Posted on

Blanket Buds

Besides being incredibly tasty and hand-made with love by our surly team of smokers, our Bison Buddies are versatile. You can eat them on their own, pair them with your favorite spicy mustard or use them as a non-mysterious hot dog meat alternative. But, if you have 9-12 minutes and you want to make some extra special buttery, flaky snacks, we suggest: Blanket Buds. You only need two ingredients plus what ever adventurous dipping sauce you prefer.

Ingredients

Pillsbury™ Butter Flake Crescent Dinner Rolls

A six pack of Bison Buddies

Instructions

Pre-heat your oven and cut your Bison Buddies into smaller pieces. After prepping your buds, you’re going to follow the Pillsbury™ instructions word-for-word with an additional and easy step of cutting the pre-indented dough into smaller triangles.  Number of buds = number of triangles you’ll need. Six buds should yield around 20 +/- Blanket Buds. It’s up to your math.

Bake the buds and share with friends!

FOR AN EXTRA CHALLENGE:

Add cheese. You won’t regret it. Add the cheese.

 

 

Posted on

Deep Cuts, Volume 1: Pancetta Fantasia

Now that the summer rush is over, and the mayhem of December has only begun to fully impact our shop, I have had a lot of time to reflect on our products. Sure, they’re great (some award-winning). Sure, we as a deli have concocted a large number of sandwiches and platters to show them off. Sure, you may have read the blog posts and online reviews, or have yourself experienced dreaming about them. But have any of us fully experienced their potential? This new column is a stab at indexing the various applications and combinations of the products available at our humble deli. It originates from discussions with coworkers, my own experimentation, standard (free!) sample combinations we’re fond of offering to our beloved patrons, and NWS takes on classic dishes. Hopefully, it will someday incorporate NWS crew-approved suggestions from you, dear reader. These are some ideas from my first day of R&D. This will be serial. This is only the beginning.


First up, we have pancetta recipes. Pancetta is an Italian-style bacon made of pork belly meat. Here at NWS, we make our pancetta with high-quality Minnesota-raised Berkshire pork and smoke it to savory perfection. Though it is commonly served cold-cut, we most prominently feature crispy pancetta alongside maple-sage smoked turkey breast on our best-selling daily (Thursday) special, the Clubhaus. It’s also available for purchase by-weight from our deli—sliced is best for sandwiches, charcuterie arrangements and crispy bacon; otherwise I’d recommend a slab 1-2” thick.

 

Pancetta combinations

 

  • Pancetta & peas – This one speaks for itself. Cube some pancetta, strain a can of peas, fry up the pancetta in a pan, and once it’s bubbling in its own grease, throw in the peas. Serve it as is, as a side; or throw it over brown rice and call it a light meal.
  • Pancetta potatoes – Looking for a bit more bang for your buck? This tip is a favorite of our beloved owner, Eric. When you fry your pancetta, save the grease for delicious fried potatoes. Season with rosemary, thyme, or your choice of herbs.
  • The Pan-Cheddar – Brace yourself. To be honest, I am salivating, perspiring, and hyperventilating thinking about this one. It begins with a story:

Once upon a time, when NWS began selling Widmer’s (amazing!) Two-Year Cheddar, the staff lost their collective mind. We are big fans of snacking around here, and as such, we began experimenting with and munching on cubes of that sweet, sweet cheddar, until the time came that we had eaten more of the “Forbidden Cheddar” than we had sold. Those were decadent and magical times, and though they are missed, they will never be forgotten. One of my favorite experiments is a sandwich, which will probably never make it onto our menu, but is easily attainable for our customers. It has three ingredients—all available for purchase from our deli: pancetta, Widmer’s Two-Year Cheddar, and a bagel. The instructions are simple: in a pan or in the oven, melt as much cheddar as you see fit on top of as much pancetta as you see fit (a thin layer of cheddar over a quarter inch-thick slice of pancetta works for me, but really, go crazy); toast a bagel; put the two together; die and go to food heaven.

 

 

 

 

 

The possibilities of NWS smoked pancetta are as limitless as your imagination. Customers have often bragged to me of their delicious pancetta jam and soup recipes, though since they have yet to bring me any samples, the jury is still out—If I’m talking about you and you’re reading this, get at me: sales@nwsmokehaus.com cc: Ned. Anywhere you want a high flavor-impact meat to influence your dish, smoked pancetta is a worthwhile option. Or you could just take a page from my playbook and treat it as its own dish right off the slicer. I won’t judge you.

Like what you read? Stay tuned for more of Ned’s natterings, Recipes, 5 Things, and more by following us.

Posted on

5 Things To Do With Porketta

porketta

5 Ways to Cook Smokehaus Porketta

So, you’ve got your beautiful hand-rolled slab of heaven – now what? There are many ways to cook Porketta, including a straightforward, roast til it’s hot approach. But for the creative-hearted and culinarily curious we have assembled a short list of preparations for your dining pleasure.

 

 

  1. Low and Slow: Roast Porketta at 325, covered and doused with a cup or so of liquid (white wine, lager, chicken stock or even a mild fruit juice such as apple will do). Keep it covered for the first hour and a half, then uncover and continue to roast until fall-apart tender (maybe another 45-60 minutes). When ready, take the roast out, let it sit for 5 minutes, and then shred like your life depends on it. You can use forks, tongs, or even gloved hands (but be careful – it will be hot!). Eat the whole delicious mixture over mashed potatoes, with your favorite pasta, or on a hard roll.
  2. Grill it: Because the Porketta is fully cooked, you need not worry about finessing your fire too much. You can reheat the Porketta in your oven at a higher temperature (say, 375) and when it because hot to the touch, transfer to a hot grill to crisp up the exterior crust. The results will be crunchy, smoky, and oh-so-meaty.
  3. Cute it Up: Cube it up? Cube your Porketta by cutting it into ½ inch chunks. Sprinkle with paprika and gently fry on a medium-heat skillet until the sides are crispy. Skewer them with other bite-sized cubed items like potatoes, cocktail onions, fennel, or sweet peppers (or our favorite – all of the above!). Serve on your holiday menu, or as an appetizer for a dinner party, or as a very high class midnight snack.
  4. Take it to the Club: Make an incredibly savory club sandwich by layering thin slicesof Porketta, right out of the package (it’s fully cooked, you know) with shaved fennel, sundried tomatoes, and crispy pancetta, and lemon basil mayonnaise (you can just amp up your Hellman’s with a dusting of lemon zest and handful of shredded basil or you can make your own). You can serve it on stirato or focaccia, but if you’re feeling sinister might we recommend a triple-decker with slices of your local grocery store’s most pillowy version of Italian bread, toasted.
  5.  Go Full Holiday Roast: Place your Porketta on a rack in a large roasting pan, uncovered. Begin roasting the Porketta at 375 while you prepare your other ingredients. Wash fingerling potatoes or quarter them, quarter fennel, rutabaga, and or sweet potatoes. Toss all with olive oil and light salt (the Porketta is going to help flavor them all) and arrange them in the now-hot roaster when they’re ready (make sure you take the roaster out of the oven to accomplish this – safety first!). Cook all until vegetables are soft – around 45 minutes to an hour. Serve with something green, like Swiss chard, Brussels sprouts, or green beans. Buon appetito!

 

 

porketta

Posted on

Andouille Stuffing Recipe

Kick the heat just a notch up with adding some Andouille to your super secret family recipe or maybe try ours out this Holiday Season.

Andouille Stuffing Recipe

  • 1 lb Andouille Sausage, diced
  • 3/4 c (1 1/2 sticks) unsalted butter plus more for baking dish
  • 1 lb of good-quality day-old white bread, rye bread, cornbread, or a mix, torn into 1″ pieces (about 10 cups)
  • 1 1/2 cups of fine-diced shallot
  • 1 1/2 cups 1/4″ medium-dice celery, with leaves
  • 1/2 cup chopped flat-leaf parsley
  • 2 T chopped fresh sage
  • 1 T chopped fresh rosemary
  • 1 T chopped fresh thyme
  • 1 ts salt
  • 1 ts freshly ground pepper
  • 2 1/2 cups broth of your choice, divided
  • 2 large eggs

 

Preparation

  1. Pre-heat oven to 250F. Butter a 13x9x2 inch baking fish and set aside. Scatter bread(s) in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a large bowl.
  2. Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; sauté Andouille until browned and crisped and remove from heat.
  3. In the same pan, throw shallots and celery. Sauté until golden, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper.Pour in 1 1/4 cups broth and toss. Let cool.
  4. Preheat oven to 350F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake about 40 minutes.
  5. Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

 

Posted on

Top Five Boursin Recipe Ideas

boursin jars

Boursin is a versatile, flavorful, creamy addition to many meals. We started making Boursin at Northern Waters Smokehaus on a whim and it has now become one of our most popular cheese case items. Over the years, we’ve learned to concoct some simple dishes with our Boursin, adding an herbal, lemony lift to veggies and meats alike. Our Mother’s Day Gift Box is a favorite – the combination of smoked Sockeye salmon, crispy crackers, and fluffy cheese is an elegant, binge-worthy snack. Here are the top 5 Boursin recipe ideas (so far) for you. For more exact recipes, email creative [@] nwsmokehaus.com and we’ll do our best to get you cooking with Boursin to mathematical perfection!

Five time-tested, Smokehaus-approved recipe ideas for our Boursin:

#5: Boursin and Endive Bites

Belgian endive is almost always available at the grocery store, even here in the Great White North. These delicate little torpedoes of green are crisp, sweet, and very slightly bitter – a perfect foil for creamy, citric, floral Boursin. Simply trim the endive ends and gently separate the leaves. You will find a delicate little shovel – a great conduit for many mediums, and excellent for a dollop of Boursin. Use a teaspoon to smear the Boursin or get fancy and pipe it (with a pastry bag or clipped plastic one – up to you). We garnish ours with jolly little Sweetie Drops, or pickled Peruvian peppers, but feel free to use your own favorite garnish – paprika, parsley, anything pickled – or go au naturale and let the bite speak for itself.

#4: Steak and Boursin

What can we say? Compound butter + grilled beef = heaven on earth. Useful on any cut, but especially the fatty, interesting ones, like New York strip, Boursin will be the equivalent of a Valentino gown on Sophia Loren: it will cling to it in all the right places. Salt and pepper your steak, let it get to room temperature, cook it over or under hot flame for your desired temperature, let it rest for 5 minutes, dollop with a Tablespoon of Boursin, and let rest for at least another 5 minutes. Devour, with or without starch to sop up the resulting incredible juices.

#3 Chicken and Boursin Surprise

The real surprise here is that this doesn’t exist at every fast-casual American eatery on the planet. This is a simple yet luxurious meal that is quick to construct, satisfying, and actually makes great leftovers for sandwiches. Pound chicken breasts to a ½ inch thickness, spread an even layer of Boursin approximately ¼ inch thick,  and add a layer of cured muscle meat, like prosciutto, jamon serrano, or copa (if you live near the Smokehaus deli or are a member of our Smokehaus of the Month Club, we recommend asking for our Speck or Lonzino). Roll the cutlets into wheels, secure with toothpicks, sprinkle with salt and pepper, dredge in flour, and fry in good oil until golden and cooked through (165 degrees). Great with buttered, Parmiganno’d pasta, roasted asparagus, or sliced after cooling and served on a leafy green salad.

#2 Boursin Toast

Inspired by a local business that boldly decided to exclusively offer coffee and toast (we miss you, JPH!), we salute the simplicity of a crusty, magnificent slab of Duluth sourdough stuffed into the nearest (and most accommodating) toaster, grilled to pedal-to-the-metal blackish-brownish, and smeared with enough Boursin that it qualifies as a “barge.” Extra points for those who first slather their toast with butter, but enough Boursin will certainly do the trick. Top with sun-ripened tomatoes, crumbled bacon or pancetta, a raisin smiley face (probably gross, but pretty kitschy, no?), or nothing at all.

#1 Boursin and Smoked Turkey Sandwiches

At the risk of redundancy, we here at the Smokehaus are really into sandwiches. We live sandwiches from the moment we flick on our meat case lights and start cutting cucumbers in the morning to the end of the day when Jerry ushers out the last stray customer with a flourish of his vest and stamp on their sandwich card. We fully realize that many would place a steak at #1 on this list, especially considering that a lowly turkey sandwich had secured the top ranking. But we are not many. We are sandwich people. Our original intent for Boursin was on a turkey sandwich, but we quickly realized the delicious nature of said sandwich would backfire and we would have to hire a whole separate person in the summers to exclusively make Boursin to keep up with demand. So here is the catalyst for the hundreds of cute little medicine jars of Boursin we sell, revealed at last, The Green Meanie: buy or make some naan (we use Stonefire, and it’s really good), and warm it in the oven. Slather liberally with Boursin. Aim the point of your naan to the left to orient the sandwich. In a vertical line down the center, place an even row of cucumber slices, basil leaves, pickled jalapenos, and as much smoked turkey as you like (but don’t get crazy, you need to roll this up). Starting at the wide end, roll the sandwich, tucking stray ingredients as you go. Slice in half and savor a Smokehaus secret.

 

Posted on

Spring Pasta with Smoked Salmon Recipe

What could be more appropriate to the weather tug-of-war that is Springtime in Duluth, MN than an ample plate of pasta festooned with smoked salmon?  Recently, while filtering through an inbox of email nonsense (due Friday? How about next Monday?) a thrilling word was on a subject line: *( and Rosé) – and we knew a new smoked salmon recipe was in order.

Humans, we made it through another winter. There’s something in the air — maybe it’s the sudden sunlight and early storms? Maybe it’s the oomph in people’s steps? Let’s just say we are starting to dream about Rosé.

Whatever your reason might be, we are eager to sip, cook with friends and relax.

The cocktail recipe inspired us to make something light and citrusy. We paired our favorite Haus-smoked salmon with an affordable, fresh and fruity Rosé (we substituted  a bottle of sparkling Rosé for La Vieille Ferme 2015 ).
* If you don’t have a bottle of St. Germain liqueur just laying around in your house, the chilled Rosé is still quite the treat.

However, that liquor is like liquid gold. Use it today, use it tomorrow, use it forever.

 

Ingredients

½ lb Smoked Alaskan sockeye salmon, cubed

1/2 Shallot, diced

4 Cloves of garlic, diced

1 T Cracked black pepper

1/2 Lemon, zested and juiced

1 C Fresh parsley, chopped

10 Asparagus stalks

228 g (two servings worth) Dry angel hair pasta

Canola oil or olive oil for cooking

Salt to taste

3 T Butter  

4 T (¼ cup) of White wine (Sauvignon Blanc works great. It’s light, dry, herbal & floral, which will create a nice dimension).

 

Directions –

After getting your mise en place all ready (aka prepping your ingredients), get  salted water boiling and cook pasta al dente, strain, toss in 1 T (or so – enough to prevent sticking) olive oil. Save 2 Tablespoons of pasta water –  the gluten will be useful for the sauce.

Heat 1 T of oil and 1 T of butter over medium-high heat. Lightly salt and cook the asparagus until they are nearly tender, 4-5 minutes. Remove the asparagus and set them aside for later. We want the asparagus to be a little undercooked here because we will be adding them back in later.

If the pan seems dry, add a little bit of olive oil to the same pan and sweat shallots over medium heat until they are nearly translucent. Add another 1 T of butter and add the garlic and salmon. Cook, stirring, for a few minutes to combine flavors.

Add  wine and the pasta water you saved. Add the rest of your ingredients (black pepper, lemon zest and juice). Toss in the asparagus and add another tablespoon of butter. Let your ingredients simmer for about 5-7 minutes until the sauce reduces and becomes slightly thickened and reduced.


Toss in the pasta and add the fresh parsley. Mix and serve!

Posted on

Scotch Eggs with Maple Breakfast Sausage

Come visit us at our Canal Park Storefront in Duluth, MN to purchase the Maple Breakfast Sausage.

This recipe uses one whole bag of Maple Breakfast Sausage (weight varies per each bag but you will use about 8-10 sausages).

Ingredients

6 eggs

1 lb of Smokehaus Maple Breakfast Sausage

1 tsp cayenne pepper (optional)*

*You can substitute cayenne for 1 tbsp of fine diced spicy fresh pepper of your choice.

4 green onions, fine minced

2 cups high-temperature oil, such as peanut or rapeseed, if frying

2 eggs, whisked

½ cupflour

½ cup Panko bread crumbs

½ cup water


Utensils

4 bowls
Paper towels

Plastic wrap

Cutting board

Thermometer for oil temp

Large frying pan/cast iron skillet / or a baking sheet

DIRECTIONS
If you’re a visual learner: we recommend the following video for additional information and a visual guide on how-to. https://www.youtube.com/watch?v=hkPPn5ycsnc

Boil 6 eggs for 6 minutes (runny yolk)6 ½ minutes (for partially runny yolk), or 7 minutes (not so runny). Cool down those eggs to stop them cooking  by placing them inlace iced water for 5 minutes.. Gently peel your eggs (the less you cook them, the trickier it will be to peel them) and dry them with a paper towel.

Take sausage out of their casings and add the green onions and cayenne pepper. Lightly mix until just combined and raw sausage is malleable (beware of over-mixing, this will lead to tough sausage!). 

Get the oil ready for frying, have it reach a 350F temperature.

Pre-heat your oven  to 400 F**

if you’d rather bake the eggs. to 400 F**

Get your stations ready:

Plastic wrap your cutting board and tape one side of the plastic to the bottom of the cutting board (this will help keep it in place while you spread out the raw sausage).

Place remaining ingredients in separate bowls.

Make sure you dry your eggs before placing them on the flat raw sausage.

Scoop out a 2 inch ball of sausage, spread with wet fingers and then use the non-taped side of the saran wrap to finish spreading out the mixture. You’ll need enough of a diameter to cover the egg evenly.

Place your dry egg in the middle of the mixture, wet your fingers and slowly join all edges of the sausage to close up any gaps.

Coat the egg in flour then the whisked eggs and finally in panko bread crumbs.

Slowly place your egg in the fryer. Fry for 5 minutes. If you boiled the eggs the night before allow for an extra minute of boiling.

Allow the eggs to cool down and then slice, serve and enjoy!

BAKING

** For baking, place all coated eggs in a cookie sheet and bake for 30 minutes until golden.

Allow the eggs to cool down and then slice, serve and enjoy!

Posted on

Eggs Three-Way (or this is not a pipe)

Each of the following recipes are good for 6 eggs, or a dozen deviled eggs.

 

Smoked Lake Superior Lake Trout

Ingredients

⅓ lb Lake Superior Smoked Trout

½ Lemon juice (if not juicy, use the whole lemon)

2 tsp Minced chives*

3 tbsp Mayo

½ tbsp Dijon Mustard

Black pepper to taste

*leave a bit for decoration


Smoked Salmon with Black Pepper and Coriander

Ingredients

⅓ lb Smoked Salmon with Black Pepper and Coriander

2 tbsp Medium-minced red onion

2 tbsp Medium-minced parsley

¼ cup Sour Cream

Black pepper to taste

If you have some scallions around, slice a bit for decoration.

 

Spanish- Style Dry-Cured Chorizo

Ingredients

¼ cup or 3 Tblsp Pan fried thinly matchstick sliced chorizo*

¼ cup tbsp Mayo

2 tbsp Dijon Mustard

*Leave a little for decoration.

 

Directions:

Boiling the eggs-

Add the eggs in a single layer, cover with cold water, bring to a boil, then shut the heat off for 12 minutes, the eggs will be perfectly cooked. Add a splash of vinegar to stave off runaway egg whites if there is crackage.

Once timer goes off, place your eggs in a bowl with water and ice to stop the eggs from further cooking.
Peel your eggs once they are cold.

When slicing your eggs, keep a wet kitchen towel by you and clean your knife in between each egg.

 

Making the filling-

A lot of this will be left to preference. Do you liked your deviled eggs with a little bit more texture? Then don’t use a food processor to mix your ingredients. Use a spatula and mix back and forth until you can’t find big chunks of yolks in your mixture. Mix ‘til preferred smoothness.

If you’re using a food processor, combine the yolks, and the rest of your ingredients and process until the mixture is to your smooth preference. Scrape the bowl as necessary.

 

To pipe or not to pipe?

Depending on your mood or who you’re sharing the eggs with, you might just want to use two spoons to place the mixture in the white egg halves. If you wanna pipe, pipe away, baby! Make a sweet swirl and decorate your eggs with chives, scallions or fresh cracked pepper.

Posted on

Cooking up the beaut of a Porketta

Porketta [por’ketta]: A roasted MN Berkshire collar-butt is adorned with plenty of garlic, parsley, fennel and red pepper flakes to engulf your home with aromatics and water your mouth. Some people, like those from the great country of Italy (where the recipe originates) spell it porchetta.

We are still quite astonished with the amount of orders and new customers we have received since our appearance on the Holiday Bon Appétit issue and online “6 Stunning Mail Order Food Gifts That Won’t Reveal You Can’t Cook”.  We are still blushing and beaming in glee. 

So it’s still a little frozen (or a lot frozen)?

You can defrost your roast in your fridge with a sheet pan underneath it. This will take less than 48 hours so plan accordingly.

So you want to cook this beauty up?

Here are two ways in which you can achieve a soft roast or a crispy crust.

Crispy Crust

Heat Porketta in a 425F degree oven in a an uncovered baking dish, on a rack, until internal temperature reads 150F degrees. 
Let rest for approximately 10 mins before slicing.

Softer Roast

Heat Porketta in a 350F degree oven in a covered baking dish with 3/4 cup liquid, such as beer, stock, or water for 60-90 mins. Uncover and continue to roast until it reaches an internal temp of 165F degrees- approximately 15 min. 

Let it rest for at least 10 minutes before slicing, or chop the Porketta into the liquid and serve accordingly. 

 

Posted on

Smokehaus Recipe: Carne Adobada

We have been making carne adobada since the early days of Northern Waters Smokehaus: Eric “discovered” this spicy, satiating dish while visiting his wife’s family in New Mexico. The New Mexican chile, or Hatch Chile, is integral to the recipe – feel free to simplify any or all of the other ingredients, but be firm on this one.

This recipe is a large one, but you can cut it in half if you want to. However, be warned – you will want leftovers, as adobada is great with eggs, in tamales, in soups, as enchilada filling, etcetera. This recipe also requires at least 24 hours (ours takes 3 days), and is especially well worth the time if you make the full amount.

hatch chili cut

Carne Adobada

Ingredients:

10 lbs fat-marbled pork (we use Berkshire pork hams or cheeks, but collar-butts and shoulders work fine)

1/2 lb dried Hatch or New Mexican Chilies, available online, or if you’re lucky, at a nearby grocery store

7 (or so) cloves of garlic

2 Tbsp of chicken base, or 1 cup chicken stock (in which case  lessen the water quantity accordingly)

1 Tbsp brown sugar

2 1/2 tsp cumin

2 tsp salt

1 tsp cinnamon

1 tsp dried oregano

Healthy squirt of Sriracha or the like

1 quart of water (if using chicken stock instead of base, lessen the water quantity by 1 cup)

Directions:

ham chunksOn a large cutting board, cut the pork into 1 1/2 – 2 inch cubes. Don’t worry too much about trimming away fat: most of it will be dissolved and enveloped into the sauce as it cooks. Throw the cubes in a large roaster/cast iron/enamel-coated Dutch oven. Use a sharp knife, and enjoy the zen that comes from spending so much time breaking up a large piece of meat. 

adobada cuiseIn a large food processor or blender, pulse the garlic. Cut the woody stems off of the chilies and add to the food processor, seeds and all. Fee free to wear kitchen gloves – the chilies get rather tingly, especially in the eye region. A half pound of chilies should nearly fill a 14 cup processor. If you are using a smaller model, simply split the recipe and do a double batch.

When you have piled in all the trimmed chilies, add the chicken base or stock, sugar, cumin, salt, cinnamon, oregano, and Sriracha. Pulse a few times, then slowly begin to add the water through the feed tube. If you add it too fast, you may have a mini-chile explosion on your hands (and on your kitchen), so take your time, and don’t let the mixture level exceed the lid of the processor. When all the water has been added, let the mixture blend until it is slightly thick and relatively smooth, about 5 more minutes.

adobada finished sauceTaste the mixture, and specifically check for salt. It will be quite spicy, but this attribute will mellow over time, so don’t fret if it knocks your tastebuds back into your palette.

Dump the sauce over your meat cubes, and mix well. Cover the mixture and let marinate, refrigerated, for at least 24 hours, but up to 3 days.

cooking adobadaPreheat your oven to 350ºF. Place the covered mixture in the oven and let roast for 45 minutes. Reduce the heat to 300ºF and let roast for at least 3 more hours (but preferably 4), stirring once in awhile. Uncover and let roast until browned and tender – approximately 30 minutes more. When it’s cool enough to taste, check for salt.

Serve with tortillas and not much else – a touch of yogurt or sour cream and a lightly-dressed pile of bitter greens on the side works out well, but through years of due diligence, we find adobada is best in its simplified form.

 

adobada close up

eating adobada

all done adobada