GRILLED CARNE ADOVADA: MARINATED PORK MEDALLIONS, TOPPED WITH CHILI CARIBE SERVED WITH BEANS, POSOLE, AND FRESH FLOUR TORTILLAS
Steps:
- Adovada: Place the pork medallions in a shallow pan. Add olive oil (or vegetable oil), red chili powder, salt, garlic powder, cumin, and a dash of Worcestershire sauce. Cover and refrigerate for at least 1 hour, up to 24 hours.
- Chile Caribe: Preheat the oven to 350 degrees F.
- De-seed the chiles and put on a baking sheet. Bake for 1 to 2 minutes until skin starts to blister and they begin to toast. Remove from the oven and put into pot of water with salt, garlic, cumin, bring to a boil and boil for 5 to 10 minutes. When done add the chiles to a blender, using the water you boiled them in, and blend to a smooth consistency. Return to the saucepan and simmer over low heat.
- Beans: Cook the beans in either a pressure cooker or slow cooker until tender, about 1 hour or so in a pressure cooker. When done, add salt, vegetable oil (olive oil), and/or cumin.
- Posole: Boil the posole (hominy) in a pressure cooker until done about 1 1/2 hours. Then add some red chile powder, thinly sliced onion, oregano, and salt. Boil for another 15 to 20 minutes.
- Assembly: Preheat a grill to high.
- Place the marinated pork medallions on the grill. Cook for about 2 minutes per side, this will cook quickly, don't overcook, you want to keep them moist inside.
- Layer 3 pork medallions on a plate, ladle chile caribe over the pork and finish with the beans and posole. Serve with warm flour tortillas.
- Mix all of the ingredients together with your hands into large ball. Wrap with plastic wrap and let stand for 20 minutes. Form into balls that are slightly smaller than golf balls. Flatten each ball with a rolling pin into 6 to 8-inch circles that are 1/8-inch thick. Place on a dry, hot griddle and cook until brown on both sides, about 1 minute per side.
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Mahi Hum Tv
[email protected]This dish is a must-try! The pork is tender and juicy, and the chili caribe sauce is amazing. I will definitely be making this again.
Dipendra Mahato
[email protected]I've been looking for a good carne adovada recipe, and this one is it! The pork was tender and flavorful, and the chili caribe sauce was delicious. I served it with beans, posole, and fresh flour tortillas, and it was a hit with my family.
miss Arju Akter Priya
[email protected]This recipe is easy to follow and the results are amazing! The pork is tender and juicy, and the chili caribe sauce is the perfect balance of sweet, sour, and spicy. I will definitely be making this again.
PM Prince
[email protected]This is a great recipe! The pork was tender and flavorful, and the chili caribe sauce was delicious. I served it with beans, posole, and fresh flour tortillas, and it was a hit with my family.
Umair Hydrology
[email protected]I made this dish for my friends and they loved it! The pork was juicy and tender, and the chili caribe sauce was the perfect complement. I will definitely be making this again.
Sarah Burnett
[email protected]This recipe is a keeper! The pork was so flavorful and tender, and the chili caribe sauce was amazing. I will definitely be making this again.
Md Titu
[email protected]The flavors in this dish are incredible. The pork is tender and juicy, and the chili caribe sauce is the perfect balance of sweet, sour, and spicy. I served it with beans, posole, and fresh flour tortillas, and it was a hit with my family.
Hossain Firoz
[email protected]This was my first time making carne adovada, and it turned out great! The marinade really infused the pork with flavor, and the chili caribe sauce was delicious. I'll definitely be making this again.
Princess Sanam
[email protected]I've made this recipe a few times now and it's always a winner. The pork is so tender and juicy, and the chili caribe sauce is amazing. I love that you can adjust the heat level to your liking.
Liaquat Afgani 1
[email protected]This grilled carne adovada was a hit at my last party! The pork was tender and flavorful, and the chili caribe sauce was the perfect complement. I served it with beans, posole, and fresh flour tortillas, and everyone raved about it.