+
General Discussion

What is authentic carne adovada supposed to be like?

ninrn | Dec 19, 201409:37 AM     16

I was wondering if anyone could tell me what carne adovada supposed to be like when made the traditional way? Is the meat supposed to be cooked to the point where most of the fat has melted into the sauce and it's a bit hard and shreddy, or is it supposed to be plump and succulent?

My first carne adovada was of the second type (a blackboard special at an Albuquerque restaurant that doesn't normally serve it). It was so good I've tried ordering it again at other places only to be disappointed that it's so fibrous. I'm starting to wonder whether that's the real carne adovada and what I had first was an aberration. It would kind of make sense, since I'm sure it was a dish designed to preserve the meat without refrigeration.

Can any carne adovada lovers comment?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How to Navigate Cheap Wine and Score the Perfect Bottle
Guides

How to Navigate Cheap Wine and Score the Perfect Bottle

by Amy Schulman | There is no shortage of cheap wine in this world, but if you want good cheap wine, there are a few...

15 Creamy Soup Recipes for Warding Off Cold Winter Weather
Recipe Round-Ups

15 Creamy Soup Recipes for Warding Off Cold Winter Weather

by Jen Wheeler | Is there anything more perfect than a steamy bowl of soup to fortify you on a bone-chilling winter...

5 Icons of the French Pastry Case That'll Make You Say J'Adore
Guides

5 Icons of the French Pastry Case That'll Make You Say J'Adore

by Patty Lee | The pastry case at a French bakery can hold a dizzying array of baked goods. There are breads, cakes...

How to Feel Right at Home at a Fancy Restaurant
Guides

How to Feel Right at Home at a Fancy Restaurant

by Pamela Vachon | If you're not accustomed to fancy restaurants and are nervous about exactly how to act or what to...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.