Adobo De Chile

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

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

Recipe

• 1 toast the unpeeled garlic until soft and sweet-smelling. remove from heat source and cool. pull of the skins and chop roughly.
• 2 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.).
• 3 pulverize the oregano, pepper, cumin and close in a spice grinder or mortar. place in a molcajete or blender. add the chiles and garlic.
• 4 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.
• 5 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.
• 6 to use for canned chiles:.
• 7 put paste in a bowl and stir in liquid until it's a pourable consistency.
• 8 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.
• 9 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.
• 10 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.
• 11 cool and work through a food mill or push through a sieve until there are no lumps.