Recipe - Ancho Chile And Orange Marinade

One fourth teaspoon Whole cumin seeds
One fourth teaspoon Whole coriander seeds
One half md Onion; thickly cut or sliced up
8 Cloves (large) garlic;
unpeeled
8 Dried Ancho chilies
1 pn Cinnamon (generous)
One fourth teaspoon Freshly ground black pepper
1 lg Orange; shredded zest of
One half teaspoon Dried oregano
Hot water
1 lg Orange; juice of
One half Lime; juice of
Salt to taste

Date: Fri, 8 Mar 1996 14:44:40 0600 (CST)

From: Chris Kaufman kaufman@biosci.cbs.umn.edu
In my typical prompt and timely manner I've wrangled some recipes from the
Minneapolis Hotluck participants and am finally posting them for your
pleasure. From: Alison and John Krufka. (I got this recipe from Minnesota
Public Radio's "The Splendid Table") 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.

CHILEHEADS DIGEST V2 #263

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.