Recipe - Adobo De Chile Passila

1 small Garlic Bulbs; Broken And
Unpeeled
12 lg Pasilla Chiles; Dried
2 teaspoon Mexican Oregano; Dried
One half teaspoon Black Pepper; Freshly Ground
One fourth teaspoon Cumin Seed; Freshly Ground
Three fourths teaspoon Salt

1. THE GARLIC AND THE CHILES. Set a heavy ungreased skillet or griddle 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 shake nd/or pick out all the seeds; for themildest sauce,
be careful to remove all the stringy, lightcolored veins. Next toast the
chiles (to give them a richer flavor) a few at a time on your mediiumhot
skillet or griddle; Open them flat, lay them on the hot surface skinside
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 you pressed them
just long enought, they'll have changed to a mottled tan underneath. If you
see a slight wisp of smoke, it's okay, but any more than that will mean
burnt chiles and bitter taste) Now, press down again to toast the other
side (you won't notice as much change in color on the skin side). Transfer
the toasted chiles to a bowl, cover with hot water and let rehydrate for 30
minutes, stirring regularly to ensure even soaking. pour off the water,
reserving about 2/3 cup.

2. THE PUREE. If you're using whole spices, pulverize the oregano with the
pepper and cumin in a mortar or spice grinder, then transfer the ground
spices to a food processor or blender, along with the drained chiles, the
garlic and the reserved soaking liquid. Process to a mediumsmooth, thick
puree, scraping and stirring every few seconds. (If you're using a blender
and the mixture won't move through the blades, add water a little at a time
until everything is moving, but still as thick as possible. Not only is a
soupy misture a watery, uninteresting marinade, but the pureeing
capabilities of the blender are much reduced when too much liquid is
added.) Taste and season with salt

ADVANCE PREPARATION Covered and refrigerated, the seasoning will keep for
a week or more, it can be successfully frozen.

OTHER CHILES YOU CAN USE While this recipe looks similar to that for
ancho, the fact that it used the soaking liquid and more garlic gives it a
balance just right for pasilla. Mulato could work here, though it doesn't
have the roundness of pasilla. As with Ancho Chile Seasoning Paste, you can
embroider pasill with a chipotle for a smoky edge.

TRADITIONAL DISHES THAT USE THIS ESSENTIAL AS A STARTING POINT Spicy
PasillaMushroom Tacos, Layered PasillaTortilla Casserole, Seared Lamb in
Swarthy PasillaHoney Sauce

NOTES : Pasilla is one of the most sophisticated chile flavors; pungent and
tangy, deeply rich and woodsy. When you're used to using the gentler Ancho
Seasoning Paste, graduate to pasilla. The techniques for making it are the
same as those ou encounter with the ancho seasoning. Here, we accentuate
and balance their muscley, lesssweet flavor by using their soaking water,
adding more garlic and elaborating their woodsiness with mroe herbs, fewer
spices. The near black pasilla tastes perfect with plack beans, mushrooms
and richer meats like lamb and duck. Its spicy pungency becomes more
focused when dark sugar or honey are part of the finished dish. If you
enjoy reich, bold flavors, you'll love dishes made from pasilla.
Recipe by: Rick Bayless's Mexican Kitchen

Posted to MCRecipe Digest V1 #914 by "Karrie Brothers"
K_Brothers@classic.msn.com on Nov 18, 97