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ISO Pork asado recipe.

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    ISO Pork asado recipe.

    Looking for a recipe if anyone has a good one they'd like to share.
    Thank you

    #2
    Me too, as long as it's the red hot fiery gravy/stew that the local Mexican restaraunt has...

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      #3
      http://www.homesicktexan.com/2008/10...xas-asado.html
      This is the only thing i have found remotely close to what i grew up eating in west texas/se new mexico. I have made it, but always seems to be missing just a little of something. Good luck.

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        #4
        YouTube has a bunch of how to videos on this there is one by chef Marco Marquez I tried and it was excellent, word of caution he ain’t from these parts I almost didn’t watch the video when I saw the first few seconds, but the recipe is spot on


        Sent from my iPhone using Tapatalk

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          #5
          When I make adovada I use about two dozen Chile pods for the marinate. The only difference is you would use ancho Chile pods. I get a nice pork shoulder, trim the fat and debone. Then cut it into up to six inch strips and up to two inches wide.
          Once I get the marinate prepped I cover the strips of pork and refrigerate for at least 24 hours.

          You can use this recipe and just substitute with anchos. I would add the oregano toward the end of the cook.



          Sent from my iPhone using Tapatalk

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            #6
            Thanks really appreciate the reply guys!

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              #7
              Chowhound is the site for food nerds - from expert chef tips to culinary how-to's, helpful ingredient lists, baking science, and more.


              I've made this and it was good. The burrito place I used to go to made hot pork burritos with something like this. It's good. And just a word of caution you may not even need, I tried it with the canned chipotles in adobo sauce. I like hot foods quite a bit and it was unbearable, and I had belly issues for days afterward..

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                #8
                chili colorado is also a good use of chilis and pork

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