Wednesday, January 23, 2013

Pedro's in Gallup NM Carne Advoda

Carne Adovada ingredients you need
Carne Adovada!  Gallup, NM style.  Is there any other way?  I think not!  Don't give me this fancy-smansy FoodNetwork wannabe that calls for foo-foo ingredients like bell peppers and white bread.  Oh please!  Let's get back down to brass-tax dollars and the real-McCoy....the whole enchilada...the primo of Prime...NO ONE did it better than Pedro's Restaurant in Gallup, NM.  My Aunt Bubbles worked there for years and years and had an inside avenue to the cooks.  Here is the recipe as she gave it to me over 25 years ago.  Pedro's (the original Pedro's closed down a few decades ago.)  Be prepared to make it ahead of time and wait, and wait and wait some more until you can finally bake and eat.  Once you make this, there is no going back!  It is so good it will make you cry!  Next, I will try to get the recipe for the Nightmare.  Don't blame me, I am just forwarding on the process.

5 lb. boneless pork roast, trimmed and cut to 1 1/2" cubes
2 - 14 oz. tubs of frozen red chile
1 tsp. minced garlic
1 tsp. salt
1 tsp. Mexican oregano (YES!!! There is a difference!)
1/4 tsp. cumin
*ME!!! I added a TBSP of red chile flakes...I like it hot!
2 TBSP vinegar

Mix all the ingredients together and allow to sit undisturbed in the fridge for 48 hours.  Place in a baking dish, top with about 1 cup cold water and bake SLLLLLOOOOOOWWWW at 250 degrees F. for at least 4 hours or until will literally fall apart.  At this point you can serve it up with other yummies like beans and rice.

OK....I added this second is not a part of Pedro's Carne Adovada as they served it as a main dish with beans and rice....I use it for tacos...see the following for my rendition.

Sherry's Take on This: 
Serve with warm, corn tortillas, some cilantro, diced and seeded Roma tomatoes, thin slices of red radishes, avocado and slices of lime.....and, yes, I still want beans and rice!

P.S.....a good beer doesn't hurt....Pacifico anyone?