Adobada

Adobada (Spanish for "

marinades closer to al pastor.^[1] It is generally served on small, pliable maize tortilla along with sautéed vegetables and cheese

.

New Mexico

"Carne adovada" is a baked meat dish that is a specialty in New Mexican cuisine. In its simplest form, raw pork is cut into strips or cubes and placed in a large plastic bag with New Mexico red chili powder or minced red chili peppers (Hatch, Chimayo, or guajillo chili peppers), garlic, oregano, cumin, lime/lemon juice and/or vinegar, and salt, then mixed and refrigerated overnight. The dish is cooked by baking at low heat wrapped completely in foil or in a covered dish like a casserole dish to keep the meat moist.^[2]^[3]

The southern New Mexican version is usually pork cut into strips and chunks.

papas

with a fresh vinegar slaw or salad.

Another version is found in central New Mexico. Chunks of pork are dipped in milk and rolled in a dry rub of red chili con pellejo, garlic powder, salt, and cumin. These are tossed into a large fry pot with

chicharrones and deep fried until crisp on the outside and tender and succulent inside.^[6]

Mexico

In certain states in Mexico, carne adobada refers to marinated pork meat. It is a very common ingredient for

tacos, in the area of Colima, Jalisco and Michoacán states. In some parts of the state of Guerrero, it is known as "carne enchilada" which means chili dressed meat. In the "Huasteca" area (San Luis Potosí, Tampico, Veracruz and Hidalgo) it may be called "cecina enchilada". Cecina stands for the thin cut steaks. Most of the Mexican variations of adobada use guajillo or chipotle

chiles for the marinade, both of which can be hot and spicy.

The combination of spices, chiles, and vinegar used for the marinade is called "

cloves, bay leaf, and/or nutmeg

, which are not typically used in the New Mexico-style dish.