Carne Adovada Con Huevo filled with lots of southwestern flavor. Carne Adovada is a favorite here in New Mexico. It is pork that has been marinated in red chile and baked to perfection. It makes a great addition to any breakfast. This dish is piled high with hash browns, pinto beans, carne adovoda, cheddar cheese, and finally topped with a fried egg.
- Carne Adovada (see link below for this recipe)
- 4 Eggs
- Frozen Hash Browns
- Shredded Sharp Cheddar Cheese
- 1 can Pinto Beans
- For the Carne Adovada recipe please see link below.
- For the hash browns prepare according to package directions.
- Warm the pinto beans in a small pan for about 5 minutes or until heated through.
- Fry an egg in non-stick skillet. I like non-stick because it requires less oil. (Trying to keep it healthy.) Using cooking oil or cooking spray grease the pan. Cook eggs with a lid. This helps them cook quickly and evenly.
- Transfer beans, hash browns, carne adovada, and fried egg to serving dish. Season with salt. Sprinkle on cheddar cheese and serve.
This is a favorite at Casa Linda, my family loves when I make it. “Carne Adovada Con Huevo” this dish includes pork marinated in New Mexico red chile. The carne adovada is served with pinto beans, hash browns, sharp cheddar cheese, and finally is topped with and a fried egg. This is a great weekend breakfast, when you have the extra time to make something totally amazing.
A Southwestern favorite – Carne Adovada made from pork and New Mexico Red Chile powder – this is an AMAZING RECIPE. Carne refers to the pork meat and adovada means marinated. So Carne Adovada is pork that has been marinated in a spicy red chile sauce and slow baked to perfection.| www.ceceliasgoodstuff.com CLICK HERE FOR THE RECIPE “CARNE ADOVADA”
I am so excite to announce my first cooking class. Please join me at Now We’re Cooking for my first of three southwestern cooking classes. February 9th, 7pm – 9pm “The Perfect Southwest Brunch” featuring recipes from my new cookbook “Flavor of the Southwest” Call Nancy at 505-857-9625 to make your reservation. Class fee is $40 plus tax. I hope to see you there!
Paula of Fort Worth, TX says, “Wow! This fabulous cookbook has its new home on my coffee table in my Great Room. I so love sitting in the room sipping coffee and looking through this incredible assortment of recipes that are so beautifully displayed–what an amazing job on this, Cecelia!!! It is my all-time favorite cookbook, Congratulations!!!” and Lucia of Albuquerque, New Mexico says, “Yesterday I made the GREEN CHILE MUSHROOM SOUP from Cecelia’s new cookbook “Flavor of the Southwest.” Not only was it EXTREMELY DELICIOUS, but EASY TO MAKE, especially within the 40 minute time frame. I substituted oyster mushrooms and they were definitely a perfect meat substitute, giving the soup a full body. I had everything in the cupboard except the navy beans, so I substituted with sweet corn which I did have. We loved it and I can’t wait to try more of the recipes from the cookbook.”
GOOD STUFF people are saying about my new cookbook “FLAVOR OF THE SOUTHWEST” – Ashlin from Washington, D.C. – I can’t wait to cook something out of this beauty!
Friends enjoying the new cookbook! I love her expression.
My new cookbook is now available “Flavor of the Southwest” – 320 pages of 150 beautiful southwestern recipes. Each recipe has a beautiful coordinating picture of the finished dish. The first section gives a description of different types of chile peppers used in our southwest cuisine. Many of the recipes included in the book have been in my family for four generations. This will make a great gift. See it here – “FLAVOR OF THE SOUTHWEST”
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