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Red Chile Sauce

Mexican.Chef's picture
  Dried new mexico chile pods 8
  Garlic 4 Clove (20 gm)
  Salt 1⁄2 Teaspoon
  Water 3 Cup (48 tbs)
  Dried new mexican red chiles 1 Cup (16 tbs), crushed (Seeds Included)
  Garlic powder 1 Tablespoon
  Salt 1 Teaspoon
  Flour tortillas 6
  Pico de gallo 2 Cup (32 tbs)

Preheat the oven to 375°F.
Trim the fat from the pork and cut the meat into 1-inch cubes.
Put the meat in a lightly oiled or sprayed deep baking pan and bake it for 30 minutes, stirring often to ensure even cooking.
To make the red chile sauce, place the chiles in a medium-size saucepan and cover them with hot water.
Steep until they're soft, about 20 minutes.
Drain them and discard the water.
Place the chile pods, garlic, salt, and water into a blender or food processor and puree the mixture until it's smooth, adding additional water if necessary.
Pour the mixture into the saucepan and simmer until it thickens slightly.
Remove the baking pan from the oven but do not pour off the juices.
Stir in the red chile sauce, the crushed chile, garlic powder and salt.
Return it to the oven and bake, stirring occasionally, until the pork is tender enough to cut with a fork, 30 to 45 minutes.
Serve the came adovada with the flour tortillas, accompanied by the Pico de Gallo.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 925 Calories from Fat 204

% Daily Value*

Total Fat 23 g35.5%

Saturated Fat 4.9 g24.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4670.8 mg194.6%

Total Carbohydrates 181 g60.2%

Dietary Fiber 14.7 g58.9%

Sugars 46.8 g

Protein 24 g47.8%

Vitamin A 206.7% Vitamin C 693.2%

Calcium 9.1% Iron 49.2%

*Based on a 2000 Calorie diet


Red Chile Sauce Recipe