New Mexico Marinade Recipes
NEW MEXICO MARINADE
Beer keeps the flavour light in this marinade. Ideal for chicken, beef or pork. Feel free to use any hot sauce brand of course. I think I originally copied this out of the Tabsco cook book.
Provided by Nurbel
Categories Cajun
Time 5m
Yield 2 1/2 cups of tasty marinade
Number Of Ingredients 7
Steps:
- Mix all ingredients until well combined.
- Wouldn't hurt to use a blender.
- Your done.
- Marinade can be stored for up to 3 days in a covered jar in the fridge.
Nutrition Facts : Calories 91, Fat 0.7, SaturatedFat 0.1, Sodium 34.9, Carbohydrate 12.2, Fiber 1.2, Sugar 1.1, Protein 1.6
NEW MEXICO CARNE ADOVADA
Once you try this Carne Adovada Recipe, you'll understand why this is one of New Mexico's most celebrated dishes. This spicy and rich flavored chile-braised pork is perfect on its own, or a crazy good filling for tacos, burritos or enchiladas.
Provided by Lea Ann Brown
Categories Main Course Pork
Time 2h30m
Number Of Ingredients 15
Steps:
- Cut pork loin roast into large bite sized pieces. Salt and pepper to taste.Heat a large skillet over medium high heat. Add oil. When oil is hot, add pork pieces and brown on two sides. Cook in batches as not to crowd the pork. The pork will brown better.
- Remove pork to a plate.
- Heat a Dutch oven over medium heat. Add butter. Once butter bubbles and bubbles start to subside, add onions. Cook onions, stirring, until just starting to soften, about 5 minutes. Add garlic and saute until fragrant. About 1 minute.
- Add flour and cook, stirring constantly for two minutes. Add chile powder, chicken broth and cook stirring, until gravy starts to thicken. Add cumin, coriander and oregano. Cook for 1 minutes for flavors to blend.
- Remove from heat and add browned pork.
- Stir well, cover and place in refrigerator to marinade overnight. Or for at least 2 - 3 hours before cooking.
- Heat oven to 350 degrees.
- Cook 2 - 2 1/2 hours or until pork is tender.
- Remove pork from oven and stir in molasses and vinegar.
- Place the lid back on the pot and let it steep for about 15 minutes.
- Serve with lime wedges. Serve with rice, hominy or beans, flour tortillas or all. You can also top with a dollop of Sour Cream and some fresh diced sweet onions.
Nutrition Facts : Calories 247 kcal, Carbohydrate 6 g, Protein 26 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 80 mg, Sodium 329 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
NEW MEXICO RED CHILE SAUCE
Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.
Provided by Cookincwgrl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 43m
Yield 4
Number Of Ingredients 10
Steps:
- Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
- Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
- Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
- Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 52.3 g, Cholesterol 0.7 mg, Fat 8.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 6.5 g
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