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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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 chiles 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 chiles 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 chili mixture, oregano, thyme, salt, vinegar and 6 Tb water.
Store as directed above.
| Ingredients:
8 Cloves of Garlic, unpeeled
4 Dried chiles Anchos stemmed,seeded,deveined about 2 ounces
6 Dried chiles 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 scant 1/4 t ground
2 large Bay Leaves broken up
1/8 Teaspoon(s) Cumin seed, or 1/8 t ground
1/2 Teaspoon(s) Vermouth
1/2 Teaspoon(s) Dried Thyme
1/4 Cup(s) Cider vinegar |
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