Saturday, November 23, 2013

Carne Adovado And Southern California Superior Market

Can you believe these pastries from the Mexican Market called Superior Grocers?  And all those little bags of unusual spices for less that $1 each?  Coconut Sport Strings - what to do with them?  Pomegranate Mint Chia drink (more like a thin pudding).  And the dried New Mexico Chilies - these will be made into Carne Adovada, although I used chicken last time so perhaps the name is wrong.  Here's how- put on rubber gloves or you hands will be red for weeks.  Then take the stems off the chili pods and tear them into pieces, discarding the seeds if you want the sauce on the mild side.  Just cover the chili pieces with boiling water and let sit for at least 4 hours.  Then put the chili/water mixture in a blender, with 4 or 5 cloves of garlic, as much oregano as you like, (I use just a pinch), and liquefy.  You might also want to add salt, but anyone who know me knows that I don't salt when I cook, except for yeast breads, since it's part of the chemical reaction.  Strain out all the seeds and skin, usually a surprising amount, and marinate what ever meat you wish in the sauce for at least a day and then bake until cooked through.  I think pork is traditional and best, but this chicken turned out great.  Something I would never have tried if not for John's s preference for white meat chicken over beef or pork.  Now that I'm branching out, I wonder how it would be with shrimp?  Or tofu?  Or a plain cheese enchilada?   

 
 


 



 



 


12 comments:

  1. Your recipe sounds fab (if perhaps a bit lethal). The number of foods available is completely mind-boggling. Bill loves to go to Wal-Mart when we're in the states and he drifts up and down the aisles laughing his head off at how many ways there are to clog your arteries. Good on your husband preferring healthier food...doubt I'll ever 'convert' Bill, but I keep trying...

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  2. Hi Shelley - If he likes Mexican food, this is the healthy one to try. I tasted almost no difference between this with chicken or with pork. And think of the cholesterol you are not eating. And Walmart sometimes has these peppers, but often don't have them on display. They have other dried chilies that look the same, but I don't bother doing all this work unless I can get the New Mexico Chilies.

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  3. What a colourful array of goodies in the shop, I'd love to have a wander around.

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  4. Hi Jay - We only had 20 minutes and so I took all these pictures to look at afterward. Those cakes had jewel tones of Jello on top.

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  5. Oh delishimo, I love chillies in whatever form! Just noticed what your blog is really called - My neice told me to start blogging - love it!!!

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    1. Hi Jody - I am the only one of my family not to still be in California, so she thought the best way to keep track of me would be for me to start blogging. Soon I found how cathartic it is to write the nonsense of daily like and that none of my 11 nieces actually reads my blog.

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  6. Interesting food items. I'd love to spend some time in that store. I'm not familiar with many of these products. Ethnic foods are so interesting. Your dish sounds delicious!

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    1. Hi Sanda - And I loved how you found such interesting foods at Big Lots, of all places. You are one of the reasons that I enjoy living in Oklahoma - you point out unexpected places to find things. Thanks!

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  7. Reading this post made me anxious to get to our local Mexican "Mercado". They have hand made tamales - but only if you get there early before they are all sold out.

    Darla

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    1. Hi Darla - Tamales at Christmas were one of my grandparents' favorites. And so hard to get enough the rest of the year that they often didn't share. My grandmother said that around Christmas the Abuelos made extra tamales to make money for presents and that was the only time she could find enough for all of us.

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