by kirra » Tue Jan 22, 2008 3:37 am
Chile Marinade
Ingredients:
8 ounces guajillo chiles (about 30)
1 2-inch piece canela (Mexican cinnamon)
12 black peppercorns
10 bay leaves
1 tablespoon dried Mexican oregano, crumbled
2 tablespoons dried avocado leaves (available from Kalustyan’s) or 1/2 cup fresh tarragon leaves
10 large sprigs fresh thyme or 1 1/2 teaspoons dried thyme
8 large garlic cloves
4 tablespoons cider vinegar
Preparation:
Wash and griddle-dry the chiles, being careful not to burn them. As they are done, place them in a large deep bowl, cover generously with boiling water, and soak for at least 20 minutes. Drain, and remove stems only when cool enough to handle.
Blend all marinade ingredients in batches until puréed, stopping occasionally to scrape down the sides with a rubber spatula. If necessary, add a few tablespoons of water to facilitate blending, but the mixture should remain thick and pasty.
[size=150]
[b]Chile Marinade[/b][/size]
[b]Ingredients:[/b]
8 ounces guajillo chiles (about 30)
1 2-inch piece canela (Mexican cinnamon)
12 black peppercorns
10 bay leaves
1 tablespoon dried Mexican oregano, crumbled
2 tablespoons dried avocado leaves (available from Kalustyan’s) or 1/2 cup fresh tarragon leaves
10 large sprigs fresh thyme or 1 1/2 teaspoons dried thyme
8 large garlic cloves
4 tablespoons cider vinegar
[b]Preparation:[/b]
Wash and griddle-dry the chiles, being careful not to burn them. As they are done, place them in a large deep bowl, cover generously with boiling water, and soak for at least 20 minutes. Drain, and remove stems only when cool enough to handle.
Blend all marinade ingredients in batches until puréed, stopping occasionally to scrape down the sides with a rubber spatula. If necessary, add a few tablespoons of water to facilitate blending, but the mixture should remain thick and pasty.