Our friend Mary Ellen Chavez of Belen, New Mexico, owns the wildly popular Burritos Alinstante, a small chain with a cultish following in the Albuquerque area. When he met her, R. B. (a swamp Yankee from Rhode Island) asked what kind of Mexican food she served. “We don’t serve Mexican food, R. B., it’s New Mexican,” she gently corrected. “New Mexico is the only place for red and green chiles like ours.” Serving her mother’s famous burritos with New Mexico red and green chiles has earned the small chain Best of Show among more than 230 vendors at the New Mexico State Fair. Number one on the menu is Carne Adovada, pork that’s first browned or grilled, then slow-cooked in New Mexico red chile sauce. We’ve swapped Mary Ellen’s restaurant steam pan for a slow cooker. Fortunately, dried New Mexico red chiles are available pretty much everywhere now. To make the sauce, rehydrate the dried chiles in hot water and blend them with garlic and a little water. After a warm night in the slow cooker, you’ve got breakfast burritos Alinstante. Mary Ellen has yet to tire of them, but she limits herself to one a day.
Ingredients
makes 12 to 14 servings
For the Chile Sauce
Step 1
To make the chile sauce, Remove the stems from the chiles. Break the chiles into pieces, place them in a medium bowl, and cover with 2 cups boiling water. Let the chiles soften, about 30 minutes.
Step 2
PLACE the chiles, garlic, and about half the soaking water in a blender. Blend into a smooth paste. Add more water as necessary.
Step 3
To make the pork, Heat the oven to 450°F. Coat a large rimmed baking sheet with nonstick cooking spray.
Step 4
把猪肉块在一个大碗里,把他们with the flour and salt. Place them on the baking sheet in one layer, without crowding. Use two baking sheets, if necessary.
Step 5
ROAST the pork until it is browned and most of the fat has cooked off, about 30 minutes.
Step 6
PLACE the pork in a large slow cooker (at least 5 quarts). Discard the drippings on the baking sheet. Stir in the chile sauce. Add 2 cups water to the meat mixture. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the meat is tender.
Leave a Review
