Morbid Meals – Carne Adovada

MM15

To pay homage to the Tarot card theme of the Wicked Women Writers and Masters of Macabre challenges, all of the recipes featured for this season of Horror Addicts will be based on the Major Arcana Tarot cards. First up, a figure that shows up in more than one horror story, The Devil!

Carne Adovada

EXAMINATION

It’s been said that the Devil went down to Georgia, but I’m sure he did so when he was on vacation from his summer home of Phoenix, AZ. As a Phoenician myself, I know he lives here, because I’ve seen him enjoying a Carne Adovada burrito from one of our local hot spots, Los Dos Molinos.

When Bobby Flay came to Phoenix with his TV show FoodNation, he visited Los Dos Molinos and grabbed the recipe for this diabolical dish from Chef Victoria Chavez.

They say that the Devil is in the details, and for this recipe, it is certainly true. Note that both the chile powder and flakes are “New Mexico chile”, which I expect are probably from Hatch, New Mexico. As for a change from the original, we swapped out the fresh garlic that Victoria uses for smoked paprika, which I find adds a wonderful smoky flavor to the dish.

One word of warning, Chef Victoria does not cook anything “mild”. This is the real deal. The hottest bowl of red I’ve ever had.

ANALYSIS

Makes: 10 to 12 servings

Ingredients

6 to 8 pounds pork loin, cut into 2 to 3-inch cubes
2 cups pork (or chicken) broth
1/2 cup New Mexico chile powder
1/2 cup New Mexico chile flakes
2 Spanish onions, chopped
2 Tbsp oregano
2 Tbsp garlic salt
2 Tbsp cumin
2 Tbsp smoked paprika
2 Tbsp black pepper

Apparatus

  • Dutch oven

Procedure

  1. De-bone (if necessary) and cut up your pork loin into cubes about 2-3 inches in size. Set aside.
  2. Into your Dutch oven, add the rest of the ingredients and stir thoroughly to combine, then add in your cubed pork.
  3. Over medium-high heat, cook uncovered for 4 hours. The pork should be very tender, and just starting to pull apart.

P2210013DISSECTION

 

You can cook this in a pressure cooker for about an hour. Just be warned that the steam from the release is going to kick out a lot of pepper, so turn on a fan or open a window for the initial burst before you turn down the temp.

POST-MORTEM

At Los Dos Molinos, they serve the carne adovada in a burrito — just a flour tortilla saving you from the heat. At home, we like to top baked potatoes with this infernal chili, or add it to quesadillas. You can serve it any way you like. Sour cream is a welcome accompaniment.

For those who can’t take the heat, if you reduce each 1/2 cup of chile down to 2 Tbsp of each, you’ll get the flavor without the fire. But give the Devil his due and try this full force at least once, if you dare.

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