THE BEST CARNE ADOVADA RECIPE: Delicious, Fork Tender, Braised Pork in New Mexico Red Chile
Vložit
- čas přidán 7. 08. 2024
- Whether you spell it ADOVADA or ADOBADA, this delicious, fork tender, braised pork in New Mexico red chile is one of my absolute favorite recipes. It's also one many of you have requested. And while there are many ways to make Carne Adovada, this is how I like it best. If you start with good chile, you don't need to add a whole lot of other ingredients to it. Read on for the recipe.
Carne Adovada
5 lbs. pork butt/shoulder, cut into 2" pieces
1-12 New Mexico red chile pods (choose hot, medium, or mild)
4-5 garlic cloves
1 Tbsp. Mexican oregano
1 Tbsp. cumin
salt to taste
2 bay leaves
*flour, optional
Cut pork meat into 2" pieces, season with salt, cover and place in refrigerator while you make the chile sauce.
Remove stems and seeds from chile pods. Rinse quickly to remove any dirt. place in bowl and pour very hot water over chile pods. (I like to boil water for this part.) Let sit approx. 15 minutes so that chile rehydrates and softens. Drain water from chile, but reserve chile water for later. Place chile in blender, along with garlic, oregano, cumin, and about 1 tsp. salt. Add between 2 and 2 1/2 cups of the chile water and blend until sauce is completely smooth. (You will not have to run your chile through a sieve if you blend long enough.) Set chile aside.
In a large dutch oven (or oven-safe pot with a lid), place enough oil to coat the bottom of the pan and heat on stovetop at medium high. If you choose, coat pork meat with a sprinkling of flour before frying them in pot. You don't need to cook fully, just enough to brown all the sides. Then pour in the chile sauce. Let it reach a boil. Place bay leaves on top, cover and lower heat. Let it continue to simmer 10-15 minutes. Meantime, preheat your oven to 325º.
Then place your pot in the oven, with the lid on, and let the carne adovada braise for 2-3 hours. The longer you leave it, the more tender the meat will be.
Thanks so much for checking out this video. If you liked it, be sure to give it a Thumbs Up and Subscribe, if you haven't already. You can also follow me at Marcy Inspired on Instagram at / marcyinspired or on Facebook at / marcyinspired
*All music in this video used with rights from Storyblocks.
Our chile is the best chile ever. We use green chile at thanksgiving and it is delicious over mashed potatoes and dressing.
That sounds delicious
@@donaldpump3072 Soooo good. Gravy on one side and chile in the other.
if someone served me that plate i’d cry tears of joy
Growing up in New Mexico, we had beans, tortillas and carne adovada every Thanksgiving! Thank you for sharing your recipes.
so did/do we 😊❤
That sounds like a great idea
Simon Que Si, keeping OUR traditions alive.
I've had mine marinating since Monday. Sunday dinner.
Ahh man! You'll be eating good on Sunday, for sure. Desfrute!😘👌
YES YES YES WE HAVE BEEN GROWING THE BEST GREEN AND RED HATCH GROWN COLORADO TRIED TO FIGHT FOR THE KING OF THE GREEN CHILLI NM KNOCKED COLORADO OUT THE KITCHEN ONLY USE NM HATCH GROWN CHILLI
You know you're a New Mexican if some form of chile (red or green) makes it onto your Thanksgiving table. We just can't help it. 😆 I wonder, is there anything outside of the norm that you serve on Thanksgiving? I'd love to hear about it in the comments.
I make the Red chili gray beat from mashed potatoe
Definitely red chile for Thanksgiving - the mashed potatoes need some color! 😁
my family does Enchiladas with christmas for the chile. Soooo much better than a turkey imo
Native Americans do that too and they’re not all from New Mexico lol
Love your you tube..I'm from Belen NM..And my husband's from El Paso..I Love your recipes..They are so familiar to me the way I Cook..Growing up this way..Best cooking......❤
Just need the calabcitas and some spanish rice for a genuine NM dinner 😋
So true! Calabacitas is another one of my favorites. Thanks for watching, and for the comment.
Papiras😉
Papitas
Wow, I have not had this dish in years. My mom would make it. It was delicious. I'm gonna try the recipe. ❤
Awesome recipe I'm married to a Mexican and she's told me that the v and the b is pronounced the same us New Mexicans pronounce Spanish different we just translate Spanish to English and vice-versa we have our own language.😁
Had my first CA in Grants, NM and fell in love! Now I have to have it. This recipe is awesome! Thanks!
Glad you liked my recipe. Thanks for the nice comment.
I had Carne Adobada in a large rolled burrito and red sauce in the Old Hotel Albuquerque. Never have I had such delicious food. I often think of taking other trips to Albuquerque just to get this meal again at their main dining restaurant. It's beyond delicious!!
I often associate certain foods I've eaten with a specific trip I took, as well. Hope you don't live too far away, so you're able to go back and have it again. But, if not, try making it yourself. This is definitely a good one.
Thanks for all your delicious recipes Marcy! Nothing like tasty New Mexican food I grew up with. 😊
Thanks so much! I couldn't agree more!😊
I lived in New Mexico for 22 years and moved to Oregon 8 years ago. I really miss New Mexican foods and hatch chilies. You can't get them anywhere else.😢
OMG!! YOU'RE KILLING ME HERE!!! That looks wonderful and AMAZINGLY delicious. I'm gonna have to make this really really soon. Thank you for starting my morning with this recipe while I drink my fresh cup of cowboy coffee I made in my fireplace this chilly morning in a percolator over a grate of coals. Enjoy ;-)
And now...I want a cup of cowboy coffee! I could picture the whole scene as I read your comment. Love it!❤️
I made this recipe today, and it turned out just like it did and the restaurants around Albuquerque.. Delicious.
Niiiice! So happy to hear that! Thanks for coming back to tell me.
@@marcyinspired1442 My pleasure, I left NM in june and was missing a little spicy pork so I borrowed your recipe and not spicy food eaters enjoyed it. Thank you again.
This is making me so homesick, but I’m glad to see some New Mexican recipes online. Everything looks so delicious!❤
Great video !!! I enjoyed this
I can taste this video and it’s amazing!
Awesome recipe. Cantwait to try it out
As you were looking at the final plate, my mouth was watering, too. Thank you for all that you do. You are keeping this Phoenix girl remembering her roots in Albuquerque. Delish!!!
Thank YOU for watching! I live in Arizona now, too, but I go back all the time because my family is there. The way I see it, you just have to take New Mexico with you wherever you go! 🌵❤️
Best recipe ever kid, thank you for sharing 🙏🏽❤️🤙🏽
I was going to make New Mexico style enchiladas, but that simple plate (maybe with some Mexican street corn added) looks delicious.
Thanks! Sometimes it’s those simple meals that are the best. Although, enchiladas is my favorite dish.
Love, love, love pork! I'm excited to make this recipe...yummy 🧡
Awsome! I'm going to make some of these for New Years with my Menudo
OMG I'm a New Mexican in Florida and I miss Carne Adovada! Thank you for this!!!
You're so welcome! Thanks for watching. You have no idea how many comments I get from New Mexicans who've moved to other parts of the country or world. There's something very special about our common experiences and foods. We just need to take a little bit of New Mexico with us, where ever we go.
My late husband used to make the best carne adovada. He made his own red chili...boy do I miss that. I sure have enjoyed your videos...oh by the way, I live ABQ. Keep up the good work! He always toasted his chili in a cast iron skillet for a few minutes.
I'm sorry about your husband. Hope this brought back sweet memories. Thanks so much for watching.
Oh my goodness this recipe makes mouth water. I love that you eat using a tortilla, that's how I grew up eating.
Yummy
Mouth-watering video. Gracias!
Thank YOU for watching and taking the time to comment.
Making this tonight! I live in south Florida now and really miss my New Mexican food!
It's hard when you can't get your New Mexico chile fix. Glad to know this recipe is bringing a little taste of home to you in Florida. Thanks for watching!
Love the way you guys filmed this. It makes it so easy to follow your recipe. It looks so delicious😋😋
Thanks so much! I'll be sure to share your comment with my husband. He works really hard shooting and editing all my recipes, so it's nice to hear that they're easy to follow.
This looks amazing. Can we please take a min to also appreciate how yummy the beans looked too!! Love how easy this looks to make. Thank you for sharing!
Thank YOU for the comment. The part about the beans made me laugh. (They really were yummy, too.) Hope you try the recipe.
Classy video. Short, sweet and to the point! One of my absolute favorite pork dishes. Love this in my enchilada recipe!
Thanks so much! Carne adovada is one of my favorite dishes. I'm thrilled that you liked my version of it, and my husband will appreciate you liked the video presentation, since he's the one behind the camera.
Mmmmmm that looks yummy....
If there were a dish that sums up what I love most, this is it. I hope you try it.
I am making this for Sunday Dinner. Thank You for the Recipe
You're so welcome. Enjoy!
Gracious Mamacita! My auntie mad this recipe in Albuquerque when I was a child ! Wonderful!
It's definitely a classic. Thanks for watching!
Definitely one of my favorite dishes!
OMG I use to love this dish aint had in 30 years or so. Im so happy I found your chanel
30 years is waaay too long! This recipe is a must. I'm happy you found my channel, too.
That looks great marcy.
Made my mouth water. New Mexico chile is the best!
I couldn't agree more! Thanks for the comment.
Great job on the video! The recipe is the exact same way I have been making it since I was helping my grandma in the kitchen. Watching made me so hungry, I just took my pork butt out of the freezer to thaw for carne adovada tomorrow! Yes, many of us spell with a V. Thank you for the video and meal inspiration. Keep up the great job you do sharing NM authentic recipes with so many others. 😊 Adios!
This recipe is incredible!! I made chili colorado before with beef, on the stove top, and was a little disapointed, it was not super tender, so when I found this recipe I was excited, and let me tell you!! It is absolutely fork tender and cooking it in the oven also adds another layer of flavor! DELICIOUS!!!
Your recipe is very similar to mine. And yes New Mexico chili is the worlds best. Thank you for sharing. Best wishes for the Christmas season.
I always cheat and use New Mexican Chamisa medium chile powder. I'll have to try it from pods sometime. My family loves carne adovada. I make much smaller batches though. I live in Cedar Crest, NM. I'm going to look at your other recipes too.
Marcy this looks awesome
I will Definitely make this
Your videos are great
I can tell they’re done by professional
Thank you! Believe me, I don't take my husband's talent for granted. I could spread butter on a saltine cracker and he would make it look good! Lol That said, he does get fed very well. And, as I mentioned, this is one of our favorites.
I love Mexican food. It’s so delicious. Thank you for the recipe. I’m going to make it.
I'm happy you'll be making this recipe. It really is a great one. Hope you enjoy it as much as my family does.
New Mexican food. 😊
My nana did the same with the meat she shook flour on to it first then browned it in lard and onions then poured her red Chile sauce in a long with nopales and handmade flour tortillas super delicious I've never had a tortilla the way she made them and I still try to make the red Chile sauce the way she did but it never comes out the way she made it your recipe looks delicious will try😄👍
Awesome Videos, your husband and I have a lot in common. Both of us are so lucky to be married a beautiful woman that can cook the best foods in the world. As a native New Mexican your recipes are what we call down home food. It is interesting to see the minor difference in the recipes on your videos compared to the methods my wife uses. The results are all exceptional!!!
What a nice comment. I always love hearing when a man appreciates his wife. Sounds like you eat well, too. Thanks so much for watching!
I wish you would put a cookbook together. I would be the first one to get 1..
That would be my dream! Thank you for the encouragement.
so would i!!!!
Love this. I don't have time this evening, so I'm going to use my Instapot. Hopefully, it turns out the same.
Let me know how it works for you. I really need to use my Instapot more.
I just came across this recipe tonight, it looks so delicious and I have all the ingredients, so I just had to jump on it.
It's in the oven now, this is going to be a long 2hrs. wish me luck this is my first time making this.....
BTW I was born and raised in Mew Mexico living in Arizona for many years now; but NM chile runs in my veins!!!!!!
It's worth the wait. It's going to taste like home for you. Be sure to let me know how it turns out.
@@marcyinspired1442 OMG!!! it certainly does taste like home, it's absolutely delicious!!!... So tender it falls apart with just my fork.... Sorry to say I didn't have any beans made and I couldn't wait so I fried up some eggs and had 'breakfast for dinner'.. I'm going to have to keep this on my list for regular 'rotation'...'
Thank you for posting the recipe, I'll be checking out your channel for other gems......
I suggest searing the pork pieces in smaller batches, removing with a slotted spoon and set aside until all your pork is done. then add it all back in with the chile sauce.
If you're ever in phoenix, there's a foodstand on the pima reservation called the Stand that makes something very similar, they put it on top of their indian tacos and its SO good. They also sell at pow wows that happen across the city.
Marcy thanks for the recipe. I am making it now with 1 modification. I used a roast. I like pork but wanted to try it with beef. All the rest of the recipe is the same. For Thanksgiving and Christmas we tend to mix it up and make homemade tamales 🫔 or enchiladas with the rest of the standard holiday fare. My kids enjoy it all are now grown but all of us being from Texas and now living in Alabama it makes us feel back home. Thanks for another great recipe cannot wait to try it in a few hours.
OMG This was off the charts. My wife said it was the best Red Sauce.....
@@rdcustomdiecast I'm so happy to hear you loved it. Thanks so much for coming back to tell me. I enjoyed reading your comment and makes me happy to know someone in Alabama is making my recipes.
Hi Marcy…..Growing up in New Mexico, we always just called it ‘red chile with meat.’ 🥰 Your dish looks like home! Thank youuuuuu!
It’s crazy how there’s different names for everything. I make chile colorado con carne that’s very similar to this, but I use beef instead and don’t cook it as long.
I’ve learned to call it Asado out here in SE NM. It’s sooo good.
I’m from Albuquerque. I grew up calling it adovada.
Man I miss New Mexico.
Awe. Hope my recipe helps bring a little New Mexico to where ever you live.
Reminds me of my grandmother asado
How sweet. There's always something special about a grandma's cooking. Thanks for watching!
OMG I haven't that since I lived in Las Cruces, you are the best, thank you my long lost memory, do you have a video on mole
Awe. Thanks so much! I actually have two mole videos. One is Mole from scratch, the other is Mole from a jar. czcams.com/video/goqtR2G9tv8/video.html czcams.com/video/T-aNIhQCsnQ/video.html
Thank your the best ❤👍
I spent two short years in my youth in Albuquerque from age 18-20 and travelled the state exploring the food and flavors. Growing up in Phoenix with Sonoran style food, I was amazed at the difference one state over made. Lol
Question: What do you think is the the difference between Adovada and Chili Colorado? I used to think Colorado was basically the same but with beef, but now I see chili Colorado made with pork. One thing I’ve seen is Colorado often uses different chilis than just NM red. Just found your channel and look forward to exploring! Thx!
So happy you found my channel. Here's how I would explain the difference: chile colorado con carne can be made with any kind of meat (beef or pork), but carne adovada is only made with pork. They're very similar. I make chile colorado all the time and use the same NM red chile pods. The difference is I cut the meat into smaller pieces, cook it on the stovetop, and don't put it in the oven afterwards for that slow-cooked taste. So chile colorado con carne is made much faster, whereas carne adovada takes more time but is extra tender in the end. Hope that makes sense. Thanks so much for watching!
I just found your channel, and I’m binging! I love NM food. Can you do a video on rice?
Thanks so much! I'm so happy you found my channel. I'll put your request on my list and will try to make rice at some point after the holidays.
@@marcyinspired1442 I got notifications on, I can’t wait 😋 Thank you so much!
This is the first dish I learned to make by NM mom's many years ago. It's still my favorite! I'm binging on this channel! Looks soo good!
Thanks! This is one of those foods I could never get tired of eating.
I can smell it cooking from Denver. Lol. Mmmm..
Haha. Sorry about that! Thanks for the comment, though.
@@marcyinspired1442 It's all good. I've never actually made it myself, but now I feel inspired. So thank you! 😊
I lived in Albuquerque and was introduced to this wonderful meal. Love love love New Mexican food! I don’t care for the addition of cumin, but I was wondering where you get Mexican Oregano? I live in Europe and cannot find it here,so I have just been using traditional Oregano.
There's a brand of Mexican spices I buy all the time called, "El Guapo." I just searched on Amazon to see if I could find any of their products there, and they do. I would definitely start there. Just search under "El Guapo spices." Btw, where in Europe do you live? That is so cool!
I agree, low and slow for carne adovada. In fact, I go lower and slower, maybe I'll try your 'speedy' recipe.
I can only imagine how wonderful it is even lower and slower!
hi Marcy
this looks so damn delicious, with that recipe you hit my wishes right between the eyes 🙂
But, me as a native and still resident German might have problems finding the New Mexico red chile pods.
Cause they end their lifes in the blender anyway, what you think about using Jalapeños, Cayenne long slim
or other stuff I like instead ?
Thanks 4 answering !
Cumin in carne adovada is illegal in NM.
Marcy that looks beautiful and delicious! Great job! I also love your plate that you served the meal on. Where did you get them? And what is the name of the style?
Thanks so much. I bought those plates almost 30 years ago in Juarez, Mexico. That style of Mexican pottery is called "barro." You can search for barro dishes on Amazon.
Thank you Marcy 😊💓
Hello Marcy, just recently came across your VIDS and have become a fan, thank you for the recipes and your time! If I may, what is the difference between Adobada and chili Colorado? I've always made Colorado because that's what I grew up on and that's what my mom use to make. Lastly what is your preference to take the bitterness out of the red sauce? Thank you for your time.
I'm so happy you found my channel. Thanks for taking the time to comment. The difference between chile colorado and carne adovada is subtle. Adovada is always pork meat and it's braised/slow cooked, while chile colorado can be beef or pork and is usually just made on the stovetop. I tend to make chile colorado more because it's so much faster. But I love the taste of adovada more because of how tender slow cooking makes it. (Hope that makes sense.) As for cutting the bitterness in red sauce, if you've put in enough salt, it should be more balanced and it shouldn't be a problem. At least, it never is for me. If that doesn't do it for you, I've heard of people adding a little sugar or honey to their sauce, so you may want to try that.
@@marcyinspired1442 Next time I will work on the balancing (salt), Thank you.
I have NM Chili powder and frozen NM red chile - which would you suggest as a substitute for the pods and how much?
In New Mexico, the “V” and the “B” are the same letter. My maiden name is Cabeza de Vaca ( but my family changed it to Cabeza de Baca, and Cde Baca).
Cow in Spanish is vaca or baca 😊
I make this when we camp, but instead of whole chili pods, I go to market and but packages of ground new Mexico chili's.
That's awesome! You must eat really good when you camp!
Does anyone know the name of the small roasted pork cubes you buy at any Spanish style inner city Bodega, it's usually under a hot lab with rice and chicken and other food.
What beef would you recommend to sub the pork?
Is there any link available for the printed recipe?
Im not the greatest with technology and im
I'm determined to attempt making some of your dishes.
First time ive been on your site, i believe. Great find!!
I'm so happy you found my channel. I post the written recipe in the description box beneath each of my videos, so you don't have to click any links or go anywhere else. Thanks for watching!
@@marcyinspired1442 oh, boy...new challenge. Thanks.
👍
W
You didn't say what kind of red Chile pod to use. There are so many different kinds. Will definitely try but I'd like to know what specific kind of chili pod to use.
I only use New Mexico red chile in all my recipes, and usually it comes from Hatch.
Hatch, Chimayo, it doesnt really matter so long as its NM grown.
Do you have to wait for the red chile water cools before blending?
If you’re using boiling water, then absolutely let it cool first. I don’t always have the patience to let it cool completely, but I’ll still let it cool somewhat. It would also depend on your blender. Mine is so old and made of glass, it’s a miracle it’s never cracked.
Husband is one lucky s.o.b
There was once a scripture on your board that I love (love all scripture but you know what I mean 🙂) It is a different Bible version than what I use, so I tried to look it up to find the book, chapter and verse. Couldn't find it. Could you please give the verse for it? The paths of the Lord are true and right, and righteous people live by walking in them.
I love that you read my scripture board. It's Hosea 14:9 in the NLT. I go back and forth between the NIV, NKJV, & NLT because when I read a scripture I love, it doesn't always fit on my board or I don't have enough letters! But you can always tell where I am in my daily reading as you look at the board in my kitchen.
@@marcyinspired1442 Thank you. Yes, whenever I watch a video of yours, I pause it at the beginning when the scripture board is in full sight, I zoom in and read it. I have even before gone Easter egg hunting, per say 🥰, and scrolled randomly through the videos just to see the script then moved on to another one for the same. Like a seek-and-ye-shall-find game. I have a number of times thought about the time you put into it each time you undo and reassemble the board and how rewarding it must be. Liike when physically handwriting Bible verses, it is a time of contemplation and taking it slower to soak it into the soul. I have watched in full a number of your recipe videos and appreciate your sharing NM foods with us; I must say the scriptures are the cream of your already nice crop of work. Thanks! ~ Sister in Christ
Need to convert the tortilla into a shovel. Ha!
I know! That's kind of a must with certain foods. Lol
I generally simmer mine on the stove top, and about 30 minutes before serving I add fresh lime juice to it, kicks up the flavor a notch for me.
You have a beagle! 😊 me too, what his name?
Instead of the oven, could it stay on the stove, on simmer?
Absolutely. I just prefer the oven because I can control the temperature and never have to open the lid to double check, which would cause a loss of moisture. It's just a matter of personal preference.
What kind of Chile was that?
Usually we New Mexicans don’t use cumin in any of our food. That is a Mexican influence.
Looks delicious. From a fellow New Mexican, we have never used cumin or bay leaves in our red chili.
Well this 3rd generation New Mexican does, just like my Mama, just like her mama.
Cumin and bay leaves are the mexican influence in New Mexican cooking.
Think how you parboil meat for chicharrones before frying in a pot containing water, white onion, black pepper, a splash of vinegar, and bay leaves.
I made this exactly as described, and what I removed from the oven after 3 hours was a dried crusty burnt mess. Had to throw it all away :(
You evidently don't know how to cook. You might have looked at it from time to time to see if more liquid needed to be added. She did say 2 to 3 hours.
You said you post recipe beneath recipe.
I watched the video on my phone and not seeing any recipe.
Are you able to tell me how to find your recipes with your videos?
I'm not too keen on watching video to follow/write recipe...sorry, Hon.😢
If you're watching on your cell phone, you'll need to hold your phone vertically to see what's written beneath the video. You'll see the title and usually it will say "...more" Click that and you will find the written recipe. Hope this helps.
@@marcyinspired1442 I found it and now know how for future!!!
THANK YOU!!! ❤️
@@kimberlycary2722 Oh, good! So happy to hear that. This will work, not just for my videos, but for anyone else's.
I've tried pods several times, no flavor, I've even put the pork broth in .
You probably are not adding enough salt to the meat initially. Basically the pork broth is addding the extra salt which is what intensifies the flavor of the chile and pork along with the garlic. I think you could say this principle applies to most food. Also, I wonder where the pods you are getting are sourced from.
Garne adobada 🤔
Cumen is a spice no HIspanic New Mexican would ever put into New Mexico chili, it over powers the natural mildly sweet flavor of the chili. Another thing is that after making the chili sauce, you mix it with the meat in a bowl and marinate the mixture for at least two or three days to intensify the flavor. Like the lady said, this is how she likes to make this dish:but it"s not the traditional way.
Wow. That simply isn't true. Just because you may have never heard/known about cumin (comino) in red chile , doesn't mean Hispanic New Mexicans would never use it. Lololololol 😅😅😅. I could say the same with your usage of "chile sauce" instead of red chile, but, I can't because there you are, using that horrific term. 😮 ❤
I agree, I can't eat human. It makes me sick period
Period😢
What ingredients a person uses in their dishes is traditional for them..if ONLY some people would use traditional manners & appreciate others like we used too years ago...imagine that
I'm from the southern part of NM and down here this dish is called Asado. I make mine outside on a disco over only mesquite wood. I don't give out too many of my asado secrets but one reason mine comes out so good is I have my pork butt cubed and marinating overnight in salt,pepper,garlic cloves and a beer. The way this woman is making it is completely wrong whether it's being made outdoors using a dico or on the stove you cook the meat very slow with low heat or low fire. You do not ever put the chile in the meat so soon and you definitely do not put it in the oven all that will do is dry out the meat....
Happy for you.
Keep it to yourself, because gatekeeping food isnt cool c:
While I love New Mexican food, I am New Mexican, however keep in mind, no jewlery should be used when hands without gloves are in meat, then used in other food, that's how you cross contaminate your food. And for some people its repulsive to see.
NEW MEXICNAS DO NOT USE ORENGANO
To each his own!
I think _you_ dont use mexican oregano.
Because the vast majority of traditional recipes I've seen in NM use it
Marcy it's called and spelled Adobada!
MARCH IS A NATIVE AMERICAN
Why don’t you remove your rings before handling the raw meat? It’s distracting from your fine video.
Not the way to make carne adovada.. it has to be marinated 😢
Cool stuff. But u gota try sun dried red chili. I can tell u using not sun dried. To dark red. Sun dry is more pretty red, Changes the taste 100%