Slow Cooker Carne Adovada recipe

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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

Nutrition Info

495.2 calories
carbohydrate: 7.1 g
cholesterol: 107.5 mg
fat: 36.8 g
fiber: 4.1 g
protein: 34.7 g
saturatedFat: 14.8 g
servingSize: -
sodium: 206.4 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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. Place in a slow cooker and cook on high setting for about 4 hours, or until the meat is completely cooked and shreds easily.

Recipe Yield

8 servings

Recipe Note

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.

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