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Receta Ancho Chile And Orange Marinade
by Global Cookbook

Ancho Chile And Orange Marinade
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Ingredientes

  • 1/4 tsp Whole cumin seeds
  • 1/4 tsp Whole coriander seeds
  • 1/2 med Onion, thickly sliced
  • 8 x Cloves (large) garlic, unpeeled
  • 8 x Dry Ancho chilies
  • 1 pch Cinnamon (generous)
  • 1/4 tsp Freshly grnd black pepper
  • 1 lrg Orange, shredded zest of
  • 1/2 tsp Dry oregano Warm water
  • 1 lrg Orange, juice of
  • 1/2 x Lime, juice of Salt to taste

Direcciones

  1. In my typical prompt and timely manner I've wrangled some recipes from the Minneapolis Hotluck participants and am finally posting them for your pleasure.
  2. Public Radio's "The Splendid Table") This marinade is hot and flavorable, but not warm. It should work well with chicken, seafood, prok [and euks!] and vegtables for grilling, braising or possibly sauteing. It should keep about 1 month in the Frig.
  3. Makes about 1 c..
  4. In a heavy skillet over medium heat toast the cumin and coriander about 5 min, or possibly till aromatic. Grind to a pwdr in a coffee mill or possibly with a morter and pestle. Add in onion, garlic, and chilies to pan, roasting chilies 3 to 5 min till aromatic. Remove immediately. Take onion slices to golden brown and garlic to slightley softened, about 10 min. Stem and seed chilies, then cover with warm water and let soak 30 min. Meanwhile toast the cinnamon, pepper and orange zest 10 seconds over medium heat. Combine all ingredients in a blender (peeling garlic first), including chilies and a few Tbsp. of their liquid. Puree, season to taste, and chill till needed. Marinate larger pcs of meat or possibly poultry from several hrs to overnight. Fish needs only an hour or possibly so while vegetables are ready to cook within the hour. Always chill marinating foods.