Text 27034, 84 rader
Skriven 2012-07-09 05:38:00 av DAVE DRUM (1:261/1381)
Ärende: Chile 951
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Adobo (Smoked Chile Marinade) #1
 Categories: Marinades, Smoked
      Yield: 1 Cup
 
      8 cl Garlic; unpeeled
      4    Dried chilies Anchos;
           - stemmed, seeded, deveined
           - about 2 ounces
      6    Dried chilies Guajillos;
           - stemmed, seeded, deveined
           - about 1 1/2 ounces
    1/2    Inch stick cinnamon; about
           - 1/2 t ground
      1    Clove, or a pinch ground
     10    Black peppercorns; ground
      2 lg Bay leaves; broken up
    1/8 ts Cumin seed; ground
    1/2 ts Dried oregano
    1/2 ts Dried yhyme
  1 1/2 ts Salt
    1/4 c  Cider vinegar
 
  Toasting the chilies 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 chilies 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 chilies. Break the chilies 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 chilies 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 chilies, 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 chilies can be Ancho or Guajillo.
  
  You can substitute 3 1/2 ounces of California or New
  Mexican chilies for the above chilies but the flavor will
  be light.
  
  Adobo with powdered chilies: For a darker, stronger
  tasting adobo made without the tedious series of blender
  runs, roast the chilies and garlic as directed above, then
  pulverize the chilies 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.
  
  Uncle Dirty Dave's Archives
 
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