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Ancho Chile and Orange Marinade recipe
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To make Ancho Chile and Orange Marinade you will need
Ingredients
| 1/4 | teaspoons | Whole cumin seeds | | 1/4 | teaspoons | Whole coriander seeds | | 1/2 | medium | Onion; thickly sliced | | 8 | | Cloves (large) garlic; unpeeled | | 8 | | Dried Ancho chilies | | 1 | pinch | Cinnamon (generous) | | 1/4 | teaspoons | Freshly ground black pepper | | 1 | large | Orange; shredded zest of | | 1/2 | teaspoons | Dried oregano | | | Hot water | | 1 | large | Orange; juice of | | 1/2 | | Lime; juice of | | | Salt to taste |
Instructions
This marinade is warm and flavorable,
but not hot. It should work well with chicken, seafood, prok [and euks!]
and vegtables for grilling, braising or sauteing. It should keep about 1
month in the Frig. Makes about 1 cup.
In a heavy skillet over medium heat toast the cumin and coriander about 5
minutes, or until aromatic. Grind to a powder in a coffee mill or with a
morter and pestle. Add onion, garlic, and chilies to pan, roasting chilies
3 to 5 minutes until aromatic. Remove immediately. Take onion slices to
golden and garlic to slightley softened, about 10 minutes. Stem and seed
chilies, then cover with hot water and let soak 30 minutes. Meanwhile toast
the cinnamon, pepper and orange zest 10 seconds over medium heat. Combine
all ingredients in a blender (peeling garlic first), including chilies and
a few tablespoons of their liquid. Puree, season to taste, and refrigerate
until needed. Marinate larger pieces of meat or poultry from several hours
to overnight. Fish needs only an hour or so while vegetables are ready to
cook within the hour. Always refrigerate marinating foods.
Enjoy your Ancho Chile and Orange Marinade
How much is in a cup?
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Sat 12 Jul 2008
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