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Carne Adovada Burrito for Breakfast

Here’s one of my favorite breakfast dishes.

Carne Adovada Burrito
Carne Adovada Burrito. Photo by Sergio Salvador.

New Mexico Carne Adovada Burritos

This variation of an ancient recipe evolved from the need to preserve meat before refrigeration.  The red chile acts as an antioxidant and prevents the meat from spoiling.  Such technical details should not detract from the fact that this simple dish is incredibly tasty and once eaten, is never forgotten.  Also use it as a stuffing for sopaipillas or as a filling for enchiladas.  Note: This recipe requires advance preparation.

1 1/2 cups crushed red New Mexican chiles, stems removed, seeds included
4 cloves garlic, minced
1 teaspoon dried oregano
3 cups water
2 pounds pork, cut into strips
2 medium potatoes, peeled and chopped
2 onions, chopped
6 flour tortillas

Combine the chile, garlic, and oregano in a sauce pan.  Add the water and heat for 5 minutes to make a coarse chile sauce.
Place the pork in a glass pan and cover with the chile sauce.  Marinate the pork for 12 to 24 hours in the refrigerator, turning it once or twice.
Add the potatoes and onions to the pork and chile and bake in a 300 degree oven for 2 hours or until the pork is very tender and starts to fall apart.
Place the adovada mixture in a flour tortillas, top with grated cheese, roll up, and eat as a burrito.  Use it as a stuffing for sopaipillas or as a filling for enchiladas.
Yield: 6 servings
Heat Scale: Hot

Photo courtesy of Salvador Photo.

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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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