Jul 13 2026
Restaurants›The Shed›Carne Adovada Plate Recipe

Carne Adovada Plate Recipe

Inspired by The Shed
Time5h
Serves4

Pieces of lean pork slow-roasted in a marinade of Shed red chile, garlic & oregano. One rolled blue corn enchilada filled with cheddar cheese & onion, covered with red chile. Garnished with lettuce & tomato. Served with pinto beans & posole*.

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Ingredients

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Marinade

Enchiladas

Garnish

Sides

Method

Marinade Preparation

  1. 1

    Prepare the Marinade

    In a large bowl, combine the Shed red chile powder, minced garlic, dried oregano, olive oil, salt, and black pepper. Mix well.

  2. 2

    Marinate the Pork

    Add the pieces of lean pork shoulder to the marinade. Ensure all pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Cooking the Pork

  1. 3

    Cook the Pork

    Preheat the oven to 300°F (150°C). Place the marinated pork in a roasting pan and cover with foil. Roast for 3 hours or until the pork is tender and easily shredded.

Enchilada Preparation

  1. 4

    Prepare the Enchiladas

    In a skillet, heat a small amount of oil and lightly fry each blue corn tortilla until soft. In each tortilla, place a portion of the shredded pork, cheddar cheese, and diced onion. Roll tightly and place seam-side down in a baking dish.

  2. 5

    Add Sauce and Bake

    Pour the red chile sauce over the rolled enchiladas. Bake in the oven at 350°F (175°C) for 20-25 minutes, until heated through and the cheese is melted.

Serving

  1. 6

    Plate the Dish

    Serve the enchiladas on a plate, garnished with shredded lettuce and diced tomato. Accompany with a side of cooked pinto beans and posole.

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