Adobada (Spanish for "

marinated Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor b ...

") is a preparation for many dishes that are common in

Mexican cuisine Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and M ...

. Adobada is generally

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

marinated in a "red"

chili sauce Chili sauce and chili paste are condiments prepared with chili peppers. Chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces. ...

with

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...

and

oregano Oregano (, ; ''Origanum vulgare'') is a species of flowering plant in the mint family Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate Northern Hemisphere. Oregano is a woody perennial pla ...

, but it can refer to different types of

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

and to

marinade Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor b ...

s closer to

al pastor (from Spanish, "shepherd style"), is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla, although today it is a common menu item found in throughout Mexico. The method of preparing and cooking is ...

. It is generally served on small, pliable corn

maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...

tortilla A tortilla (, ) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of Me ...

along with sautéed

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

s and

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, ...

New Mexico

"Carne adovada" is a baked meat dish that is a specialty in New Mexican cuisine. In its simplest form, raw pork is cut into strips or cubes and placed in a large plastic bag with New Mexico red

chili powder Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili p ...

or minced red chili peppers ( Hatch, Chimayo, or

guajillo chili A guajillo chili or guajillo chile or chile guaco ( es, chile guajillo) is the dried form of the mirasol chili, a landrace variety of chile pepper of the species '' Capsicum annuum.'' Guajillos are the second-most commonly used dried chili in M ...

peppers),

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

lime Lime commonly refers to: * Lime (fruit), a green citrus fruit * Lime (material), inorganic materials containing calcium, usually calcium oxide or calcium hydroxide * Lime (color), a color between yellow and green Lime may also refer to: Botany ...

lemon The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culin ...

juice and/or

, and

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...

, then mixed and refrigerated overnight. The dish is cooked by baking at low heat wrapped completely in foil or in a covered dish like a casserole dish to keep the meat moist. The southern New Mexican version is usually pork cut into strips and chunks. Historically, before refrigeration, the pork was fermented in red chile in a crock using

lactobacillus ''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically diver ...

bacteria cultures.

Fermented meat Fermented meat is an important preservation process which has evolved for meat but is rarely used alone. A particularly common form of fermented meat product is the sausage, with notable examples including chorizo, salami, sucuk, pepperoni, nem c ...

was a way of preservation and imparted a "sour" taste to the pork which explains why modern New Mexican adovada recipes call for a bit of white vinegar or lemon/lime juice. The red chile is prepared "con pellejo" with bits of the chile skin using spices of fresh minced garlic, mortar and pestle ground oregano, comino (cumin), cilantro, and coriander seeds that may or may not be toasted. The dish is then baked until the meat is tender, moist and succulent on the inside while encrusted with a semidry and crisp red chile exterior that is almost blackened. Other versions of red chile and boiled or braised pork may be claimed as carne adovada. Other versions of red chili and pork-skin pellejo are actually what is known as chile Colorado. Carne adovada may be served with a tortilla, beans and rice, fideos or

homefries Home fries (US, Canada), house fries (US), American fries (US), fried potatoes (UK, Canada and regional US), Bratkartoffeln (German), bistro potatoes (southeastern US), or peasant potatoes are a type of basic potato dish made by pan- or skillet ...

, or papas with a fresh vinegar slaw or salad. Another version is found in central New Mexico. Chunks of pork are dipped in milk and rolled in a dry rub of red chili con pellejo, garlic powder, salt, and cumin. These are tossed into a large fry pot with chicharrones and deep fried until crisp on the outside and tender and succulent inside.

Mexico

In certain states in Mexico, carne adobada refers to marinated pork meat. It is a very common ingredient for

tacos A taco (, , ) is a traditional Mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of filling ...

, in the area of

Colima Colima (), officially the Free and Sovereign State of Colima ( es, Estado Libre y Soberano de Colima), is one of the 31 states that make up the Political divisions of Mexico, 32 Federal Entities of Mexico. It shares its name with its capital and ...

Jalisco Jalisco (, , ; Nahuatl: Xalixco), officially the Free and Sovereign State of Jalisco ( es, Estado Libre y Soberano de Jalisco ; Nahuatl: Tlahtohcayotl Xalixco), is one of the 31 states which, along with Mexico City, comprise the 32 Federal En ...

and

Michoacán Michoacán, formally Michoacán de Ocampo (; Purépecha: ), officially the Free and Sovereign State of Michoacán de Ocampo ( es, Estado Libre y Soberano de Michoacán de Ocampo), is one of the 32 states which comprise the Federal Entities of ...

states. In some parts of the state of

Guerrero Guerrero is one of the 32 states that comprise the 32 Federal Entities of Mexico. It is divided in 81 municipalities and its capital city is Chilpancingo and its largest city is Acapulcocopied from article, GuerreroAs of 2020, Guerrero the pop ...

, it is known as "carne enchilada" which means chili dressed meat. In the "

Huasteca La Huasteca is a geographical and cultural region located partially along the Gulf of Mexico and including parts of the states of Tamaulipas, Veracruz, Puebla, Hidalgo, San Luis Potosí, Querétaro and Guanajuato. It is roughly defined as the a ...

" area (

San Luis Potosí San Luis Potosí (), officially the Free and Sovereign State of San Luis Potosí ( es, Estado Libre y Soberano de San Luis Potosí), is one of the 32 states which compose the Federal Entities of Mexico. It is divided in 58 municipalities and i ...

Tampico Tampico is a city and port in the southeastern part of the state of Tamaulipas, Mexico. It is located on the north bank of the Pánuco River, about inland from the Gulf of Mexico, and directly north of the state of Veracruz. Tampico is the fifth ...

Veracruz Veracruz (), formally Veracruz de Ignacio de la Llave (), officially the Free and Sovereign State of Veracruz de Ignacio de la Llave ( es, Estado Libre y Soberano de Veracruz de Ignacio de la Llave), is one of the 31 states which, along with Me ...

and

Hidalgo Hidalgo may refer to: People * Hidalgo (nobility), members of the Spanish nobility * Hidalgo (surname) Places Mexico * Hidalgo (state), in central Mexico * Hidalgo, Coahuila, a town in the north Mexican state of Coahuila * Hidalgo, Nuevo Le� ...

) it may be called "cecina enchilada". Cecina stands for the thin cut steaks. Most of the Mexican variations of adobada use guajillo or

chipotle A chipotle (, ; ), or ''chilpotle'', is a smoking (food), smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican cuisine, Mexican and Mexican-inspired cuisines, such as Tex-Mex cuisine, Tex-Mex and So ...

chiles for the marinade, both of which can be hot and spicy. The combination of spices, chiles, and vinegar used for the marinade is called "

adobo or (Spanish: marinade, sauce, or seasoning) is the immersion of cooked food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as . ...

". Numerous recipes and regional variations for the adobo seasoning impart different flavors to carne adobada. Many carne adobada recipes from Mexico use the spices

allspice Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry (botany), berry of ''Pimenta dioica'', a Canopy (forest), midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, ...

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...

cloves Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, s ...

bay leaf The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tr ...

, and/or

nutmeg Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...

, which are not typically used in the New Mexico-style dish.

Gallery

File:Costilla adobada - 2012.jpg, Costilla adobada File:Chipotlesenadobo.jpg,

Chipotle A chipotle (, ; ), or ''chilpotle'', is a smoking (food), smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican cuisine, Mexican and Mexican-inspired cuisines, such as Tex-Mex cuisine, Tex-Mex and So ...

adobada marinade File:Pechuga Adobada.jpg, Chicken breast adobada File:Adobo de cerdo 04072010.jpg, Pork adobada File:Peruvian adobo chicken.JPG, Peruvian-style chicken adobada

References

{{Marinades Cuisine of the Southwestern United States Mexican cuisine New Mexican cuisine Pork dishes