New Mexico Carne Adovada Recipe

Carne Adovada is a time-honored New Mexican comfort food that’s bold in flavor and bold in satisfaction. The traditional version is prepared using pork shoulder that cooks slowly in a bold red chile sauce until tender and easily pierced with a fork.

We’re shaking things up a bit today, though, by substituting in beef. The end result is no less bold, no less hearty, no less luscious, though, and is great for fans of strong, smoky chile flavor who adore tender, fall-apart-in-your-mouth meat.

I like to call this recipe “New Mexico in a bowl.” It’s loaded with chile powder, peppers, garlic, and spices cooked down into a rich, robust sauce that clings beautifully to every piece of beef. The hours-long, slow cooking transforms mundane ingredients into pure, absolute magic.

What I adore most about this rendition is its versatility.You can serve it with Spanish Rice , spoon it into tacos, or heap it onto hot tortillas topped with a sprinkling of cheese and onions. However you serve it, this beef carne adovada will perfume your kitchen with a wonderful aroma and have your family requesting a second helping.

What Does New Mexico Carne Adovada Taste Like?

Flavors of carne adovada are strong, smoky, and slightly tangy with a touch of heat. The beef is so tender from stewing for hours in a chile sauce that it soaks in every ounce of that characteristic New Mexican flavor.

You’ll have a hint of layers in flavor-the sweetness from onions, heat from coriander and cumin, and a zip from fresh orange juice as well as a hint of vinegar at the end. The chile powder is that characteristic, ground-earthiness that defines this kind of dish.

The end result is comfort food at its very best, like our other recipes Cajun Ninja Chili or Brenda Gantts Chili this saucy, savory, slightly spicy, and completely soul-warming. Whether served spooned over fluffy rice or wrapped in a tortilla, it’s a comfort food that feels like coming home.

Ingredients Required for New Mexico Carne Adovada Recipe

Here’s the list of Ingredients you’ll need to make this New Mexico Carne Adovada

For the beef carne adovada:

• 2 ½ to 3 lbs beef chuck or stew meat, cut into chunks
• 2 tbsp olive oil (plus more as needed)
• 1 large onion, chopped
• 1 jalapeño, diced
• 1 serrano pepper, diced (optional, for extra heat)
• 1 large poblano pepper, chopped
• 4 garlic cloves, minced
• 2 tbsp all-purpose flour
• 3 cups chicken stock (or beef stock)
• Juice of 1 large orange
• ¾ cup New Mexican red chile powder
• 1 tsp dried oregano
• ½ tsp ground cumin
• ½ tsp ground coriander
• Salt and black pepper, to taste

To finish:

• 2 tbsp apple cider vinegar
• 1 tbsp honey

Kitchen Utensil You’ll Need

1. Large heavy pot or Dutch oven
2. Wooden spoon or spatula
3. Cutting board and sharp knife
4. Measuring cups and spoons
5. Mixing bowls

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes

How to Make New Mexico Carne Adovada

Simply follow the steps given below to make your New Mexico Carne Adovada at home

Step 1: Browning Beef
Heat olive oil in a big saucepot. Brown the salt-and-pepper-seasoned beef in batches on all sides. Transfer browned beef from the pot to a bowl.

Step 2: Prepare vegetables
Add a bit more oil to the pot. Sauté chopped onion, jalapeño, serrano, and poblano peppers for about 5 minutes until tender. Add garlic and cook for 1 minute.

Step 3: Assemble the sauce
Dust the vegetables with flour and stir for 2 minutes to cook off the raw flavor. Gradually add chicken stock and orange juice, stirring until smooth.

Step 4: Add spices and chile powder
Stir in red chile powder, oregano, cumin, coriander, salt, and pepper. Simmer for 5 minutes, stirring occasionally, until slightly thickened.

Step 5: Simmer Beef
Return browned beef to the pot, stir, reduce heat, cover, and simmer gently for about 2 hours, until beef is tender and easy to shred. Stir now and then, adding more stock if needed.

Step 6: Finish the dish
Once the beef is tender and the sauce has thickened, stir in honey and apple cider vinegar. Taste and adjust seasoning if necessary. Serve hot with rice, tortillas, or beans.

Some Tasty Ways To Customize and Serve This New Mexico Carne Adovada

1. Over Steamed Rice
Honestly, this is the most classic way we serve it at home. The chile gravy soaks right into the rice, making every bite flavorful. It’s simple but unbeatable.

2. Rolled into Tacos
Warm up some flour or corn tortillas, pile on the tender beef, and top with onions, cilantro, and cheese. We’ve done this for casual dinners, and it disappears fast.

3. As a Burrito Filling
We love wrapping carne adovada in a big flour tortilla with beans and rice, then smothering it with extra sauce and melted cheese. Pure comfort food.

4. On Top of Noodles
It may sound unusual, but serving it over egg noodles or pasta works beautifully. The chile gravy clings to the noodles, and it feels like a New Mexican take on beef stroganoff.

5. With Refried Beans and Rice Plates
Sometimes we keep it traditional and make a full plate with carne adovada, refried beans, Mexican rice, and maybe a side of guacamole. It feels like eating at a good family-style restaurant.

6. As a Taco Bowl
We often build bowls with rice, beans, carne adovada, shredded lettuce, pico de gallo, and avocado. It’s lighter but still full of flavor.

7. Stuffed in Enchiladas
We’ve rolled the beef into tortillas, covered them in extra sauce, sprinkled cheese, and baked until bubbly. It’s rich and always a crowd favorite.

8. On Breakfast Eggs
This is one of our favorites for brunch. We spoon carne adovada over fried or scrambled eggs, and the chile sauce becomes an instant breakfast gravy.

9. As a Nacho Topping
We’ve shredded some of the beef and scattered it over tortilla chips with cheese, jalapeños, and sour cream. Carne adovada nachos are next-level good for game nights.

10. Served with Warm Bread or Tortillas
Sometimes we just keep it simple-ladling carne adovada into a bowl and using warm tortillas or crusty bread to scoop it up. No extras needed, just good saucy beef.

Some Tips on This New Mexico Carne Adovada Recipe

1. Cut the beef small
Make the beef into bite-sized chunks. Small pieces cook faster and get more tender.

2. Brown the beef first
Don’t skip this! Browning makes the beef taste richer. Just a few minutes is enough.

3. Don’t rush the onions
Cook the onions until they look soft and smell sweet. This makes the base taste yummy.

4. Use real New Mexico chile powder
If you can find it, use it. The flavor is smoky and special.

5. Simmer low and slow
Cook the beef on low heat for a long time. This makes it super soft and juicy.

6. Stir now and then
Give the pot a little stir every 20 minutes so nothing sticks.

7. Taste the sauce
Before it’s done, taste the sauce. Add more salt or spice if you want.

8. Let it rest
Turn off the heat and let the pot sit for 10 minutes. The flavors blend even better.

9. Make extra
This dish tastes even better the next day. So cook a big pot if you can.

10. Serve your way
Eat it with rice, tortillas, or even over noodles. It’s all good!

How to Store and Reheat New Mexico Carne Adovada

Store leftover carne adovada in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat or microwave in 1-minute bursts, stirring in between. It also freezes beautifully for up to 3 months-just thaw overnight before reheating.

Common Queries on This New Mexico Carne Adovada Recipe

Here, we’ve got you covered with some common questions about the New Mexico Carne Adovada that people often ask.

1. What cut of meat is carne adovada?

Traditionally, it’s made with pork shoulder, but when we make it with beef, we love using chuck roast. It’s marbled, cooks down beautifully, and turns fork-tender after simmering low and slow.

2. What is the difference between adobo and adovada?

Great question! Adobo is more of a marinade or seasoning, while adovada is a full dish where the meat simmers in a chile sauce until tender. Think of adovada as adobo’s hearty cousin.

3. What are the spices in carne adovada?

From our kitchen, the essentials are New Mexico red chile powder, cumin, oregano, coriander, garlic, salt, and pepper. These give it that deep earthy flavor we can’t get enough of.

4. Can I make carne adovada less spicy?

Yes! We’ve done this when serving to kids. Just cut back on the chile powder or skip the hotter peppers. The flavor will still be amazing.

5. Can I cook carne adovada in a slow cooker?

Absolutely. We’ve tried it, and it works great. Just brown the beef and veggies first, then let it go on low for 6–8 hours.

6. How thick should the sauce be?

We like ours thick and gravy-like. If it feels too thin, just let it simmer uncovered for a bit. Sometimes we’ll add a little flour slurry if we’re in a hurry.

7. What’s the best way to serve carne adovada?

Honestly, we’ve had it every way-tacos, burritos, over rice, and even on top of eggs for breakfast. Our favorite? Wrapped in warm tortillas with cheese and onion.

8. Does carne adovada taste better the next day?

Oh yes, 100%! The flavors deepen overnight, so we always make a big pot and enjoy leftovers the next day.

9. Can I freeze carne adovada?

Yes, and we’ve done it many times. Just let it cool, portion it into freezer bags or containers, and it’ll keep for up to 3 months.

10. What makes New Mexico Carne Adovada so special?

It’s that earthy red chile base. Every time we make it, the kitchen fills with the smell of roasted chile, garlic, and spice-it’s pure comfort food, New Mexico style.

This New Mexico Carne Adovada with beef is bold, hearty, and bursting with flavor. From the smoky red chile sauce to the fork-tender beef, every bite brings a taste of the Southwest right to your table. Serve it with warm tortillas, rice, or your favorite sides, and you’ll see why this dish is so loved. Go ahead-make a pot, share it with family, and let the flavors of New Mexico shine in your kitchen tonight!

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.