clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Carne Adovada - Authentic New Mexican recipe

Carne Adovada

  • Author: Ben
  • Total Time: 48 hours 20 minutes
  • Yield: 4-6 servings 1x
  • Diet: Gluten Free


Simple, Fermented Carne Adovada



For the Ferment

  • 3lbs (1.5 kg)  beef chuck roast, stew meat, or pork shoulder, pork butt, or bone-in pork shoulder- cubed
  • ½ tsp (2.5 ml) ground coriander
  • 1 TBS (10 ml) Mexican oregano
  • 1 TBS (15 ml) brown sugar (or honey)
  • 1 cup (240 ml) homemade red chile 
  • 3 TBS (45 ml) yogurt culture
  • 2 tsp (10 ml) kosher salt
  • 1 cup (240 ml) chicken stock

After Cooking

  • 3 TBS (45 ml) corn starch
  • 1 cup (240 ml) red chile



The Ferment (if not fermenting, skip steps 3&4)

  1. Start by cleaning and cubing your meat and placing it in a large bowl. Cleaning = removing any big chunks of fat.
  2.  In a separate bowl, combine your coriander, oregano, brown sugar, and red chile. Stir until well combined then pour over cubed meat.
  3. Get a kitchen towel and scoop a cup of yogurt into it. Over the meat, squeeze out 3-6 TBS (95 ml) of yogurt culture. Stir meat concoction, cover, and place in fridge for 2-5 days.
  4. Stir meat every day, smelling it to make sure it isn’t turning sour. A slight tang is perfect, but an abrasive sour punch to the nostrils is NOT GOOD.
  5. Remove from fridge and place in pressure cooker. Set at high pressure for 20-minutes.
  6. Vent pressure cooker after it has finished cooking. Stir. Add in additional cup of red chile.
  7. Thicken by ladling a 1/4 cup (60 ml) of adovada juice and whisking in 3 TBS of corn starch. Pour slurry back into adovada and stir.
  8. Enjoy! (Don’t forget to make your tortillas! [LINK])



If not fermenting, you can blast through the cooking and prep process in under an hour. Just before thickening, add in 1 TBS of apple cider vinegar or lime juice. It’ll give you some tang without the days in the fridge.

  • Prep Time: 2 days
  • Cook Time: 20 minutes (on high pressure)
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: New Mexican

Keywords: Carne Adovada Recipe, Homemade Carne Adovada, New Mexican Carne Adovada, Mexican Carne Adovada