Carne Adovada tips please?
So I first made some pretty great salsa de chile rojo and then I made my first homemade
carne adovada. It's GREAT! If I do say so myself, It's the best I've ever had.
So, other than eating it off of a plate with rice like I've been doing, what else should I do with it?
It's a burrito filling right?
(Yes, I know this is old.)
I live in NM and I love carne adovada (I just made a batch which is what prompted me to search here).
I use it plain with eggs for breakfast,
As a filling for burritos or sopapillas,
Served over chile rellenos and more.
My personal favorite is with a bit of cheese in a warm flour tortilla.
Oh, and if you top it with a chopped green chile sauce with lots of green chile, it's even better, IMHO.
I often top with shredded cheddar cheese, but I've never mixed it with beans, but I suppose one could. I may have to try that.