Title: Adobo de chile ancho
 Categories: None
      Yield: 1 Servings
 
      8 lg Garlic Cloves; Unpeeled
      8 md Ancho Chilies; Dried
  1 1/2 ts Mexican Oregano; Dried
    1/2 ts Black Pepper; Freshly Ground
    1/4 ts Cloves; Scant - Ground
    2/3 c  Broth
      1 ts Salt
    1/8 ts Cumin Seed
 
  1. 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 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 our medium-hot skillet or griddle; 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, thy'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.) Now, press
  down again to toast the other side. Transfer to a bowl, cover with
  hot water and let rehydrate for 30 minutes, stirring regularly to
  ensure even soaking. Pour off all the water and discard.
  
  2. THE SEASONING. 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, unitl 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. Tast (it'll ahve a rough, raw edge to it), then season with
  salt.
  
  ADVANCE PREPARATION - Covered and refrigerated, the marinade will
  keep for about 2 weeks; it also freezes well
  
  OTHER CHILES YOU CAN USE - Though I want you to learn the unique
  flavor of ancho by making this seasoning solo, it's very commonly
  made with half ancho (for rich sweetness) and half guajillo (for
  tangy brightness); a few chipoltes in the mix adds heat and
  complexity. Always substitue an equivalent weight of chiles.
  
  TRADITIONAL DISHES THAT USE THIS ESSENTIAL AS A STARTING POINT - Spice
  Chile-Baked Oysters, Street-Style Red Chile Enchiladas, Simple Red
  Mole Enchiladas, Chile-Glazed Sweet Potatoes, Red Chile Rice, Red
  Chile-Braised Chicken, Ancho-Marinated Whole Roast Fish.
  
  Suggested Wine: T
  
  NOTES : If you take a few minutes to make this medium-spicy seasoning
  paste from toasted, rehydrated ancho chiles, ssweet roasted garlic
  and spices, you'll have a gold mine in the refrigerator.  More
  versatile than salsas (which are spooned on as condiments), this deep
  burgundy, almost fluffy puree can be turned into the most complex
  dishes in the Mexican collection, from slow-simmered, rich, red mole
  and quick-seard red-chile enchiladas to garnet-colored rice.  I even
  use it to flavor American style baked beans . Start withthis
  seasoning to learn how to clean, toast, soak, puree and strain dried
  chiles - it'll seem awkward if you haven't done it before, but when
  you taste what the seasoning does to different dishes, you'll keep
  making it until the process seems second nature