I distinctly remember my first dish of adobada.
It was eons ago, maybe 15 years? Armando and I had gone to Dallas to visit his family and we met his father at a Mexican restaurant in Oak Cliff; a neighborhood that is now trying its hardest to be the next Williamsburg but then was just the warn-around-the-edges part of Dallas where Armando grew up.
His father ordered Carne Adobada and what came was a tangle of braised beef, onions, and peppers that made me regret whatever it was that I ordered. I must’ve been looking at it longingly because before I knew it my father-in-law had made me a taco with the red-tinged meat and laid it on my plate.
Adobada and its New Mexican cousin adovada are kinda-sorta the same thing. The New Mexican version is more along the lines of a chili made with hunks of pork, not beef, braised in a puree of dried New Mexican chiles.
Mexican adobada (confusingly enough also sometimes spelled adovada) is pretty much anything cooked in adobo sauce. Adobo sauce is also made with red chiles (usually anchos) but has a distinct tang from vinegar.
You can most certainly make your own adobo sauce, you go-getter you! But there are plenty of really tasty prepared adobo pastes out there so you don’t necessarily have to. I like to use the Doña Maria brand (I was not compensated for saying that) because it is reliably good and pretty easy to find.
While not traditional, I added a few tomatillos to the braise. They add a nice touch of sour so characteristic of a good adobada and also act as a tenderizer, making the meat ultra succulent even after a long simmer in the slow cooker.
Carne adobada makes exquisite tacos and this recipe makes a ton so you could do a little taco bar action here by just setting out the slow cooker and surrounding it with warm tortillas, sliced radish, some guacamole, and a nice crunchy slaw for your next party.
But we also like to eat it in rice bowl form, with black beans, avocado slices, some fresh cilantro, and even a few pieces of sweet pineapple, and if you can find some chili-lime cashews those are pretty great sprinkled over the top too!
Have a great weekend!!!
More SLOW COOKER recipes
More BEEF recipes
- ½ cup packed adobo paste
- 3 large tomatillos, husks removed and quartered
- 4 cloves garlic, chopped
- ⅓ cup fresh-squeezed lime juice
- 2 teaspoons kosher salt, plus more for seasoning
- 2¼ cups chicken broth, divided
- 4½ pounds beef chuck roast
- ¼ cup olive oil
- 2 large onions, sliced
- 2 jalapeños, sliced
- Combine adobo paste, tomatillos, garlic, lime juice, salt, and ¼ cup chicken broth in a blender. Blend on high until smooth.
- Generously season beef on all sides with salt and pepper.
- Heat oil in a large frying pan over medium-high heat. Once shimmering add beef and brown about 4 minutes a side (you might need to do this in batches depending on the size of your pan).
- Meanwhile, place onions and jalapeños on the bottom of the slow cooker.
- Once beef is browned transfer to the slow cooker. Pour off any fat from the frying pan into a heatproof bowl. Return pan to heat and add 1 cup of the broth to the frying pan. Scrape any browned bits off the bottom of the pan with a wooden spoon then pour broth into the slow cooker.
- Add adobo mixture and remaining 1 cup of broth to the slow cooker, cover, and cook on low for 8 hours or high for 4.
- Beef should be fall-apart tender when done. Shred meat and serve as tacos, enchilada filling, on top of a rice bowl, or straight from the pot with a fork. Add more salt as needed.
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