Carne adovada” is a baked meat dish that is a specialty in New Mexican cuisine. The southern New Mexican version is usually pork cut into strips and steven raichlen beer can chicken rub. Historically, before refrigeration, the pork was fermented in red chile in a crock using lactobacillus bacteria cultures.
Another version is found in central New Mexico. Chunks of pork are dipped in milk and rolled in a dry rub of red chili con pellejo, garlic powder, salt, and cumin. These are tossed into a large fry pot with chicharrones and deep fried until crisp on the outside and tender and succulent inside. In certain states in Mexico, carne adobada refers to marinated pork meat. It is a very common ingredient for tacos, in the area of Colima, Jalisco and Michoacán states. The combination of spices, chiles, and vinegar used for the marinade is called “adobo”. Numerous recipes and regional variations for the adobo seasoning impart different flavors to carne adobada.
Santa Fe School of Cooking Cookbook. Rancho de Chimayo Cookbook: The Traditional Cooking of New Mexico. 500 Things to Eat Before It’s Too Late: And the Very Best Places to Eat Them. SmokedBBQSource is supported by its readers. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page.
We’ll explain why you should wrap brisket and look at the difference between wrapping in aluminium, butcher paper or going ‘naked’. There are tons of recipes and how-to articles floating around the web about how to properly cook a brisket. Most will recommend that you wrap your brisket in the cook. Like most things in barbecue, there’s a lot of history and myth involved. Some pitmasters will wrap based on just the appearance of the bark. Not everyone will be able to tell you why they wrap brisket though. Maybe they have some understanding of why it’s a good idea.