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carne en adobo

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

This recipe originates in Panama. The stew is thickened with crumbled corn tortillas and traditionally served over rice with peas.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 1 Hr 20 Min
method Stove Top

Ingredients For carne en adobo

  • 1 1/2 lb
    beef stew meat, cut into 3/4 inch pieces
  • 2 Tbsp
    peanut oil
  • 1/2 c
    green onions, sliced
  • 1 clove
    garlic, minced
  • 1 md
    red bell pepper, seeded and chopped
  • 1 md
    green bell pepper, seeded and chopped
  • 2
    green chile peppers, seeded and chopped
  • 7 1/2 oz
    can tomatoes, cut up
  • 2
    whole cloves
  • 1
    bay leaf
  • 1/2 tsp
    dried crushed oregano
  • 1/2 tsp
    ground cumin
  • 2
    5-inch corn tortillas
  • salt and pepper to taste
  • 1 c
    water

How To Make carne en adobo

  • 1
    Sprinkle the meat with salt and pepper to taste. Brown the beef half at a time in a deep 10 inch hot skillet or Dutch oven with half the peanut oil each time. Remove from the skillet, saving the drippings.
  • 2
    To the drippings, add the green onion and garlic. Cook until the onion is tender but not brown. Return all the meat to the skillet.
  • 3
    Stir in the bell peppers, chile peppers, undrained tomatoes, cloves, bay leaf, oregano, cumin, and water. Bring to a boil. Reduce heat, and simmer for 1 hour. Remove the cloves and the bay leaf.
  • 4
    Soak the tortillas in cold water. Using a paper towel, press the excess moisture out. Crumble until the mixture resembles coarse bread crumbs. Add to the beef mixture. Cook and stir until thickened and bubbly. Serve over hot cooked rice or "Rice with Peas", also posted on this site.
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