One of my new obsessions is Carne Adovada. Carne adovada is cuts of pork that has simmered in red chile for several hours. It’s so flavorful you could eat it straight out of the bowl by itself. However, most of the time it’s used as a filling for enchiladas, tacos, burritos, chimichangas or sopaipillas. Every time Joe and I go out for Mexican food, I try both red and green chile which is referred to as “Christmas” so that I can find the best tasting red and green chile around town. One of the most memorable meals we had this summer was at Little Anitas, a family owned retaurant that’s been around for 40 years. I ordered the carne adovada chimichanga smothered with both red and green chile. I can’t say enough about how much I loved their chimi. The meat was so flavorful and tender, however it was milder than it appeared. Every bite was enhanced by the combination of red and green chile with melting cheese. I couldn’t wait to come home and jot down some notes on what I tasted and what made it taste so good. I first made a sauce with just NM red chile pods which is the traditional way but it turned out way too spicy for this girl. Then I made a sauce with half NM red chiles and half Guajillo chiles. The heat of the sauce was still a bit on the hot side but it turned out to be our sauce of choice. I think if you like red chile sauce, it’s fun to mix and match the dried chiles to get different flavors. For example I have always loved the taste of Ancho chiles and still to this day add them to some recipes. The color of the sauce will vary because of the colors of the dried chiles. Anchos are very tasty but make a very dark red, almost rusty red sauce. I made a big batch so that we could eat what we wanted and freeze the rest. Any leftover carne adovada and sauce will freeze well and make an easy meal next time those cravings kick in.