Wednesday, July 7, 2010

Green Chile Beef Adovada

Ross' family is from New Mexico and therefore, I have learned lots about the state's obsession with Hatch green chiles. They are SO fabulous! Another common dish in New Mexico is Carne Adovada. It is a typically a pork and red chile dish but here, I've made it with beef and green chile sauce and served it in tortillas with avocados. Yummy!

1 or 2 lb lean beef roast
Olive oil
2 cans or jars of Hatch green chile salsa

Brown your beef on all sides in the olive oil. This will take about 5 minutes a side; be sure to include the edges. This step is very important because it seals in all of the juices. Cover beef with salsa. Cover dish and bake at 350 for 2-3 hours. I actually make mine in an electric pressure cooker (amazing tool) and it cooks for 55 minutes. Shred beef and put back into green chile salsa. Serve.

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