Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2018 > 03 > 2018-03-12_Carne_Adovada.html
Carne Adovada
/posts/2018/03/2018-03-12_Carne_Adovada.html
You are viewing revision 0b081e8c from 2021-03-08 09:34:06 -0700.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=0b081e8c to a URL.
See the help page for more information.
I made carne adovada. After last time[@rev], I decided I wanted to (a) make it myself and (b) use lean pork (pork loin). I based it on the recipe from [Rancho De Chimayo's][r] but really did my own thing below. I made it on Sunday morning and (had Meredith) put it in the oven around 4:00pm on Monday
I baked it for about 3.5 hours covered and 1/2 hour uncovered to thicken. It could have used a bit more thickening but was pretty good. The flavor wasn't as good as some restaurants but I liked it a lot still. I think it could use a bit more thickness. And maybe a bit smoother??? (not sure). But it was fun to make. I wonder where the texture in the sauce comes from.
Moved to its own page[@rev].
