Adobo De Chile
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
1/2 pint
ingredients
- 8 garlic cloves, unpeeled
- 8 dried ancho chiles
- 1 1⁄2 teaspoons dried oregano
- 1⁄2 teaspoon black pepper
- 1⁄8 teaspoon cumin seed
- 4 cloves, whole (optional)
- 1⁄3 cup chicken stock or 1/3 cup chile soaking water
- 1 teaspoon salt
directions
- Toast the unpeeled garlic until soft and sweet-smelling. Remove from heat source and cool. Pull of the skins and chop roughly.
- Toast the chiles until skin bubbles. Remove from heat. Put in small bowl of water to rehydrate. Drain. (Use the soak water for the recipe liquid if desired.).
- Pulverize the oregano, pepper, cumin and close in a spice grinder or mortar. Place in a molcajete or blender. Add the chiles and garlic.
- Measure in the liquid and blend to a paste. If needed, add more liquid unti everything in the blender is combining but as thick as possible.
- Remove from blender. (I take the bottom off mine to get the paste out.)This is ready to use in a recipe at this point. Further cooking is necessary to use in canning.
-
To use for canned chiles:
- Put paste in a bowl and stir in liquid until it's a pourable consistency.
- Heat an empty very heavy frying pan for a few minutes over medium-high heat. Film the bottom of the pan with a small amount of oil. Test temperature by dropping a little mixture into pan. If it sizzles sharply, the pan is hot enough.
- Pour all mixture into the pan, don't let the temperature drop. Stir constantly until the mixture has darkened and turned into a thick mass. Usually this takes about 5 minutes.
- Turn heat down to simmer and add liquid of your choice to the consistency you need. Simmer uncovered for another 5 minutes ro so to develop flavors.
- Cool and work through a food mill or push through a sieve until there are no lumps.
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RECIPE SUBMITTED BY
<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>