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Ingredients:
8 cloves Garlic, unpeeled
4 Dried chiles Anchos stemmed, seeded,deveined about 2 ounces
6 Dried chiles Guajillos stemmed, seeded,deveined about 1 1/2 ounces
1 1/2 inch sti cinnamon about 1/2 t ground
clove *****, or a pinch ground
10 Black peppercorns scant 1/4 t ground
2 large Bay Leaves broken up
1/8 tsp Cumin seed, or 1/8 t ground
1/2 tsp Dried Oregano
1/2 tsp Dried Thyme
1 1/2 tsp Salt
1/4 cup Cider vinegar
Instructions:
Toasting the chiles and garlic. Roast the garlic cloves on a griddle or
heavy skillet over medium heat, turning frequently, until blackened in
spots and VERY soft, about 15 minutes. Remove, cool, skin and roughly
chop. While the garlic is roasting, tear the chiles into flat pieces and
toast them a few at a time: Use a metal spatula to press them firmly
against the hot surface for a few seconds, until they blister, crackle and
change color, then flip them over and press them flat to toast the other
side. Soaking the dried chiles. Break the chiles into a small bowl,
cover with boiling water, weight with a plate to keep submerged and soak
30 minutes. Drain, tear into smaller pieces, place in a blender jar and
add the garlic. Finishing the Adobo. In a mortar or spice grinder,
pulverize the cinnamon, cloves, peppercorns, bay leaves and cumin. Add
the chiles along with the oregano, thyme, salt, vinegar and 3 Tb water.
With a long series of blender pulses, reduce the mixture to a paste. Run
the blender for a few seconds until the mixture clogs, then scrape down
the sides with a spatula and stir; repeat a dozen times or more until the
mixture is smooth. Don't add water unless absolutely necessary or this
marinating paste won't do its job well. Strain the paste through a
medium-mesh sieve into a noncorrosive container with a tight-fitting lid.
Cover and refrigerate. Considerations: After soaking the chiles, they can
be put through a foley food mill to remove the skins and the seeds. Add
this puree along with the garlic to the small blender jar and proceed. If
this is done, and the mixture is put together in a small blender jar, and
pulsed, scraped down, and mixed very well the final sieving can be
eliminated. All of the chiles can be Ancho or Guajillo. You can
substitute 3 1/2 ounces of California or New Mexican chiles for the above
chiles but the flavor will be light. Adobo with powdered chiles: For a
darker, stronger tasting adobo made without the tedious series of blender
runs, roast the chiles and garlic as directed above, then pulverize the
chiles with the cinnamon,cloves,pepper, bay leaves and cumin in several
batches in a spice grinder; sift through a medium-mesh sieve. Skin the
garlic and mash it to a smooth paste. Mix with the powdered chile
mixture, oregano, thyme, salt, vinegar and 6 Tb water. Store as directed
above.
Converted by MC_Buster.
Servings: 1
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Adobo (Smoked Chile Marinade) No.1 Recipe brought to you by Mexican Recipes To-Go
