Recent reviews by ryan

If you are looking for a DOTA 2 review, you have come to the wrong place. HOWEVER, if you are looking for an amazing carne asada recipe, you have come to the right place.

Forgot to set up the crockpot with your carne adovada in the morning? No problem!

Express Adovada (~60 minutes)

Essentials:

1 1/2 to 2 lbs fresh pork (cut of your choice, I used thick cutlets this time around)
1 14oz container of Puréed red chile ('authentic new mexican' brand is pretty good)
3-4 tbsp flower (I used Bob's gluten free)
3-4 tbsp fat (avocado oil works exceptionally well)
A few drops/dashes of liquid smoke if you have it on hand (this stuff is amazing!)

Dry minced onions flavor up the red chile a bit
Freshly ground black pepper
Sea salt or pink salt
A side or your choice (try riced cauliflower!)

Since we want to impart some flavor into the meat in a short period of time, I did a generous coat of pink salt and some freshly ground black pepper. After about 5 minutes, I put a few drops of liquid smoke on each piece of pork (don't use too much as this is a strong natural flavor additive). Optionally, you can also put your favorite vinegar or vinegar based dressing (Dion's Greek anyone?) on the pork as it sits out for 15 or so minutes while you're doing other prep work which will help tenderize and flavor it. Cooking the pork straight from the fridge makes it more likely to cook unevenly (letting it sit out and get closer to room temperature is ideal). Salt/pepper, the liquid smoke, and the optional vinegar will all be helpful as we are not slow cooking this in chile for several hours, so we'll take more flavor any way we can get it.

Meanwhile, defrost the container of red chile a bit if necessary and then dump it into a small pot. Fill up half the empty container with water and add it to the pot. The chile will definitely need salt to your taste so you may add some now (and some later if needed). This is when I add the dry minced onion (e.g. mccormick) to the red chile as the goal here is a fast prep time.

In a separate pan, combine the 3 tbsp flower and 3 tbsp avocado oil over a medium heat. Stir occasionally. You can cook this roux up to 10-15 minutes to get a nice golden color and cook out the flavor of the raw flower. Stir out any lumps the best you can; some people use Wondra flower as it blends easier. In your other pot, the chile should be at a gentle boil by now and cooking nicely. Slowly combine the chile and the roux (be careful as it may splash) and stir thoroughly. A roux will thicken up the chile and give it a beautiful, rich flavor.

Pour off excess marinade (if you used vinegar or another liquid) and place the pork in a lightly greased baking pan; I used a foil cake pan for easier cleanup. Evenly dump the chile sauce over it. Bake at 425 for 30-40 minutes dependent on the thickness of your meat. Use a thermometer if necessary. I turned the cuts over once about halfway through so the meat could soak up as much of the red chile flavor as possible.

Will this be fork tender as if you did it in the crockpot for 8 hours? Probably not. The red chile is still such a perfect match for the pork. Spoon over extra chile sauce from the baking dish as you serve. Combined with some riced califlower, this made a heck of a meal! The picture is just one of the cutlets and the side; great leftovers for the following day!

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