How to Make Carne Adovada and Esquites
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- Опубліковано 8 кві 2020
- Test cook Elle Simone makes Julia the best Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada), and equipment expert Adam Ried reveals his top pick for 9-inch tongs. Then, test cook Erin McMurrer makes Bridget the ultimate Mexican Corn Salad (Esquites).
Get the recipe for Carne Adovada: cooks.io/2UwQnwl
Get the recipe for Esquites: cooks.io/39uWXI0
Buy our winning tongs: amzn.to/2JvKuch
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The beer was such a surprise, funny moment of twist for equipment test. Magic.
That segment on keeping fresh herbs just blew my mind! Why haven’t I known this before?
Q
I served carne adovada at my wedding and leading up to the big day I had nightmares that my little nephew would run up to me with saucy hands and stain my dress. I love New Mexico, the food is like none other.
The food there is the best!
Mari Hawley it is adobada, not adovada
@@pipimucha
Falsa!
@@pipimucha In Spanish, the 'v' is often pronounced like a 'b'.
I collected small, medium and large tongs over time and so now use the tong length most manageable with the width of the cookware I'm using.
Man that pork and corn would go so good together in a taco
Delicious food... I have a set of 12" tongs which I purchased over 30 years ago from Williams Sonoma, they are fabulous and sturdy and most resemble the 'winner' of the segment. The lock is definitely not flimsy.. I use them all the time...
Love the recipes and equipment reviews. Thanks for the video
I made this (the adovada) - no changes whatsoever - and it is every bit as wonderful as you said it would be! Big time keeper! ♥♥♥
That corn salad is very different from esquites in Mexico City, but it still looks very good! I might try it.
I love your videos because you edit out eating noises so well. Some channels place the camera close to the mouth of the filming chef and forget that people are watching with headphones. I really love your professionality, thank you! ♥️
I need to try this recipe! It look so good!
Awesome!! I will try this tomorrow
I LOVE the gravity lock/unlock tongs. One hand operation, no fuss no muss and no silicone.
Always so excited when you upload another video
Cooking this rn!! My adobada is in the oven and about to start making that 🌽😋 can’t wait. Thank you ladies 😆🙃😛
Way to go Bridget !! Loved the beer trick..
The corn recipe is amazing.
Come on down to New Mexico Elle. We’ll eat our way across the state. Great recipe. One thing, as a native of New Mexico who has made sooo much red chile sauce, I don’t use the chile soaking liquid for the sauce. Sometimes a couple of the chile pods might be bitter or dusty tasting which permeates the water. Just discard the liquid. Carne Adovada with eggs in the morning is New Mexico on a plate! Delicioso.
I made the corn salad and it was SOOOO delicious! I'd put it on chopped romaine with grilled chicken. It was incredibly delicious and the flavors were so good! I used a roasted diced poblano instead of a serrano. I didn't have Cotija and used crumbled Queso Fresco instead. I'd omit the salt next time because the cheese was salty enough. Its definitely a keeper especially since summer corn is here!
Carne adobada recipe was super easy. No frying the pork just popping it in the oven. I’m trying this recipe soon.
So good!!!!!
Dear Bridget: Thank you so much for teaching me a new use for tongs! LOL!
Looks yummy
In México most of the corn used for elote / esquites is not sweet corn. It can be a flavor shock if you're not expecting it!
Yes, it's hard to find anything BUT sweet corn in North America
Thanks for making me hungry. ;-)
I love that Bridgett always thinks about beer. Haha
She's been a home brewer for decades! She was even shown briefly on This Old House talking about it. Search for the clip here on UA-cam and you should find it!
That’s not esquite but it still looks like an amazing corn salad! 👍🏼 I will try that. Your corn charring is AWESOME!
Why! Why! Why! Can't I "like" more than ONCE???????
For the esquites, wouldn't a really hot, oiled cast iron pan give a better result? It seems odd to use a non-stick pan when you want a quick char.
@Mike's Big Mouth LOL! You've got a point.
I thought you might brown the pork before cooking in the sauce. Would that be a good alternative, or would you not recommend that?
I was wondering about that myself. It would create a lot of extra flavor!
Adovada? Isn't it ; ADOBADA!?
YES
I will be trying a similar recipe,I got a kick out of the boxing match on B or V, if you have Spanish roots the B is correct ,if you have American roots you might favor the V , I think tomorrow I will make some chili cun
Carnie with a side of wackamoli,and halapinos. It's all about where your from 🤣, B is correct
I used to listen to Nine in Tongs back in the 1990's.
Yeah my fav track was head of lettuce like a hole
I made this tonight. I used boneless country style pork ribs which I just cubed. I made the sauce exactly and I feel like its missing something ... maybe a few bay leaves?
Every equipment test they end up choosing the OXO brand. I agree.
I think Oxo must have a really good research & development team. They think about every aspect of using the tool.
I LOVE Elle's hair!!!
Everytime I pass through New Mexico I stop in Hatch, NM and pick up a 40lb sack of dried peppers.
So what’s the best brand of tongs for those of us who think locks are just an annoyance? You can hang tongs up or something.
It's not just about hanging them up when not being used. The lock makes them much easier to lay down while cooking too.
It only took a couple of weeks for me to get used to having a lock on my tongs, but I cook a lot, including helping out a day a week at the restaurant my boss bought. So it might take you a little longer. But the lock really is nice once you get used to it.
I live in PA and we had a very dry summer. As a result, the corn crop was very poor and my heart goes out to our local farmers. Each year, we purchase several bushels of corn, to freeze for our own use. This year the corn was very small and dry but we froze it anyway and were thankful for God's provision.. I love watching your channel and decided to try the Mexican Corn Salad video recipe using two quarts of my frozen corn to make the Mexican corn salad, and we all loved it! You provide a wealth of information and many recipes I have tried and will continue to try. I have never added a comment before with all the UA-cam videos I watch, and wanted to give your channel the positive feedback it is worthy of. Thank you!
I had a boyfriend once who took me to a shabu-shabu place in Boston. Me myself and I decided we had to act sophisticated and like we knew what we were doing. I chose my broth and he chose the meat and in my bra was something that looked like a green bean. I have a geographic tongue and cannot eat heat. So I picked up the green bean and ate it and I don't know what the look on my face was but I'm sure that it blew my eyeballs into my ears!! It was either a serrano or a larger bird chili. Either way I had to continue carrying on a conversation and try to act normal. :-)
14:38 Mexican corn Salad
Oh GEE! OXO won! Who didn’t see that coming?
I’m sure Elle meant eight cloves not eight teaspoons of cloves. 5:00
Every time ATK does a kitchen equipment/tool review you can bet that 99% of the time they'll end up recommending something made by OXO. It never fails.
No, not every time.
@@juansierralonche9864 I said 99% of the time and not 100% 😂😂
I have shorter tongues with ridges at the top and silicone covered. My hands are very disabled and the shorter tongs are easier for me to use and give me more control. :-)
Es Adobada con B de Burro
That carne Asada looks delicious, and for the esquites add epazote and bone marrow.
I already own those tongs. Do I watch too much ATK?
I can’t find New Mexican chili’s can I use something else
You might try ordering some from Amazon. I've ordered a variety of spices and other hard-to-find ingredients and have been pleased. I did Google search your question since it piqued my curiosity too and it seems that if you want a hotter dish, then the guajillo chili would be a good option and conversely if you want a milder dish, then a California chili would be a good option for you to use. Happy cooking!
Oooooooooh yes great chefs, you should at least take a second look!
Those New Mexico chilés look a lot like dried guajillo chilés. Are they a related species?
They're a group of cultivars bred and grown specifically in New Mexico.
en.wikipedia.org/wiki/New_Mexico_chile
Cloves and honey. Where did you get that from. That isn't New Mexican.
I miss pronounce carne adovada and a green light killed my whole family... thanks alot americas test kitchen
In Spanish spelling with a V or B is not optional. Adobada comes from adobo, which is spelled with a B.
That is obviously your opinion but it's not a fact. Words are spelled differently in different places. Thats true in every language. For instance, spellings in American English are often different from their spellings in British English. Sometimes we use the original spelling while their spelling is newer. That's doesn't make either one more correct. If you spell Carne Arovada with a D, it won't be understood to mean this particular dish in New Mexico. It's about communicating etfectively, not just spelling
@@itburns5756 you obviously don't speak Spanish. It's not my opinion but the one from the Royal Spanish Academy (Real Academia Española) who sets the rules. Spanish is not like English. Adobada is the past participle of "adobar". Check a dictionary.
Thank you yes!
It Burns it’s not about opinions, it is about the right way to spell a word from their etymology and origin. Adobe with a B.
@@perfumesylapiceras
That is actually not obvious at all. You're clearly just trying to insult someone who dared to disagree with you. I speak Spanish and can still understand that the word Adobada has a common spelling variation of Adovada, and in the State of New Mexico the word contains a V rather than a B. This is a simple fact that cannot be argued away. When a people in a certain place spell and pronounce a word a certain way, that becomes known as the correct way in that specific area. That's how language works, even Spanish. You can find this info easily, even online. The etymology is not important when one is speaking of spelling variations. Even Spanish place names have acceptable regional variations. Take the word Mexico. There the spelling México is usually preferred. But in Spain, it is often spelled Méjico. It also isn't unusual for Spaniards to spell the U.S. state of Texas as Tejas rather than the standard Texas. Neither is incorrect.
You are being ridiculous and rude here. If you are truly incapable of understanding that spelling variations exist, then maybe you should go back to school and stop trying to "correct" people online with false information so you can feel less insecure about your own lack of language skills.
AdoBada
I LOVEVE YOU GUYS BUT...is it "adoVada" or Ado(B)ada"?
It depends on which country you're in. In some countries V is pronounced B and in some it stays V. Similarly, in some places, ll is pronounced j and in some it's a soft y. Either is fine, it's a matter of accent, rather than a hard rule.
in spanish it's adobada
@@gasfiltered It is actually a hard rule in Spanish when it comes to ortography. Adobada comes from adobar. Therefore it must be written with a B and not a v. dle.rae.es/adobar That's the dictionary of the Royal Spanish Academy. They determine how to write in Spanish.
@@gasfiltered unless you are from Chile you pronounce it adovada, but even there the correct word is adobada
@@perfumesylapiceras
Irrelevant. This is a New Mexico version and they use the V. It's not from Spain.
Great video but the correct spelling in spanish is “Adobada”
This is correct. It comes from "Adobo" . Adovo does not exist.
@@pipimucha
And again, this is from not from Mexico but NEW Mexico. It's spelled with a V.
Jeff, the God of Biscuits that’s as stupid as if I say that now we are going to call your language Inglish, because we say so, and your country Iunaited Esteits for the some reason. Things have correct ways to spell them in their language, if you don’t like it that way, simply say it in inglish, but don’ t change the spelling
@Jeff, the God of Biscuits Well it might exist in New Mexico but is not a recognized word by RAE.
Adobada, please. With a B😉
Go to New Mexico some time. They use the V.
Carne adovada
New Mexico’s version of Mexican adobada, known as "carne adovada" is made for carnivores. Big chunks of pork are marinated overnight in red chile sauce and then slow-cooked for a few hours. The result is tender bites of spicy, meaty goodness. Carne adovada is usually served with beans and/or rice and a flour tortilla. It’s also used as the filling for enchiladas, stuffed into a sopapilla or burrito, or wrapped in a soft corn tortilla as a taco.
It Burns you are not correct, adobe has an etimology with a B not a V, just because some “gringos” decided to spell it different it doesn’t mean it’s right 😒
@@pipimucha
The word comes from early Spanish speaking people who lived in what's now New Mexico, not by "gringos" so get your facts straight. Adovada is a regional spelling and you are not the damn judge of the entire Spanish speaking world. Being narrow minded doesn't make you right. Please get over yourself. In NM it's correctly spelt adovada.
@@pipimucha
How many times are you planning to repeat the same comment I wonder. Etymology pertains to the origin of a word but not to any hard a fast rule about how the word MUST be spelled in perpetuity.
atrinka rac ADOVADA IN NEW MEXICO! Vvvvvvvvvvvvvvvvvv😂
Es “ adobada”, no adovada. No me extraña que tengan como presidente a un mono naranja, son el pais mas rico del mundo, y al mismo tiempo los mas incultos y egocentricos, ni siquiera son capaces de reconocer que lo están escribiendo mal. El hecho de que la receta sea de NM no obsta para que la palabra sea en castellano, por tanto debe estar escrita con “b “, si no les gusta así, inventense otra palabra, pero no digan que es una cuestión de pronunciaciones.
I came here to see that comment. In Texas even we English speakers know it's "adobada."
For English speakers: It is "adobada", not adovada. No wonder they have an orange monkey as president, they are the richest country in the world, and at the same time the most uneducated and self-centered, they are not even able to recognize that they are writing it wrong. The fact that the recipe is from NM does not prevent the word from being in Spanish, therefore it must be written with "b", if you do not like it that way, invent another word, but do not say that it is a matter of pronunciation.
@@nataliakeane7847 I don't know why reading it english just makes it funnier (I'm Mexican).
@@Marin22427 I'm Mexican too, but not fluent in Spanish. When I saw "presidente a un mono naranja" though, I had to know the rest. Popped it into google translate and to my surprise, perfect English. Did Google translate improve a bunch since I stopped taking Spanish classes or something?!
@@nataliakeane7847 it has, although I rarely use it myself. They few times I have used it, l've noticed that it's a bit hit or miss in spanish.
Since there's so many different variations from region to region, it's very difficult to get consistent tone in a translation. I have a feeling Google uses mostly Mexican-American speakers for their software, because I see a lot of terms that only a Mexican-American would use, and sound really odd to native speakers.
Here's a few extreme examples I've heard family and friends use:
1. Mopping: when speaking spanish, many people use the word "mopear", or "to mop", when the correct term (at least in Mexico) is "trapear".
2. Give back (as in "to return"): this one is a pet peeve of mine, because a lot of people use the phrase "dar pa' atrás", which makes absolutely no sense, semantically speaking. The correct verb is "devolver".
I am a mexican living in Mexico and I was shocked that you dared call this esquites recipe authentic. Esquites are almost a soup, not a salad. Esquites are boiled in water with epazote (a herb) and served flaming hot, with some of the boiling water. They are seasoned to each person's taste with mayo (not crema!), lime, salt, chili flakes and cheese.
I can't speak for your "new mexican style carne adobada" since I haven't tasted that, and it looks very different from mexican carne adobada. However, you spelled adobada wrong.
Oh My God YEESSSSS to your comment!!!!!
I wish I could "like" your comment 1000 times!!!!!
You took the words right out of my mouth! Esquite ni que nada!
Adobada, not vada
www.newmexicanfoodie.com/slow-cooker-carne-adovada/
I’m from New Mexico and it’s Carne Adovada!
Just a note in favor of the dish's perfection, the correct spelling is ADOBADA.
You're right!
? Not on any menu I've seen. Though that is how it's pronounced by some.
I think the adovada spelling is a New Mexico thing, is how I always remember seeing it.
@@marihawley so it's adobada elsewhere? Martin's comment confused me because the title is "Carne Adovada" which is correct per every New Mexico menu I've seen.
@@sharaguzzetta9504 I think adobada means marinated in Spanish
I was a 💯 eating with you until you busted out with the f,our tortilla noooo girls noooo tortilla de maiz only with that
If it's the shoulder, why is called the butt???
The "Boston Butt" comes from the shoulder of the pig, but pork butt is higher on the foreleg, while the "pork shoulder" is farther down. No one knows for sure why it's called a Boston Butt, but different states and cities lent their names to various cuts as national packers were standardizing butchering. That's why we now have New York Strip steaks and St. Louis-style ribs. The pork shoulder originally had some other geographically-named cuts. In the meatpacking trade, the Kansas City Sun reported in 1892, “careful requirements are formulated for standard sweet pickled hams and shoulders, New York shoulders, Boston shoulders, California hams, skinned hams, pickled bellies, etc.”
According to meat cutting manuals from the early 20th century, New York shoulders had the shank “cut off above the knee, trimmed close and smooth, and square at the butt.” A “California ham” was not a ham at all but rather a pork shoulder that was “well-rounded at the butt, and trimmed as near to the shape of a ham as possible.” This latter cut was also known as the “picnic”, and that term is now the standard one for the lower part of the pork shoulder. In the 19th and early 20th centuries the word Butt meant “the large or thicker end part of something". In this case it's the bigger end of the pork shoulder.
The term "butt" in this instance isn't referring to a body part, but rather a specialized barrel in which this particular cut of pork was packed in for storage as well as shipping. The butchering technique developed in New England and Boston became famous for it. Butts (large barrels) were packed with the meat and with salt for preservation as there was no refrigeration and the barrels were shipped all over, including overseas. A buttery is also the name for a special room where alcoholic beverages were stored. Prior to modern refrigeration technologies, different food and drink products were typically stored separately in rooms with ideal conditions as to temperature and humidity to prevent spoilage and/or theft. Think of wine cellars and root cellars which are underground where it is cooler during hot summers. Old estates would have had numerous rooms or even separate buildings to store their foodstuffs. It's actually really interesting when you start to learn about how people managed before modern conveniences. en.m.wikipedia.org/wiki/Boston_butt
This is NOT authentic New Mexican carne adovada. We only add garlic, salt and mexican oregano to our New Mexican red chile sauce and we NEVER use cumin. Cumin is Tex/Mex and is never used in tradional New Mexican dishes. Get your recipes from people who were born in the state and have deep roots here not from outsiders or cooks who are from a different state or country. Watch UA-cam videos from people who are native to the state for authentic New Mexican dishes. Thanks....
Adobada ?
iamnm.com/new-mexico-style-carne-adovada-recipe/
ADOBADA***
Adovada is correct in that state.
bentleyr00d , no. The word is spanish and is adobada. You cannot change the spelling of languages when you wabt to, say it in English if you prefer
Jo ADOVADA IN NEW MEXICO
AdoBada, con B
Adobada*
www.thespruceeats.com/carne-adovada-red-chile-pork-stew-2217463
AdoBada ADOBADA, with B please!!! 😥
Elisa Psicóloga-Life Coach NO! In NEW MEXICO ITS ADOVADA
Cloves and honey? Nope
“Adobada” with a b
Adovada if you are in NM.
Juan Sierralonche, adobada it’s a spanish word, not fron NM
Adobada Not Adovada.
What kind of horse poo are you making. Omg no that is not how you make New Mexico chili. If you want real chili let me know.
🙄
By the way you spell chile I wouldn't trust your version.
It’s adobada with a B, not adovada.
Wrong. You can leave a hundred more comments saying this, and you'll still be wrong. In New Mexico this dish is spelt with a V. Do you not understand that different places sometimes spell abd pronounce words differently??? There are plenty of Mexican words that don't exist in Spain
Juan Sierralonche .l.
1. It's "adobada". It comes from adobo and roughly means "that which has had adobo applied to it".
2. Having been to and lived in several locations in Mexico, I can safely say ALL esquites are prepared the same. White corn, butter, cheese (looks like parmesan, but I am unsure as to the type), and hot sauce. Also, don't call it an esquite. Most people in Mexico (except Mexico City) usually call it an "elote en vaso" or some other name that includes the word elote. If you call it esquite people are just going to make fun of you. It's become a joke word that only snobby "cultured" mexicans use seriously.
In NM it's spelt with a V. Whether you approve or not, that's the way they spell it.
It’s actually not called that in NEW MEXICO. We call it ADOVADA like the video states. This is not a “MEXICAN” recipe. And I’m American (New Mexican) and Mexican. We make things a little different than Mexico.
Is not parmesan is cotija, aa kind of dried and salty queso fresco
And here in Puebla we do Call it esquites, it depends on where in México you are
Adobada, adobbbbbbbbbada, not adovada.
No, in New Mexico it's spelt with a V. Don't you think some people would spell it as adobada if that were its name? I promise you it's adovada in NM
It’s Adovada in New Mexico not Mexico
"adoBada"... with a "b". SMH
This is not carne adobada ...
Bridget, your hair looks is such a pleasing shade of dark. That bright blonde in earlier times does not work for you.
sorry, did someone ask you?
Not authentic. Only pork, Chile pods,garlic, cumin. Served with beans and flour tortillas. Good you didn't add tomatoes. Farce cooking.
NM is a big place. Maybe this isn't how you make it in your town, but it's almost exactly how I've always known it. Nothing worse than adovada with no heat. This is like saying a car isn't a car because it's purple, but all the cars in your town are brown. It's still a car even if you don't like it.
what a JOKE! "adovada" 😂🤣🤣😂
This is NOT an esquite. It looks like a delicious corn salad though.. however don't appropriate the name. Also it's spelled carne adoBada.