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.
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
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.
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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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