the shorted bag and sent out another 8 oz. Nice customer service....BTW, when I complained that the shipment was late they reimbursed shipping...another good sign. I will be a repeat customer....oh, one time before I ordered 4 oz of chipolte powder, they sent 8 oz...nice.

Powders are very good quality, pods are also very nice.
 
Jim- They're not the 'same chile'. There are several varieties of NM chilies, many hybrids, some not. Heat levels run from mild to extra hot, wth most varieties in the mild to mild/moderate range. A few are hot, fewer still extra hot. And, yes, separate fields.

Rob- 155 will likely be too low as you suspect but, really, I wouldn't target a temp: target tenderness. With thinner stuff (like thick steaks) temps can rise fairly quickly to this or that target but still not be tender as insufficient time has elapsed to provide for good rendering. I would start a bit earlier then use your probe - to check for tenderness, not temp.
 
Kevin - Thanks for confirming my gut (no pun intended) instinct. I'll start early.

Thanks for the idea J Graz. I started the marinade tonight.

Rob
 
I did this again with shoulder steaks as kevin suggested. I'm undecided which texture I like better. The last time though I did finish on the WSM. This to me seemed to bring the taste up a level or two. Much smokier. I stired a few times while on the smoker and let it stay there about 2 hours.
 
I actually found NM Chillies in the produce section of Whole Foods. Hanging in bags in the produce section.

Otherwise there are plenty of mail order sources.

Here's one:

DA Gift Basket

Third row down in the middle. I've bought from this place before and they have nice quality. These are Hatch NM's
 
I just got my chillies order from Da Gift Basket. I can't wait to make this recipe.
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