Adobo de Chile Ancho
Essential Sweet and Spicy Ancho Seasoning Paste
Yields: ~ 1
From: Rick Bayless’s Mexican Kitchen
8 large garlic cloves, unpeeled
8 medium (~ 4 oz total) dried ancho chiles
1 ½ t dried oregano, preferably Mexican
½ t black pepper, whole or freshly ground
1/8 t cumin seeds, whole or freshly ground
Scant ¼ t cloves, whole or freshly ground
2/3 c beef, chicken, or fish broth, whichever is appropriate
Salt, ~ 1 t
Set a heavy ungreased skillet over medium heat. Lay the unpeeled garlic on the hot surface and let it roast to a sweet mellowness, turning occasionally, until soft when pressed between your fingers (you’ll notice it has blackened in a few small spots), about 15 minutes. Cool, then slip off the papery skins and roughly chop.
While the garlic is roasting, break the stems off the chiles, tear the chiles open and remove the seeds. Next, toast the chiles a few at a time on your medium-hot skillet: Open them flat, lay them on the hot surface skin-side up, press flat for a few seconds with a metal spatula (if the temperature is right you’ll hear a faint crackle), then flip them. If pressed long enough, they’ll have changed to a mottled tan underneath. If you see a slight wisp of smoke, that’s okay, but any more will mean burnt chiles. Press on the second side. Transfer to a bowl, cover with hot water, and let rehydrate for 30 minutes, stirring regularly to ensure even cooking. Pour off all the water and discard.
If using whole spices, pulverize the oregano, pepper, cumin, and cloves in a spice grinder or mortar, then transfer to a food processor or blender, along with the drained chiles and garlic. Measure in the broth and process to a smooth puree, scraping and stirring every few seconds. (If you’re using a blender and the mixture won’t move through the blades, add more broth, a little at a time, until everything is moving, but still as thick as possible.) With a rubber spatula, work the puree through a medium-mesh strainer into a bowl; discard the skins and seeds that remain behind in the strainer. Taste (it’ll have a rough, raw edge to it), then season with salt.
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