Adobada

Adobada is generally pork marinated in a "red" chili sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to al pastor.

[5] Fermented meat was a way of preservation and imparted a "sour" taste to the pork which explains why modern New Mexican adovada recipes call for a bit of white vinegar or lemon/lime juice.

The dish is then baked until the meat is tender, moist and succulent on the inside while encrusted with a semidry and crisp red chile exterior that is almost blackened.

Chunks of pork are dipped in milk and rolled in a dry rub of red chili con pellejo, garlic powder, salt, and cumin.

Many carne adobada recipes from Mexico use the spices allspice, cinnamon, cloves, bay leaf, and/or nutmeg, which are not typically used in the New Mexico-style dish.