Adobo De Chile Passila
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Adobo De Chile Passila
  Chiles    Garlic    Spices  
Last updated 6/12/2012 1:03:24 AM. Recipe ID 27312. Report a problem with this recipe.
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      Title: Adobo de chile passila
 Categories: None
      Yield: 1 Servings
      1 sm Garlic Bulbs; Broken And
     12 lg Pasilla Chiles; Dried
      2 ts Mexican Oregano; Dried
    1/2 ts Black Pepper; Freshly Ground
    1/4 ts Cumin Seed; Freshly Ground
    3/4 ts 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, light-colored veins.
  Next toast the chiles (to give them a richer flavor) a few at a time
  on your mediium-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 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 medium-smooth, 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
  Pasilla-Mushroom Tacos, Layered Pasilla-Tortilla Casserole, Seared
  Lamb in Swarthy Pasilla-Honey 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,
  less-sweet 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.

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Recipe ID 27312 (Apr 03, 2005)

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