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Carne Adobada for Breakfast? You Bet!

carne adobadaBeing a chilehead, I love hot and spicy breakfasts, like scrambled eggs with chorizo or green chile omelets.  But it’s hard to beat a breakfast that combines carne adobada with eggs and home-fried potatoes.

Carne Adobada

This simple but tasty dish evolved from the need to preserve meat without refrigeration since chile acts as an antioxidant and prevents the meat from spoiling. It is a very common restaurant entree in New Mexico. Note: This recipe requires advance preparation. (Photo by Sergio Salvador)

1½ cups crushed dried red New Mexican chile, seeds included

4 cloves garlic, minced

3 teaspoons dried Mexican oregano

3 cups water

2 pounds pork, cut in strips or cubed

Combine the chile, garlic, oregano, and the water and mix well to make a “caribe” sauce.

Place the pork in a glass pan and cover with the chile caribe sauce. Marinate the pork overnight in the refrigerator.

Bake the marinated pork, uncovered, in a 300 degree oven for 2 hours or until the pork is very tender and starts to fall apart. You may have to add a little water to keep the pork from burning.

Yield: 8 servings

Heat Scale: Hot

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AboutDave Dewitt

Dave is known in the media as "The Pope of Peppers" because of the 36 books he's written on chile peppers and spicy food around the world. He's also co-producer of the National Fiery Foods & Barbecue Show and editor and publisher of the Fiery Foods & Barbecue SuperSite at www.fiery-foods.com. His latest book, with chile breeder Dr. Paul Bosland, is The Complete Chile Pepper Book.

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