Ancho Chile And Orange Marinade
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Ancho Chile And Orange Marinade
  Sauces    Orange    Chiles    Marinades  
Last updated 6/12/2012 1:03:53 AM. Recipe ID 28073. Report a problem with this recipe.
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      Title: Ancho chile and orange marinade
 Categories: Sauce
      Yield: 1 Servings
    1/4 ts Whole cumin seeds
    1/4 ts Whole coriander seeds
    1/2 md Onion; thickly sliced
      8    Cloves (large) garlic;
      8    Dried Ancho chilies
      1 pn Cinnamon (generous)
    1/4 ts Freshly ground black pepper
      1 lg Orange; shredded zest of
    1/2 ts Dried oregano
           Hot water
      1 lg Orange; juice of
    1/2    Lime; juice of
           Salt to taste
  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.

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Recipe ID 28073 (Apr 03, 2005)

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