Carne Adovada

Carne Adovada

17 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    4 h
  • Ready In

    20 h 20 m
Recipe by  Clowe

“I learned to make this spicy red chile dish by experimenting in my kitchen after enjoying it at a friend's place. It takes a while to make, but it is well worth it. Serve hot with tortillas, cheese, lettuce, tomatoes, salsa and sour cream. This also works well with a pork roast.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a medium bowl, combine the chili powder, cornstarch, lemon juice and water. Mix together well. Place the meat in a resealable plastic bag with the marinade and turn to coat thoroughly. Marinate in the refrigerator for 6 to 16 hours.
  2. Place in a slow cooker and cook on high setting for about 4 hours, or until the meat is completely cooked and shreds easily.

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Reviews (17)

Rate This Recipe


This was very good, although I was expecting it to taste more authentic, tasted jult like a roast to me. It was very good in a burrito with beans and all the fixins, this helped a lot with the taste better than on its own.



Recipe is so easy and tasty! We thought it needed salt.



I really thought this recipe would be hotter than it is, but my husband and I both thought it was great. We used the meat to make soft tacos, but I am already looking to try new recipes with it. The meat has a mild smoky flavor.

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Amount Per Serving (8 total)

  • Calories
  • 495 cal
  • 25%
  • Fat
  • 36.8 g
  • 57%
  • Carbs
  • 7.1 g
  • 2%
  • Protein
  • 34.7 g
  • 69%
  • Cholesterol
  • 108 mg
  • 36%
  • Sodium
  • 206 mg
  • 8%

Based on a 2,000 calorie diet



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Carne Adovada


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Mom's Carne Guisada