Being 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.
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
For great spicy recipes, click the image above!