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Essential Sweet-and-spicy Ancho Seasoning Paste

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CATEGORY CUISINE TAG YIELD
Meats, Seafood, Vegetables Mexican Import, New, Text 1 Servings

INGREDIENTS

8 Garlic cloves, unpeeled
8 Dried Ancho chiles, about 4
ounces total
1 1/2 t Dried oregano, preferably
Mexican
1/2 t Black pepper, whole or
freshly gro
1/8 t Whole or freshly ground
A scant 1/4 teaspoon cloves
whole or freshly ground
2/3 c Beef, chicken or fish broth
even vegetable broth or
water whichever is
appropriate for the dish
you're going to use the
Adobo in plus a little
more if needed
Salt, about 1 teaspoon

INSTRUCTIONS

The garlic and chiles: 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 w  hen
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 of the
chiles, tear the  chiles open and remove the seeds. Next, toast the
chiles a few at a  time on you medium-hot skillet or griddle: Open them
flat, la  y 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, they'll h
ave changed to a mottled tan underneath. If you see a slight wisp of
smoke, that's okay, but any more will mean burned chiles.) Now, press
down again to toast the other side. Transfer to a bowl, cover with  hot
water and let rehydrate for 30 mi  nutes, stirring regularly to ensure
even soaking. Pour off all the  water and discard. The seasoning: If
using whole spices, pulverise  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 gar  lic. 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 have
a rough, raw edge to it), then  season with salt.  Yield: About 1 cu
Recipe By     : COOKING LIVE SHOW #CL8748  Posted to MC-Recipe Digest
V1 #277  Date: Mon, 4 Nov 1996 14:52:50 -0500  From: "Angele and Jon
Freeman" <jfreeman@netusa1.net>  NOTES : (Recipes courtesy of Rick
Bayless

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