Carne Adovada and Fried Potato Stuffed Sopaipillas
- 1. 1.
- Make the Carne Adovada
- 6-8. 6-8. For better flavor, prepare a day ahead.
- Carne Adovada Recipe
- 1 1 1 tablespoon lard (you may substitute with shortening or vegetable oil)
- 1/4 1/4 1/4 cup garlic, minced
- 8 8 20) ounces (about 20) whole dried New Mexican red chile pods
- 3 3 3 cups warm water
- 2 2 2 cups beef, chicken, or pork broth or mixed bullion
- 1 1 1 tablespoon salt
- 3 3 3 pounds thick boneless shoulder pork chops
- 2. 2.
- Make the Sopaipillas
- 1 1/2 1 1/2 1/2 cups warm water
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon sugar
- 4 4 4 cups flour
- 4 4 4 tablespoons shortening
- 2 2 2 teaspoons baking powder
- 3. 3.
- Make the Fried Potatoes
- 3 3 3 Cups Potatoes
- 4 4 4 tablespoons Cooking Oil
- to to taste
- 4. 4.
- Build your Stuffed Sopaipilla
- 2 2 2 cups Shredded Cheddar Cheese, monterrey jack, or other desirable cheeses of your choice.
- 1 1 1 Red Chile or Green Chile Recipe, or both.
Remove the seeds and stems from the chile pods. Rinse chiles in large mixing bowl and drain.
Place moistened chiles on baking sheet and toast carefully in the oven for 5 minutes.They do not need to be completely dried out. Remove from oven then let cool.
Add half of the chiles into a blender, and puree with 2 cups warm water. Pour into large saucepan with previously browned garlic and repeat with the other half of the chiles.
Add the remaining ingredients to the chile and let boil on a medium-high heat for about 30 minutes, stirring occasionally. The sauce will thicken but should remain a little soupy. Remove from heat and cool to room temperature.
Remove the fat from the pork and cut the meat into 3/4 inch to 1 1/2 inch cubes. Stir pork into the chile sauce and let marinate overnight in the refrigerator.
The following day, preheat oven to 300 degrees. Use butter to coat large baking dish, so it doesn’t stick.
Add the marinated carne adovada with sauce into baking dish. Cover with foil and bake for 3 hours, stirring once at an hour and a half into baking. At 2 and a half hours, remove foil (to thicken sauce).
1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.
2. Make a well in the center of the dry ingredients. Add water to dry ingredients and work into the dough.
3. Knead dough until smooth, cover, and set aside for 20 minutes.
4. Heat 2 inches of shortening in a heavy pan at a high heat (approx 400˚F).
5. Roll dough to a 1/8-inch thickness on a lightly floured board. Cut dough into 4-inch squares and fry until golden on both sides, turning once. (If shortening is hot enough, the sopaipillas will puff and become hollow shortly after being placed in the shortening.) If you can’t get them to rise, try spooning the hot oil over the top of them. (That’s a trick that most people don’t know; works every time. Just make sure your oil is hot enough. That’s something you can’t work around.)
6. Drain sopaipillas on absorbent towels. Set aside.
On a medium-high heat, fry potatoes until golden brown, turning when necessary.
Place cooked potatoes on an absorbent towel.
Build your Stuffed Sopaipilla
Slit sopaipilla down the side. add desired quantities of potatoes and carne adovada put a handful of cheese over the top.
Pour desired amount of piping hot red or green chile, or both, over the top of the sopaipilla
Serve with beans and rice, or by itself, for breakfast, lunch, or dinner.