RED CHILE PASTE
The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor. You can vary the dried chiles if you want to make different kinds of chili pastes.
Provided by pasquale
Categories Side Dish Sauces and Condiments Recipes
Time 45m
Yield 20
Number Of Ingredients 5
Steps:
- Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.
- Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.
Nutrition Facts : Calories 13.3 calories, Carbohydrate 2.4 g, Cholesterol 0.1 mg, Fat 0.4 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 104.6 mg, Sugar 0.2 g
MEXICAN ADOBO - RED CHILE PASTE
Rub this on meats, chicken, or fish to add incredible flavor without much work. You can keep a supply of this in the refrigerator because it keeps indefinitely. I have mixed it with rotisserie chicken to make burritos. If you have unexpected company, just slap some of this on whatever you can defrost in your microwave, grab a couple of Corona's and you've got yourself a fiesta!
Provided by cookiedog
Categories < 30 Mins
Time 25m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Red Chile Adobo Paste: Remove the seeds and veins from the chiles. Heat a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute (As soon as you begin to smell them, they are ready. If you hesitate, they will have a bitter taste).
- Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.)
- Roast the garlic on the same pan used to toast the chiles over medium heat, turning often until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.
- Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.).
Nutrition Facts : Calories 218, Fat 6, SaturatedFat 0.6, Sodium 2359.2, Carbohydrate 40.7, Fiber 15.7, Sugar 0.2, Protein 9.2
RED CHILE PASTE (MEXICAN ADOBO)
Steps:
- Roast and Soak the Chiles
- Cut or tear the chiles into flat pieces and remove the seeds and veins. Heat a nonstick skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften up a bit, about 1 minute.
- Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.)
- Roast the Garlic
- Return the same skillet used to toast the chiles to the stove and place over medium heat. Add the garlic and roast, turning often, until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.
- Puree the Mixture
- Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.)
- Serve or Store
- Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
- COOKING NOTES
- INGREDIENTS
- Handling Chiles
- If you have sensitive hands, you may want to wear rubber gloves when handling chiles. If you chose to work with them with bare hands, make sure to wash your hands well before touching your eyes or other sensitive skin.
- TECHNIQUES
- Roasting Chiles
- Although you may not think it makes a difference, dry roasting or toasting dried chiles before rehydrating them adds an incredible richness to their flavor. However, you must be careful not to burn them, which will result in an undesirable bitter flavor.
- Since the chiles are dark, you cannot rely on their color to tell you if they are ready. Instead pay attention to their aroma and texture. As soon as they begin to release their scent and become soft and pliable, they are ready.
- ADVANCE PREPARATION
- This paste can be made well in advance and kept in an airtight container in the refrigerator. It keeps almost indefinitely.
MEXICAN ANNATTO/ACHIOTE PASTE, ADOBO MEXICANO DE ACHIOTE MOLIDO
Everyone asks me what is Achiote or Annatto? Sometimes I refer to it as in packets of Goya Sazon seasoning with culantro and achiote. Achiote trees grow abundantly in most tropical locations. The trees produce pretty flowers as well as seed pods in which you will find a bright red pulp as well as red seeds. These seeds are used...
Provided by Juliann Esquivel
Categories Other Main Dishes
Time 10m
Number Of Ingredients 11
Steps:
- 1. First lightly toast in a dry frying pan Annatto seeds, coriander seeds, cumin seeds, black peppercorns,and cloves. Do not scorch just lightly heat to bring out the flavors. Pour into a spice mill or coffee grinder and pulverize.
- 2. Next add the sour orange juice or combination orange juice and lime juice and vinegar into a blender add the oregano, salt, garlic, and jalapeno or serano chiles and blend until all the garlic and peppers are liquified. Add the ground spices and blend again until all is smooth.
- 3. Rub this marinade onto chicken, pork, fish or beef. Put into a large plastic freezer bag and let marinade overnight. Next day grill or bake or cook as you like. You can add a little or a lot of heat by adding a one or more jalapenos, or serrano peppers to the mixture when blending. Just remember by taking the seeds out from the peppers you will get the flavor but not so much heat. If you leave the seeds in then you will get much more heat. You can also opt to use only one chile pepper if you do not desire a lot of heat. Enjoy
- 4. I will post an actual picture of annatto /achiote seeds tomorrow.
MEXICAN CHICKEN ADOBO
Made this recipe years ago and have modified it somewhat from the original. Once you make it, it will be your favorite. Best when the chicken is marinated 2 days but can be done when marinated for 24 hours. For the chicken breast, I normally buy 1/2 a breast per person. If the breast are large, I cut each breast in half.
Provided by mevasquez
Categories Chicken Breast
Time 40m
Yield 8-16 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except Chicken Breast. Thoroughly mix the.
- ingredient with a blender. Pour mixture over chicken. Cover and refrigerate 4 hours or overnight. Remove chicken from marinade. Reserve some of the marinade for brushing. Cover and grill chicken 5 to 6 inches from medium-hot coals for 5 to 8 minutes. Turn chicken. Cover and grill, turning and brushing with marinade 2 or 3 times, until done, about 10 minutes longer.
- NOTE: To broil, place chicken in greased 13x9x2-inch pan. Pour half the.
- marinade over chicken. Broil chicken with tops about 4 inches from heat.
- until light brown, about 20 minutes. Turn chicken. Pour remaining.
- marinade over chicken. Broil until done, about 6 minutes longer.
Nutrition Facts : Calories 204.3, Fat 13.6, SaturatedFat 2.5, Cholesterol 46.4, Sodium 46.6, Carbohydrate 4.4, Fiber 0.3, Sugar 3, Protein 15.5
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