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?
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