I need a good recipe for Asado. I know we have some carnita recipes floating around, but that is not what I want. Help me out. I have way too much pork in the freezer.

Are you looking for "Asado de Puerco"? The north Mexican dish?

Asado in a spicy red chile sauce.

I think it is Asado de Puerco you are looking for. I am traveling right now but if I can get to a computer later I will get you an abbreviated recipe.

This is bite sized pieces of tender pork in a spicy red chile sauce. It is often in a burrito or served as a breakfast meat or with beans and rice. I live up in West Texas, so I may be asking for something using a slang term.

From what I can find online, Asado is actually a Filipino dish and not Mexican.

Fuzzy, you're asking for Asado de Puerco.

I believe you are all correct. It is simply called "Asado" here. I looked up some recipies, but I will hold out for a Good TexAger's recipe.

http://titabarrera.com/asado-de-puerco-al-estilo-regio-de-rita/

Fuzzy, look at this picture and see if what you are talking about looks like this.

I responded to this thread because I had Asado de Puerco yesterday for lunch and it was very, very good.

FYI, on that link there is a very good recipe for it, but it is in Espanol. The few times I have made it, I have made it like this recipe, except I don't use as many chile "Guajillo's" as I find them a little bitter. I also like to spice mine up with some chile piquin's o de arbol if I have them.

Fuzzy said he is in west texas, I think WEST is key....I think you may be looking for a dish that is commonly referred to as "chile colorado". It can be a stand alone dish or sometimes you will see it in burritos. Does it look similar to this?


My wife is from El Paso, and I had never seen that dish before until I went west, and I saw it quite a bit over there and into New Mexico. To be honest I chuckled at her and I said that is just carne guisada, but the taste is different. They also make a "chile verde".

I grew up in Zapata, TX and I never saw this dish in south texas, so it is definitely a west, tx thing.

[This message has been edited by MarylandAG (edited 10/30/2012 11:36p).]

Maryland:
Long time no see on the interwebs. Does that west Texas stuff taste like Asado de Puerco? Your right about the culinary variation once you get past about Del Rio and especially into New Mexico.

I do like that stuff out there as well, it is really good. But don't they make most stuff out there with Beef?

You don't find many, if any places in the Odessa/Midland area that put a spicy red sauce on beef. You are close to El Paso or in New Mexico. We have the Guisada and the Carne con Chile Verde and they are beef with a brown gravy LOOKING sauce. We may have the Chile Colorado made with pork. I did not realize the variations of something I thought so simple.

[This message has been edited by fuzzyfan (edited 10/31/2012 10:22a).]

Maryland's picture is what I think of when someone says asado and I grew up in NM fwiw.

Rick Bayless's Carne con Chile Colorado recipe
I've made this before, and it's turned out very well.

Looks awesome, but I might have to skip the last step.

**If desired, you can reduce the amount of meat to 1 - 1 1/2 lbs. and add one 16 oz. can drained pinto beans the last 15 minutes of cooking.**

In North Central and North Eastern Mexico Asado de Puerco is made with pork. When I have been out west their guisados seem to be all beef.

RGV, I've been around, just haven't posted in the south texas forum in a while.

The chile colorado I've had when we go visit my wife's family does not taste like asado to me.

Also, given the experts on this board I'm probably going to get crushed, but "guisado" to me does not mean a specific dish, as in guisado is pork or beef, to me the term means a "style" of cooking. You can "guisar" alot of things. To me guisado has whole pepper corns, whole cumin seeds, and fresh garlic crushed in a molcajete as the base spices. The other base ingredient is tomatoe sauce or tomatoe paste. You can make pollo guisado, the classic carne guisada, heck you can even do it with veggies, where I come from calabaza guisada (i.e. zuccinni) is not that uncommon. Also, in my experience these are spices more common to the northern part of mexico and south texas. To the original topic, the chile colorado that I tasted had no resemblance tot he guisados I'm used to. When I read the term "asado" I instantly think "in the bbq pit" over mesquite wood. Again, that is just me and what I grew up with.

Alright, I am going to try and get these peppers gathered up and make this. I have a freezer full of pork chops from all of the show pigs that did not show very well. I am going to make two small batches. I am going to try one with mesquite smoked meat and one with plain meat. I will report back with the unbiased results.

If you're going to use pork chops, don't simmer the meat very long, just until it is barely done. Otherwise you'll end up with dry, chalky tasting meat.

Maryland:

Good to see you again. I agree with your assessment above, I think you are dead on. What you state is what I also think of in regard to everything.

To "Guisar" is cook a variety of things. "Carne Guisada" can be a variety of things, it is the style of cooking it, semi-stewed, and not so much the taste.

Asado means "BBQ/Grilled" to me to unless it has "De Puerco" behind it. Thanks boss.

quote:

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I grew up in Zapata, TX

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I'm sorry.

Dude? Zapata has/had it going on. Bass fishing supreme, big ass deer, peyote a plenty, mota about 90% below wholesale and a Sheriff named Siggy. What more could you ask for???

When I grew up Falcon lake was one of the best bass lakes in the state, people would pay alot of money to come hunt in Zapata County, #1 natural gas producing county in the nation at the time so plenty of money around....it was safe to go to mexico, so you could drive up to falcon dam and cross into a little town called Guerrero and go have some awesome chicharones, and tacos, and Joya soda pops!!!

Also you could go have a freaking delicious chicken fried steak at El Paraiso, with beans and rice on the side, we had a fried chicken place I would put up against ANYONE ANYWHERE it was that good!!! and you could go to the Hawk's Landing and have a cheeseburger con frijoles, I am acutally the one that is sorry that you never got to try it!!!!! Would not trade growing up there for anything! You can imagine the shock when I went to A&M, more people in my freshmen chem class than in my entire highschool and I thought the world had turned blond!

Oh and on the cheeseburger con frijoles front, don't knock it till you try it. In fact there was a joint when I was in school in Northgate called the Deluxe Diner they had a burger that had refried beans, crushed fritos, and melted cheddar cheese, and they had these really thin onion rings on the side, oh yeah!!!!!!

but in more important matters I want to know how Fuzzy's dish turned out, report back good sir!!!

[This message has been edited by MarylandAG (edited 11/5/2012 8:09a).]

http://www.mexicoinmykitchen.com/2008/12/pork-stew-nuevo-leon-style-asado-de.html

This is the recipe I ended up using. The other recipe, ASADO DE PUERCO AL ESTILO REGIO DE RITA did not google translate about half of the ingredients with a quantity. So I searched and found this other recipe. As Htown told me, be careful using pork chops. I was careful, but cooking show pigs bred for leanness in this manner is difficult. I was really happy with my peppers, but will really have to evaluate my decision to put cloves and cinnamon in Mexican food. Final thoughts - I will go with the Rick Bayless recipe. Less is better on the chilies. Too many make my stomach hurt, as maroon is the wrong color for the sauce. I need a bright red. I will grill, smoke or fry my pork chops and go buy a shoulder. Off to the next recipe and I will feed this batch to the raccoons.

Show pigs are not bred for leanness. They are bred so the judge at the show can determine the hog's market readiness, and place them based on that.

My dad's an ag teacher and every pig we've gotten from the county fair has been excellent.

[This message has been edited by fav13andac1)c (edited 11/13/2012 9:56p).]

[This message has been edited by fav13andac1)c (edited 11/13/2012 9:59p).]

Your right.

[This message has been edited by fuzzyfan (edited 11/14/2012 8:17a).]

It also depends on how well the kid raising the hog fed it. If you got a hog that didn't have enough fat on it, you may have gotten one that was sifted, or didn't place very well.

Again, your right. Can't argue with the son of an ag teacher. EXCEPT, I have the same degree and teaching credentials as your old man and maybe better if he is not an Aggie. I appreciate you trying to add something constructive here, but this is not a stock show or meat grading thread.

He did graduate from A&M, but that's besides the point. If you feel like I was trying to talk you down or something like that, it wasn't my intention. I realize I looked like I thought I knew it all with the ag teacher statement. I was just saying that's how we get our show hogs, and I'm guessing that's how you get yours too.

To get back to topic, I hope your next recipe turns out better than this one.


[This message has been edited by fav13andac1)c (edited 11/14/2012 11:46a).]

You are looking for Carne Adovada. I lived in New Mexico for a year...this dish is served at every Mexican restaurant. It's pork stewed in a spicy red chili sauce. It's the only thing I miss about that place.


INGREDIENTS
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
6 ounces dried New Mexico red chiles
2 tablespoons lard or vegetable oil
1 medium yellow onion, small dice
Kosher salt
Freshly ground black pepper
6 medium garlic cloves, finely chopped
1 bay leaf
3 pounds boneless pork shoulder
INSTRUCTIONS
Place the coriander and cumin seeds in a large frying or cast iron pan over medium heat and toast until fragrant, about 3 minutes. Remove from the pan and let cool. Using a spice grinder, grind the seeds into a fine powder; set aside.
Rinse the chiles in water and pat them dry with paper towels. Place half of the chiles in the large frying or cast iron pan and toast over medium heat until slightly puffed and fragrant, about 2 to 3 minutes. Transfer to a cutting board and repeat with the remaining chiles. When they’re cool enough to handle, cut the chiles in half lengthwise, then remove and discard the stems and seeds.
Place the chile halves in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce the heat to low and simmer until softened, about 5 minutes. Remove the pan from the heat and let the chiles cool slightly in the cooking liquid, about 30 minutes. Using a slotted spoon, transfer the chiles to a blender. Add 1 cup of the cooking liquid and blend until smooth; set aside.
Heat the lard or oil in a large frying pan over medium heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the garlic, reserved coriander-cumin powder, bay leaf, and reserved chile purée, season with salt, and stir to combine. Cook, stirring occasionally, until the flavors start to meld, about 5 minutes. Remove from the heat and let cool to room temperature. Meanwhile, heat the oven to 350°F and arrange a rack in the lower third.
Rinse the pork and pat it dry. Generously season the roast all over with salt and pepper and place it in a roasting pan or Dutch oven. (The roast can be cut into large pieces if it doesn’t fit easily in the pan.) Pour the cooled chile sauce over the pork and spread it all over to coat the meat. Cover the pan tightly with foil or a lid. Roast until the pork is tender and easily pulls apart with two forks, about 1 1/2 to 2 hours.