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4
servingsEasy
Published 2001
The well-loved Mexican technique of cooking meat by starting it in a small amount of liquid and letting it brown in its own rendered fat after the water evaporates isn’t familiar in this country. But it ought to be. It’s really a type of braising-in-reverse. Short of roasting, nothing concentrates the meat flavor more directly, as shown in this easy but robust dish from Santa María de Guadalupe Armenta Guzmán (“Lupita”).
Adobo can mean several different things in Mexican cooking, bu