New Mexico, USA—If you’re a New Mexican that happened to move away, then most likely you’ve discovered that you can’t find New Mexican food anywhere in the world (you’ll find it on rare occasion), and sometimes you have to make it yourself. We’ve always been a fan of giving you the opportunity to make delicious New Mexican cuisine at home. This is one of those spectacular treats that you just can’t get enough of. You’ll be bringing them to work all week.
- 1 stick butter
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cider vinegar
- 2 tablespoons very cold water or milk
- 1 tablespoon oil
- 1 egg, beaten with 2 tbs. water
- 4-oz. cream cheese at room temperature
Carne Adovada Ingredients
- 1 tablespoon lard (you may substitute with shortening or vegetable oil)
- 4 garlic cloves, minced (about a 1/4 cup)
- 8 ounces (about 25) whole dried New Mexican red chile pods
- 4 cups warm water
- 1 teaspoon cumin
- 2 tablespoons diced yellow onion
- 1 tablespoon crushed chile pequin
- 1 teaspoon granulated garlic powder
- 1 teaspoon salt
- 1/2 teaspoon crumbled dried Mexican oregano
- 3 pounds thick boneless shoulder pork chops
- 2 medium potatoes (peeled and cut into medium squares)
- 1 tablespoon Salted Butter
- *garlic powder
- *onion powder
**Varied amounts may be used
Carne Adovada Directions
Heat up lard in a large sauce pan and saute garlic till browned.
Remove the seeds and stems from the chile pods. Rinse chiles in large mixing bowl and drain.
Place moistened chiles on baking sheet and toast carefully in the oven for 5 minutes.They do not need to be completely dried out. Remove from oven then let cool.
Add half of the chiles into a blender, and puree with 2 cups warm water. Pour into large saucepan with previously browned garlic and repeat with the other half of the chiles.
Add the remaining ingredients to the chile (garlic salt, oregano, onion, chile pequin)and let boil on a medium-high heat for about 30 minutes, stirring occasionally. The sauce will thicken but should remain a little soupy. Remove from heat and cool to room temperature.
Remove the fat from the pork and cut the meat into 3/4 inch to 1 1/2 inch cubes. Stir pork into the chile sauce and let marinate overnight in the refrigerator.
The following day, preheat oven to 300 degrees. Use butter to coat large baking dish, so it doesn’t stick.
Add the marinated carne adovada with sauce into baking dish. Cover with foil and bake for 3 hours, stirring once at an hour and a half into baking. At 2 and a half hours, remove foil (to thicken sauce).
Preheat oven to 400 degrees. Using a fork, combine the butter and cream cheese. Sift flour over this mixture. Add baking powder, vinegar and water or milk and combine with fork. With generously floured hands, work the dough until you have a smooth resilient ball. 3 to 4 minutes, but keep working the flour into the other ingredients until the dough suddenly holds together. Flour both the table and your rolling pin. Roll out dough and cut out circles. Oil cookie sheets and place circles or sheets, add 1 heaping teaspoon of the carne adovada filling and carefully fold over the dough and crimp with a fork, moistening the edge with an egg glaze. Bake your potato and carne adovada filled empanada dough in a preheated oven for 10 to 15 minutes or until golden brown.