Guatemalan Cuisine: Carne Adobada, Longanizas, Viuda
We continue with tortillas con carne adobada and longanizas. I can easily explain longanizas as Guatemalan white sausage which has chopped onions and yerba buena, mint, along the ground meat. However, carne adobada is a little more difficult since I don’t know what’s in the adobo mixture, except for achiote (annatto).
Can anybody help explaining what carne adobada is or how it is marinated?