Text 30597, 75 rader
Skriven 2012-10-24 16:55:08 av Dave Drum (1:261/38)
Ärende: Chile 2019
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Adobo De Chile Ancho
 Categories: Sauces, Chilies, Poultry
      Yield: 1 Cup

      8 lg Garlic cloves; unpeeled
      8 md Ancho chilies
  1 1/2 ts Mexican oregano; dried
    1/2 ts Fresh ground black pepper
    1/4 ts Cloves; scant, ground
    2/3 c  Chicken broth
      1 ts Salt
    1/8 ts Cumin Seed

  THE GARLIC AND CHILIES. Set a heavy ungreased skillet or
  griddle over medium heat. Lay the unpeeled garlic on the
  hot surface and let it roast to a sweet mellowness,
  turning occasionally, until soft when pressed between your
  fingers (you'll notice it has blackened in a few small
  spots), about 15 minutes. Cool, then slip off the papery
  skins and roughly chop. While the garlic is roasting,
  break the stems off the chilies, tear the chiles open and
  remove the seeds. Next, toast the chilies a few at a time
  on our medium-hot skillet or griddle; Open them flat, lay
  them on the hot 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 enough, thy'll have changed to a mottled tan
  underneath. If you see a slight wisp 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,
  stirring regularly to ensure even soaking. Pour off all
  the water and discard.

  THE SEASONING. If using whole spices, pulverize the
  oregano, pepper, cumin and cloves in a spice grinder or
  mortar then transfer to a food processor or blender, along
  with the drained 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 mixture
  won't move through the blades, add more broth, a little at
  a time, until everything is moving, but still as thick as
  possible.) With a rubber spatula, work the puree through a
  medium-mesh strainer into a bowl; discard the skins and
  seeds that remain behind in the strainer. Taste (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 THAT 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.

  From: Karrie Brothers

  Uncle Dirty Dave's Archives

MMMMM

... 'tis an ill cook that connot lick his own fingers. - William Shakespeare

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)