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Title: Essential Sweet-And-Spicy Ancho Seasoning Paste
Yield: 1 Serving

Ingredients

      8 lg garlic cloves; unpeeled
      8 md dried Ancho chiles(about 4
           -ounces t
  1 1/2 ts dried oregano; preferably
           -Mexican
    1/2 ts black pepper; whole or
           -freshly gro
    1/8 ts cum  whole or freshly ground
           A scant 1/4 teaspoon cloves;
           - whole or freshly gro
    2/3 c  beef, chicken or fish broth
           (even vegetable broth or
           -water) ,
           whichever is appropriate for
           - the di
           you're going to use the
           -Adobo in,
           plus a little more if needed
           Salt, about 1 teaspoon

Instructions

The garlic and 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 w
hen 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 of the chiles, tear the
chiles open and remove the seeds. Next, toast the chiles a few at a time on
you medium-hot skillet or griddle: Open them flat, la
y 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 pressed long enough, they'll h
ave changed to a mottled tan underneath. If
you see a slight wisp of smoke, that's okay, but any more will mean
burned chiles.) Now, press down again to toast the other side. Transfer to
a bowl, cover with hot water and let rehydrate for 30 mi
nutes, stirring regularly
to ensure even soaking. Pour off all the water and discard.
The seasoning: If using whole spices, pulverise the oregano, pepper,
cumin and cloves in a spice grinder or mortar, then transfer to a food
processor or blender, along with the drained chiles and gar
lic. Measure in the broth and process to a smooth puree, scraping and
stirring every few seconds. (If you're using a blender and the mixture
won't move through the blades, add more broth, a little at
a time, until everything is moving, but still as thick as possible.)
With a rubber spatula, work the puree through a medium-mesh strainer into a
bowl; discard the skins and seeds that remain behind
in the strainer. Taste (it'll have a rough, raw edge to it), then
season with salt.

Yield: About 1 cu

- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 41 Calories; less than one gram Fat
(7% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 4mg
Sodium

NOTES : (Recipes courtesy of Rick Bayless

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Contributor: COOKING LIVE SHOW #CL8748

Preparation Time: 0:00

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