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Recipe Name: Adobo De Chile Ancho Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

8 Garlic Cloves, Unpeeled
8 Ancho Chilies, Dried
1 1/2 Teaspoon(s) Mexican Oregano, Dried
1/2 Teaspoon(s) Black pepper, freshly ground
1/4 Teaspoon(s) Cloves, Scant - Ground
2/3 Cup(s) Broth
1 Teaspoon(s) Salt
1/8 Teaspoon(s) Cumin seed
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 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 chiles, tear the chiles open and remove the seeds. Next, toast the
chiles 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. 2. 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, unitl 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. Tast (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.
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. Suggested
Wine: T NOTES : If you take a few minutes to make this medium-spicy
seasoning paste from toasted, rehydrated ancho chiles, ssweet roasted
garlic and spices, you'll have a gold mine in the refrigerator. More
versatile than salsas (which are spooned on as condiments), this deep
burgundy, almost fluffy puree can be turned into the most complex
dishes in the Mexican collection, from slow-simmered, rich, red mole
and quick-seard red-chile enchiladas to garnet-colored rice. I even
use it to flavor American style baked beans . Start withthis seasoning
to learn how to clean, toast, soak, puree and strain dried chiles -
it'll seem awkward if you haven't done it before, but when you taste
what the seasoning does to different dishes, you'll keep making it
until the process seems second nature Posted to MC-Recipe Digest V1
#914 by "Karrie Brothers" <> on Nov 18, 97

Nutrition (calculated from recipe ingredients)
Calories: 29
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 0mg
Sodium: 2815.7mg
Potassium: 156.7mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 3.4g

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