ancho chile and orange marinade

Categories
Sauce
Yield
1 Servings
MeasureIngredient
¼ teaspoon Whole cumin seeds
¼ teaspoon Whole coriander seeds
½ medium Onion; thickly sliced
Cloves (large) garlic; unpeeled
Dried Ancho chilies
1 pinch Cinnamon (generous)
¼ teaspoon Freshly ground black pepper
1 large Orange; shredded zest of
½ teaspoon Dried oregano
  Hot water
1 large Orange; juice of
½  Lime; juice of
  Salt to taste

Date: Fri, 8 Mar 1996 14:44:40 -0600 (CST) From: Chris Kaufman <kaufman@...> In my typical prompt and timely manner I've wrangled some recipes from the Minneapolis Hotluck participants and am finally posting them for your pleasure. From: Alison and John Krufka. (I got this recipe from Minnesota Public Radio's "The Splendid Table") 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.

CHILE-HEADS DIGEST V2 #263

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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