| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Seafood |
Mexican |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 8 |
lg |
Garlic cloves; unpeeled |
| 8 |
md |
Dried Ancho chiles(about 4 ounces total) |
| 1 1/2 |
ts |
Dried oregano; preferably Mexican |
| 1/2 |
ts |
Black pepper; whole or freshly gro |
| 1/8 |
ts |
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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