Title: Adobo De Chile Ancho
Yield: 1 Servings
Ingredients :
8 lg garlic cloves -- unpeeled
8 md ancho chilies -- dried
1 1/2 ts mexican oregano -- dried
1/2 ts black pepper -- freshly
1 ground
1/4 ts cloves -- scant - ground
2/3 c broth
1 ts salt
1/8 ts cumin seed
Instructions:
1. THE GARLIC AND CHILES.
Set a heavy ungreased skillet or griddleover medium heat. Lay the unpeeled garlic on the hot surface and letit roast to a sweet mellowness, turning occasionally, until soft whenpressed between your fingers (you'll notice it has blackened in a fewsmall spots), about 15 minutes. Cool, then slip off the papery skinsand roughly chop. While the garlic is roasting, break the stems offthe chiles, tear the chiles open and remove the seeds. Next, toastthe chiles a few at a time on our medium-hot skillet or griddle; Openthem flat, lay them on the hot surface skin-side up, press flat for afew seconds with a metal spatula (if the temperature is right you'llhear a faint crackle), then flip them. (If pressed long enough,thy'll have changed to a mottled tan underneath. If you see a slightwisp of smoke, that's okay, but any more will mean burnt chiles.)Now, press down again to toast the other side. Transfer to a bowl,cover with hot water and let rehydrate for 30 minutes, stirringregularly to ensure even soaking. Pour off all the water and discard
.2. THE SEASONING.
If using whole spices, pulverize the oregano,pepper, cumin and cloves in a spice grinder or mortar then transferto a food processor or blender, along with the drained chiles andgarlic. Measure in the broth and process to a smooth puree, scrapingand stirring every few seconds. (If you're using a blender and themixture won't move through the blades, add more broth, a little at atime, unitl everything is moving, but still as thick as possible.)With a rubber spatula, work the puree through a medium-mesh strainerinto a bowl; discard the skins and seeds that remain behind in thestrainer. Tast (it'll ahve a rough, raw edge to it), then season withsalt.
ADVANCE PREPARATION - Covered and refrigerated, the marinade willkeep for about 2 weeks; it also freezes well
OTHER CHILES YOU CAN USE - Though I want you to learn the uniqueflavor of ancho by making this seasoning solo, it's very commonlymade with half ancho (for rich sweetness) and half guajillo (fortangy brightness); a few chipoltes in the mix adds heat andcomplexity. Always substitue an equivalent weight of chiles.
TRADITIONAL DISHES THAT USE THIS ESSENTIAL AS A STARTING POINT - SpiceChile-Baked Oysters, Street-Style Red Chile Enchiladas, Simple RedMole Enchiladas, Chile-Glazed Sweet Potatoes, Red Chile Rice, RedChile-Braised Chicken, Ancho-Marinated Whole Roast Fish.