Recipe - Essential Sweet-And-Spicy Ancho Seasoning Paste

8 lg Garlic cloves; unpeeled
8 md Dried Ancho chiles(about 4
ounces total)
1 One half teaspoon Dried oregano; preferably
Mexican
One half teaspoon Black pepper; whole or
freshly gro
1/8 teaspoon Whole or freshly ground
A scant One fourth teaspoon cloves;
whole or freshly ground
2/3 cup Beef, chicken or fish broth
(even vegetable broth or
water), whichever is
appropriate for the dish
you're going to use the
Adobo in, plus a little
more if needed
Salt, about 1 teaspoon

The garlic and 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 w

hen 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 of the chiles, tear the
chiles open and remove the seeds. Next, toast the chiles a few at a time on
you mediumhot skillet or griddle: Open them flat, la

y 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 pressed long enough, they'll h

ave changed to a mottled tan underneath. If you see a slight wisp of smoke,
that's okay, but any more will mean burned chiles.) Now, press down again
to toast the other side. Transfer to a bowl, cover with hot water and let
rehydrate for 30 mi

nutes, stirring regularly to ensure even soaking. Pour off all the water
and discard. The seasoning: If using whole spices, pulverise 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 gar

lic. 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 mediummesh 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.

Yield: About 1 cu
Recipe By : COOKING LIVE SHOW #CL8748

Posted to MCRecipe Digest V1 #277

Date: Mon, 4 Nov 1996 14:52:50 0500

From: "Angele and Jon Freeman" jfreeman@netusa1.net

NOTES : (Recipes courtesy of Rick Bayless