My New Mexican-ness requires me to point out that garnishes used (lime, cilantro, green onion) are actually pretty rare in NM cuisine and IMO throw off the flavor and nuance of the chile. Keep doing it if it tastes good but it's not really authentic or traditional. The more OG route would be a melting cheese like cheddar, shredded lettuce, and diced tomato.
This is a Mexican recipe, not an American recipe. Lime and Cilantro are authentic and traditional to Mexican cuisine. The New Mexican Chile used, it's original name was Chile de Norte.
@@john.jeremywilliams2241 I'm with Dan Yaker--this is a New Mexican dish, and el mero mero version doesn't have cilantro and Iime, I've never seen it in Mexico (though cochinita pibil and other recipes are similar)
@@john.jeremywilliams2241 I would disagree and say that it's *neither*. The cuisine of NM developed in parallel to modern Mexican cooking. It didn't cross a border. And like many of the families there, it predates the border in fact. It reflects a limited high-desert pantry. If you still want to think of it as a Mexican dish then it is a regional one that doesn't use cilantro or lime. A quick google image search of New Mexican Cuisine confirms this as well.
My New Mexican-ness requires me to point out that garnishes used (lime, cilantro, green onion) are actually pretty rare in NM cuisine and IMO throw off the flavor and nuance of the chile. Keep doing it if it tastes good but it's not really authentic or traditional. The more OG route would be a melting cheese like cheddar, shredded lettuce, and diced tomato.
This is a Mexican recipe, not an American recipe. Lime and Cilantro are authentic and traditional to Mexican cuisine. The New Mexican Chile used, it's original name was Chile de Norte.
@@john.jeremywilliams2241 I'm with Dan Yaker--this is a New Mexican dish, and el mero mero version doesn't have cilantro and Iime, I've never seen it in Mexico (though cochinita pibil and other recipes are similar)
@@john.jeremywilliams2241 I would disagree and say that it's *neither*. The cuisine of NM developed in parallel to modern Mexican cooking. It didn't cross a border. And like many of the families there, it predates the border in fact. It reflects a limited high-desert pantry. If you still want to think of it as a Mexican dish then it is a regional one that doesn't use cilantro or lime. A quick google image search of New Mexican Cuisine confirms this as well.
you're all wrong. this recipe is just a rip off of cooks illustrated with nothing original. not NM or Mexican, just straight plagiarism
@@SM-nd3yr we don’t use lime in New Mexico.
Good recipe. Thank you, God bless you.
This is pretty close to New Mexico authentic Carne adovada… looks good
We really keep secrets here don't we. Lol
@@MrNinjanate007 Absolutely 😂😂😂
Imma start exposing our food soon. 🤭 don't be mad at Mr! Lol
@@MrNinjanate007 never. The world will be a better place with our food lol
I ate that dish in NM and loved it, do you know if those chiles can be found outside NM? Great recipe by the way!
Yes! They can be found at most Mexican markets. You can also order online amzn.to/3WEp17J
Thank you! The one we ate in Albuquerque was so spicy that it gave me palpitations but it was so good!
As a New Mexican, I can say honestly say that this is not authentic.
This is all wrong
"Adobada"
Carne Adovado is marinated in the sauce. This isn't.
Yes! It’s marinated in straight up fresh red chile.