Mexican carne adovada

    4 hours 20 min

    This takes a while to marinate, but the end result is very tender beef so it is well worth it. Serve hot with flour tortillas, cheese, lettuce, tomatoes, salsa and soured cream. This also works well with pork.

    44 people made this

    Serves: 8 

    • 5 tablespoons chilli powder
    • 1 teaspoon cornflour
    • 2 tablespoons fresh lemon juice
    • 750ml (1 1/4 pints) water
    • 1.75kg (4 lb) beef topside roast, cubed

    Prep:20min  ›  Cook:4hr  ›  Ready in:4hr20min 

    1. In a medium bowl, combine the chilli powder, cornflour, 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 falls apart easily.

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    Reviews in English (27)


    Used different ingredients. I tried it with a pork roast and marinated it for about 12-13 hours. I also added onions and green chillis to it. It wasn't spicy to my husband or me, but we really enjoyed it.  -  15 Sep 2008


    This was very good, although I was expecting it to taste more authentic, tasted just like a roast to me. It was very good in a burrito with beans etc, this helped a lot with the taste better than on its own.  -  15 Sep 2008


    Recipe is so easy and tasty! We thought it needed salt.  -  15 Sep 2008

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