taco filling

Recipe to prepare Rajas con Queso taco filling. The dish is prepared with fresh Poblano chiles, onion, garlic, corn, asadero cheese, and Mexican cream. 

Rajas con Queso

meat Poblano chiles

white onion

corn kernels

garlic

crema (Mexican cream)

Oaxaca or asadero cheese (shredded)

corn tortillas

Salt

Cut the Poblano chile into 2&quot; by 1/4&quot; strips.

Cut the onion into 2&quot; by 1/4&quot; strips.

Finely chop the garlic.

In a medium-hot pan, cook the onion and garlic until the onion starts to soften, about 4 minutes. Do not brown.

Add the chiles and cook for another 4 minutes.

Add the corn and cook for 2 minutes.

Turn off the heat and add the cream. Stir to incorporate.

Add the cheese and stir continually until the cheese is just melted.

Check the salt and add salt if needed.

Serve immediately on hot tortillas.

Amigos, I can&#039;t wait to share this recipe for Carne Adovada (New Mexico-Style Pork Stew With Red Chiles) with you. Spoon-tender chunks of slow-cooked pork swimming in a vibrant and intensely-flavored red chile sauce are perfect for eating like a bowl of chili, stuffing into corn tortillas, or serving with beans and rice.

Carne Adovada (New Mexico-Style Pork Stew With Red Chiles)

ancho chiles

guajillo chiles

dried pasilla chiles

water

onion

white vinegar

salt

cumin

black pepper

oregano

cinnamon

pork shoulder roast (chopped)

vegetable oil

In a medium saucepan, bring the dried chiles and water to a boil over high heat. Cover, reduce the heat to low, and simmer for about 5 minutes, until the chiles have softened. Remove from the heat and cool to room temperature. Drain.

Blend the softened chiles, garlic, onion, vinegar, salt, cumin, pepper, oregano, and cinnamon in a blender until smooth.

In a large bowl or baking dish, mix together the pork and chile purée until the meat is coated. Cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.

In a large skillet, heat the oil over high heat. Add the carne adobada and cook for 10 to 15 minutes, until the meat is cooked through. Cover, reduce the heat to low, and simmer, stirring occasionally, for 12 to 15 minutes, until most of the juices from the meat and adobo sauce have evaporated and the meat has started to brown.

Serve with beans and rice, or use as a filling for tacos.

How can you have a New Mexico Carne Adovada recipie without the New Mexico red chili.  As a New Mexican I am appalled that the substitute was to add it and it was not featured.  This is not Carne Adovada from New Mexico  and should not be advertised as such. 

I love carne adobado (adobada).  Why hasn't New Mexican cuisine spread everywhere?  This is the first time making it.  I am fortunate to have many international grocery stores close by, so I easily could buy all of the ingredients (and then some!).  I smoked my pork the day before and used it that way.  The sauce was exactly what I expected and what I wanted.  Great recipe and anyone interested should give it a try.  Very easy.

Top 2 taco filling recipes from across the web

The most viewed taco filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Rajas con Queso

Carne Adovada (New Mexico-Style Por...

Top 2 taco filling recipes from across the web

The most viewed taco filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rajas con Queso

Carne Adovada (New Mexico-Style Por...

The most viewed taco filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine