Ancho Chile And Orange Marinade

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Ancho Chile And Orange Marinade

 

1/4 teaspoon each whole cumin and coriander seeds

1/2 medium onion, thickly sliced

8 large cloves garlic, unpeeled

8 dried ancho chiles

generous pinch cinnamon

1/4 teaspoon freshly ground black pepper

shredded zest of a large orange

1/2 teaspoon dried oregano

hot water

juice of a large orange, or more to taste

juice of 1/2 lime

salt to taste

 

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 mortar

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 slightly softened, about 10 minutes. Stem and seed chiles, then cover

with hot water and let soak 30 minutes. Meanwhile toast cinnamon, pepper, and

orange zest 10 seconds over medium.

Combine all ingredients in a blender (peeling garlic first), including chiles

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. Chicken breasts could go from several hours to overnight. Fish needs

only an hour or so, while vegetables (thick sliced onions, zucchini, carrots,

sweet potatoes, peppers, eggplant, potatoes, corn on the cob) are ready for

cooking within an hour. Always refrigerate marinating foods.

Makes about 1 cup.

 

 

 

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