CARNE ADOVADA EGGROLLS
Joseph Chavez | Executive Chef | Albuquerque Embassy Suites This New Mexican bold fusion dish brings together rich, smoky flavors and the crispy indulgence of a classic Asian appetizer. Tender, slow-cooked carne adovada—marinated in red chile, is wrapped in a delicate eggroll wrapper. Each roll is fried to golden perfection. Crispy on the outside, bursting with bold Southwestern flavor on the inside—these eggrolls are a cultural collision that just works.
Ingredients
2 Eggroll Wrap 8 oz Pork Butt Cubed 24 oz New Mexico Red Chili - Bueno 2 oz White Cheddar Salt and Pepper to taste .5 Jalapeno
.5 tsp Cilantro Chopped .5 tsp Tajin Seasoning 1 Egg 3 cups Oil - use preferred oil
Instructions
1.Pour the Bueno New Mexico Red Chili, Diced Pork Butt, Salt & Pepper in a bowl, and mix together until well coated. 2.Cover tightly with plastic wrap. Place in the refrigerator for one hour. 3.Preheat the oven to 300°F. 4.Place marinated pork in an oven-safe pan and cover with foil. Bake for one hour. 5.Check for the meat to cook to an internal temperature of at least 165°F. The pork should be very tender. 6.Beat an egg in a bowl. Brush the edges of the egg roll wrappers on both sides. Ensure wrappers are lying in a diamond shape. 7.Place 3 ounces of cooked pork butt and 1 ounce of white cheddar in the center of the egg roll wrapper. 8.From left to right, fold the edges over the meat and cheese, fold the bottom edge over the meat
and cheese, and fold tightly to the top corner. 9.Fry until golden brown. Serve immediately.
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