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?