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Red Chile Paste |
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(Adobo)
Category: Dry Rubs and Seasoning Pastes
Makes about 1 1/2 cups
Adobo is a thick seasoning paste for meats, poultry, and fish, made of dried chiles, herbs, and spices. The paste is also used to thicken and flavor a number of traditional stews.
6 ancho chiles (large), stems cut out, seeds and veins removed
2 cloves garlic (whole medium), unpeeled
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/8 teaspoon ground allspice
2 whole cloves
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons cider vinegar
1. In a dry skillet over medium heat, toast the chiles, pressing flat with a spatula and turning, about 8 to 10 seconds per side, or until aromatic and slightly blistered. Do not burn. Submerge the chiles in a bowl of hot water and soak about 25 to 30 minutes.
2. Toast the garlic cloves in the same skillet about 2 minutes, until some brown spots appear, and the garlic softens a little, about 5 minutes. Remove and discard the papery skin. Drain the chiles and put in a blender with the garlic. Add the other ingredients and 1/4 cup of water. Purée until smooth. If the blender stalls, add only enough water to keep the blades working. Scrape down the sides of the blender jar often, and continue to blend. (The adobo should be thick and smooth with the consistency of thick ketchup.) Scrape the adobo into a container. The adobo is ready to use. The paste can be kept refrigerated for 2 to 3 weeks, or frozen up to 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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