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Old 01-13-2010, 10:50 PM   #1
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Question Who Song and Larry's Carne Adobodo (sp?)

We've enjoyed this dish several times at the restaurant and love it. I tried something I thought was close from a Mexican Cookbook and I ended up with a big mess and a less than successful dish.

Can anyone help me with this recipe? It's a beef steak, pretty thin, marinated in - I think something combined with lime juice, served with a delicious and not too hot sauce which I think contains the adobo peppers, canned which I understand are roasted jalepeno peppers in a sauce. I admit to being a complete novice with Mexican foods.

The restaurant serves it with a cheese filled flour tortilla atop the steak.

The restaurant nearby our home has closed and the closest one is about an hour away - and it's not always on the menu so I appeal to any of you to help me with this. DH has been traveling a whole bunch in the last year and he would go nuts if I could serve this to him at home!

Thanks in advance!

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Old 01-14-2010, 10:57 AM   #2
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carne de cochino en adobo - pork adobado



CategoriesNoneYield1 Servings MeasureIngredient 2 kilograms Pork in small pieces (square ones) 2 Garlics complete 1 Hot pepper (red one) we call it "pimienta colorada" (please put some water in fire and keep this pepper during 2 mins) 4 Black pepper grains (up to 5) 1 Spoon of red paprika powder Olive oil Vinegar Salt (marine) Selected (no in bouquet) of laurel + thyme + oregano
To prepare the adobo: in a mortar put the garlics, red hot pepper, salt and some pepper grains. and crush well. When is done, add the laurel, thyme and oregano with a spoon of pimenton-red paprika powder- oil and vinegar.... doing to oneself's taste... The quantity of above adobo is to cover the 2 kgs of meat. Cover the meat with this adobo and keep it for 12 hours... And fry it. Posted to FOODWINE Digest by ksd <supplies@...> on Sep 18, 1997

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Old 01-15-2010, 04:06 AM   #3
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IF you make your own tortillas you can add food color to get the orange color. Or you can use blue corn flour for a twist. I used to know a jamaican cook who did something somewhat similar on a grill. It was soooo good.

All he did was quickly grill a steak with onion, green pepoer, garlic and fresh tomato quarters with a little salt and pepper. I sould suppose you put grated mexican cheese in a tortialla, roll it and put it an oven to melt it. You can also grill a tortilla first and fill it with cheese, but be careful that are hot! If you can find chipolte with sause in a jar that i sprobably all you need.

You may never duplicate the recipe but you can come close. The butcher can cut the paper thin steaks.
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