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Ingredientes
- 8 lrg Garlic Cloves, Unpeeled
- 8 med Ancho Chilies, Dry
- 11/2 tsp Mexican Oregano, Dry
- 1/2 tsp Black Pepper, Freshly Grnd
- 1/4 tsp Cloves, Scant - Grnd
- 2/3 c. Broth
- 1 tsp Salt
- 1/8 tsp Cumin Seed
Direcciones
- 1. THE GARLIC AND CHILES. Set a heavy ungreased skillet or possibly griddle over medium heat. Lay the unpeeled garlic on the warm surface and let it roast to a sweet mellowness, turning occasionally, till soft when pressed between your fingers (you'll notice it has blackened in a few small spots), about 15 min. Cold, then slip off the papery skins and roughly chop.
- While the garlic is roasting, break the stems off the chiles, tear the chiles open and remove the seeds. Next, toast the chiles a few at a time on our medium-warm skillet or possibly griddle; Open them flat, lay them on the warm surface skin-side up, press flat for a few seconds with a metal spatula (if the temperature is right you'll hear a faint crackle), then flip them. (If pressed long sufficient, thy'll have changed to a mottled tan underneath. If you see a slight wisp of smoke, which's okay, but any more will mean burnt chiles.) Now, press down again to toast the other side. Transfer to a bowl, cover with warm water and let rehydrate for 30 min, stirring regularly to ensure even soaking. Pour off all the water and throw away.
- 2. THE SEASONING. If using whole spices, pulverize the oregano, pepper, cumin and cloves in a spice grinder or possibly mortar then transfer to a food processor or possibly blender, along with the liquid removed chiles and garlic. Measure in the broth and process to a smooth puree, scraping and stirring every few seconds. (If you're using a blender and the mix will not move through the blades, add in more broth, a little at a time, unitl everything is moving, but still as thick as possible.) With a rubber spatula, work the puree through a medium-mesh strainer into a bowl; throw away the skins and seeds which remain behind in the strainer. Tast (it'll ahve a rough, raw edge to it), then season with salt.
- ADVANCE PREPARATION - Covered and refrigerated, the marinade will keep for about 2 weeks; it also freezes well
- OTHER CHILES YOU CAN USE - Though I want you to learn the unique flavor of ancho by making this seasoning solo, it's very commonly made with half ancho (for rich sweetness) and half guajillo (for tangy brightness); a few chipoltes in the mix adds heat and complexity. Always substitue an equivalent weight of chiles.
- TRADITIONAL DISHES Which USE THIS ESSENTIAL AS A STARTING POINT - Spice Chile-Baked Oysters, Street-Style Red Chile Enchiladas, Simple Red Mole Enchiladas, Chile-Glazed Sweet Potatoes, Red Chile Rice, Red Chile-Braised Chicken, Ancho-Marinated Whole Roast Fish.
- Suggested Wine: Tablespoons
- NOTES : If you take a few min to make this medium-spicy seasoning paste from toasted, rehydrated ancho chiles, ssweet roasted garlic and spices, you'll have a gold mine in the refrigerator. More versatile than salsas
- (that are spooned on as condiments), this deep burgundy, almost fluffy puree can be turned into the most complex dishes in the Mexican collection, from slow-simmered, rich, red mole and quick-seard red-chile enchiladas to garnet-colored rice. I even use it to flavor American style baked beans . Start withthis seasoning to learn how to clean, toast, soak, puree and strain dry chiles - it'll seem awkward if you haven't done it before, but when you taste what the seasoning does to different dishes, you'll keep making it till the process seems second nature
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 173g | |
| Calories 33 | |
| Calories from Fat 10 | 30% |
| Total Fat 1.11g | 1% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2850mg | 119% |
| Potassium 202mg | 6% |
| Total Carbs 4.73g | 1% |
| Dietary Fiber 2.8g | 9% |
| Sugars 0.25g | 0% |
| Protein 2.62g | 4% |
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