Recipe By Clowe
Rating
Published Apr 14th
Prep 20m Cook 4h Additional 16h Ready In 20h 20m
Servings 8 servings Calories 495.2

I learned to make this spicy red chile dish by experimenting in my kitchen after enjoying it at a friend’s place. It takes a while to make, but it is well worth it. Serve hot with tortillas, cheese, lettuce, tomatoes, salsa and sour cream. This also works well with a pork roast.

Recipe Ingredients

  • ¾ cup New Mexico red chile powder
  • 1 teaspoon cornstarch
  • 2 tablespoons fresh lemon juice
  • 3 cups water
  • 4 pounds beef roast, cut into cubes

Cooking Directions

  1. 1 In a medium bowl, combine the chili powder, cornstarch, lemon juice and water. Mix together well. Place the meat in a resealable plastic bag with the marinade and turn to coat thoroughly. Marinate in the refrigerator for 6 to 16 hours.
  2. 2 Place in a slow cooker and cook on high setting for about 4 hours, or until the meat is completely cooked and shreds easily.

Nutrition Facts

  • Calories 495.2
  • Carbohydrate 7.1 g
  • Cholesterol 107.5 mg
  • Fat 36.8 g
  • Fiber 4.1 g
  • Protein 34.7 g
  • Saturated Fat 14.8 g
  • Sodium 206.4 mg
  • Sugar 0.9 g

Reviews

  1. I have never had carne adovada with lemon juice in it. Although purists out here insist on just the red chilis and water to make "red sauce" I usually add onion garlic cumin and a dash of salt and use chicken bouillion cubes to flavor the water. Some people add tomato sauce - I recommend - Read more ...
  2. Considering this recipe calls for 3/4 chile powder it is amazingly tasteless. It needs severe doctoring. The only good thing about this recipe is the ease of preparation.
  3. I added some fresh minced garlic to the marinade yet the meat still tasted like a regular roast. I didn't cook the meat in the marinade but was wondering was I supposed too? I did add some extra chili powder and garlic to the crock pot... It didn't taste bad but it didn't taste very - Read more ...
  4. The marinade benefits from adding cumin and garlic (fresh or powdered).
  5. This was very good although I was expecting it to taste more authentic tasted jult like a roast to me. It was very good in a burrito with beans and all the fixins this helped a lot with the taste better than on its own.
  6. I really thought this recipe would be hotter than it is but my husband and I both thought it was great. We used the meat to make soft tacos but I am already looking to try new recipes with it. The meat has a mild smoky flavor.
  7. I added some cayenne pepper and cumin to the mix and marinated stew beef overnight. The meat was delicious and I used it as a base for making burritos verde. I think the meat could be a great base for lots of recipes from tamales to chili. Thanks for the guide!!!!
  8. Recipe is so easy and tasty! We thought it needed salt.
  9. I tried it with a pork loin roast and marinated it for about 12-13 hours. I also added onions and green chilis to it. It wasn't spicy to my husband or me but we really enjoyed it.

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