How to Make Carne Adovada and Esquites

Byamazingfoodstv


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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44 Comments

  1. 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.

  3. 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….

  5. 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. 🙂

  11. 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!

  12. 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! ♥️

  15. 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

  25. 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.

  32. 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.

  44. 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.

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