Looks like a misspelling of Avocado, it’s not. This is what it’s called, and it’s the most tender, moist and flavorful Pork Tacos we’ve ever had! We also made an awesome Creamy Avocado Cilantro Lime Dressing to top it off with.
We saw an episode of Man Fire Food on the cooking channel where the host, Roger Mooking, goes all over the country visiting different home cooks and pitmasters cooking all kinds of ways with fire. This episode he was at a ranch in New Mexico where they have been making carne adovado in their family for 6 generations.
They make this Carne Adovada using huge discs from an old farm plow (horse shoes welded on for handles) and they use these like giant cast iron skillets over an open fire. Pretty creative, but this recipe is just as creative using a marinade we tried to resemble his awesome recipe, which they didn’t put online.
So this isn’t the exact recipe from the show, but it turned out so good and probably a lot easier then finding some old plow discs. It’s complex flavors are similar to the awesome food truck tacos we can find around town, where the meat gets marinated overnight in herbs, spices, chilis, honey and broth. Got your attention now I bet! I could hear Mr. Yum yelling from the other room when he saw this. it spoke to him like “I need this in my life!”
We both love Mexican food, we normally go out almost every week and have tried every restaurant within a 50 mile radius of our house and have never seen this on a menu anywhere around here, but here’s the catch it’s not exactly Mexican. We asked at our favorite restaurant, and they have never heard of carne adovada.
So it’s evidently a New Mexican thing from the state of New Mexico, like green chilis aren’t really found in authentic Mexican cuisine. They’re grown in the Hatch Valley, in and around Hatch, New Mexico. Hence why they are called Hatch chiles. And here is another bit of history about Hatch chiles; they were initially developed by pioneer horticulturist Fabián Garcia, at New Mexico State University in 1894.
Well anyway, you learn something new everyday, right? We like to keep things interesting, so we might as well understand the origin of what we love so we don’t lose the authenticity along the way. I think it’s a good way to respect who came before us and give tribute when we can.
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Recipe adapted from: Santa Fe School of Cooking
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