Carne Adobado

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

To the native peoples of the Southwest and Mexico, the chili pepper was a very important part of the diet and was often used in recipes for stews and soups—as, for example, in chili con carne. When the seeds and core are removed, peppers provide flavor and sustenance without too much heat. Usually, dried red peppers are boiled for 1 hour, then mashed into a paste or puree. For a mild puree, the seeds and core are removed; for a hot puree, they are left in. I recommend the hot kind for this recipe. As a rule, it takes about 24 dried chili peppers to make enough sauce for the recipe, but, of course, a good deal depends on the size and strength of the peppers. If you don’t raise your own peppers, you can buy a string of them (ristra) at some supermarkets and by mail order. The recipe calls for oregano, which was brought to the Southwest by Europeans. If you are a stickler for authenticity, leave it out.