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:
Get the recipe for Esquites:
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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.
Cloves and honey. Where did you get that from. That isn't New Mexican.
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 YouTube videos from people who are native to the state for authentic New Mexican dishes. Thanks….
Oh GEE! OXO won! Who didn’t see that coming?
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. 🙂
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. 🙂
Dear Bridget: Thank you so much for teaching me a new use for tongs! LOL!
Everytime I pass through New Mexico I stop in Hatch, NM and pick up a 40lb sack of dried peppers.
I’m sure Elle meant eight cloves not eight teaspoons of cloves. 5:00
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?
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!
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! ♥️
Oooooooooh yes great chefs, you should at least take a second look!
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.
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
14:38 Mexican corn Salad
I can’t find New Mexican chili’s can I use something else
That’s not esquite but it still looks like an amazing corn salad! 👍🏼 I will try that. Your corn charring is AWESOME!
I made this (the adovada) – no changes whatsoever – and it is every bit as wonderful as you said it would be! Big time keeper! ♥♥♥
I thought you might brown the pork before cooking in the sauce. Would that be a good alternative, or would you not recommend that?
Cooking this rn!! My adobada is in the oven and about to start making that 🌽😋 can’t wait. Thank you ladies 😆🙃😛
Adovada? Isn't it ; ADOBADA!?
Adobada Not Adovada.
"adoBada"… with a "b". SMH
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.
Es Adobada con B de Burro
what a JOKE! "adovada" 😂🤣🤣😂
AdoBada ADOBADA, with B please!!! 😥
AdoBada, con B
So good!!!!!
Those elotes look so good! I want to try them. :9
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.
AdoBada
She got bitties
Love the recipes and equipment reviews. Thanks for the video
I was a 💯 eating with you until you busted out with the f,our tortilla noooo girls noooo tortilla de maiz only with that
Cloves and honey? Nope
Way to go Bridget !! Loved the beer trick..
Awesome!! I will try this tomorrow
“Adobada” with a b
Adobada, adobbbbbbbbbada, not adovada.
Adovada kadavra
ADOBADA***
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.