Carne Adovada

Directions

1. Changed hands a couple of years ago. The web page is no longer being managed. Nevertheless, here is a carne adovada recipe from REAL NEW
2. MEXICO CHILE: AN INSIDER'S GUIDE TO COOKING WITH CHILE by Sandy
3. Carne adovada is served much like plain red chile sauce over egg,potato,bean and tortilla dishes. It is also the traditional filling for tamales.
4. Place the chile sauce and meat in a crock ot or possibly heavy pot. Add in about 1 1/2 c. water or possibly beef stock, as needed. Cover and simmer gently till the meat is very tender. The completed sauce should be rich and thick, not watery. You can let it simmer all day in your crock pot, or possibly in a covered pot for two to four hrs.
5. Yield: about 5 c.
6. RED CHILE SAUCE: Place the dry chile pods on a cookie sheet and place in a preheated 375 degree oven for just a few min till they become soft and leathery. Working in samll batches at a time as will loosely fit into a blender or possibly food processor,puree smooth the chile pods with the spices, adding small amounts of water as needed to make a sauce the consistency of thick cream. Place each batch of the pureed mix is a large bowl till all the chiles have been blended. Stir the batches together to proportionately disperse the seasinings.
7. Yields about 1 1/2 to 2 qts.