Adobada , also spelled adovada , is the preparation for many common dishes in Mexican cuisine similar to tacos. Adobada generally pork soaked in red chili sauce with vinegar and oregano, but can refer to different types of meat and spices closer to the priest al. It is generally served on small corn corn tortillas, bending together with sautÃÆ'Â Â ed vegetables and cheeses.
Video Adobada
New Mexico
"Carne adovada" is a roast beef dish that specializes in New Mexican cuisine. In its simplest form, raw pork is cut into strips or cubes and placed in large plastic bags with Mexican red pepper powder or chopped red pepper (Hatch or Guajillo chili), garlic, oregano, cumin, lime/lemon juice and/or vinegar, and salt, then mixed and cooled overnight. This dish is cooked by baking it with a small fire wrapped completely in foil or in a covered dish like a casserole plate to keep the meat moist.
New Mexican version of southern usually pork cut into pieces and pieces. Historically, before cooling, pork was fermented in red peppers in a jar using the same bacterial culture as in yogurt (but not milk). Fermented meat is a way of preserving and implanting a "sour" taste in pork that explains why modern New Mexico adovada recipes require little white vinegar or lemon/lime juice. Red chili prepared "con pellejo" with chunks of Chilean skin using fresh fresh garlic spices, mortar and oregano soil, comino (cumin), cilantro, and coriander seeds that may or may not be roasted. The plate is then roasted until the meat is tender, moist and delicious on the inside while studded with a semi-black and crispy red chilli exterior that is almost blackened. Other versions of red peppers and boiled or boiled pork can be claimed as carne adovada. Another version of red pepper and pork pellejo pork is actually what is known as Chile chile. Carne adovada can be served with tortillas, beans and rice, fideo or homefries, or papas with fresh salad or vinegar salad.
There is another version found in the center of New Mexico. Pieces of pork dipped in milk and rolled in red rubbing chilli con pellejo, garlic powder, salt, and comino. It is thrown into a large fry pan with "chicharones" and is fried until it is crispy on the outside and soft and tasty in it.
Maps Adobada
Mexico
In certain states of Mexico, carne adobada refers to pork soaked. This is a very common ingredient for tacos, in areas of Colima, Jalisco and the state of MichoacÃÆ'¡n. In some parts of the state of Guerrero, it is known as "carne enchilada" which means spiced chili meat. In the "Huasteca" area (San Luis PotosÃÆ', Tampico, Veracruz and Hidalgo) may be called "cecina enchilada". Cecina stands for thin slices of steak. Most of the adobada variations of Mexico use Guava or Chipotle chili for marinade, both of which can be very spicy and spicy.
The combination of spices, chili and vinegar used for marinade is called "adobo". There are many recipes and regional variations for the adobo seasoning that gives a different flavor to carne adobada. Many recipes adobada carne from Mexico use spices allspice, cinnamon, cloves, bay leaves, and/or nutmeg, which is not usually used in New Mexico style of this dish.
Gallery
- Variations Adobada
References
Source of the article : Wikipedia
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