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Mexican Chile Marinade and Sauce

Difficulty:Easy

Ingredients

  • ■   2 oz dried Guajillo chiles
  • ■   2 oz dried Ancho Chiles
  • ■   4 oz dried minced garlic

Description

1 tsp whole cumin seeds 3 whole cloves 1/2 tsp dried Mexican Oregano 5 dried Guajillo chiles 5 dried Pasilla, Ancho or Mulato Chiles 2 dried Ancho Chiles 1 (1 1/2 lb) pineapple, peeled cored and finely chopped (approx 10 oz) 1 cup finely chopped white onion 1 teaspoon dried minced garlic 2 Tbl cider vinegar 2 Tbl freshly squeezed lime juice 2 tsp kosher salt, plus more as needed Toast the cumin seeds in a medium frying or cast iron pan or cast iron pan over medium heat, shaking the pan often, until fragrant, about 2 to 3 minutes. Transfer to a spice grinder and let cool slightly. Set the pan aside. Add the cloves and oregano to the spice grinder and process to a fine powder; transfer the spice mixture to a blender and set aside. Rinse the chiles under cold running water, then dry well with paper towels. Place the chiles in the pan used to toast the cumin and roast over medium heat, turning occasionally, until fragrant, about 3 to 5 minutes. Transfer to a cutting board to cool. Wearing rubber gloves, cut the chiles in half lengthwise and discard the seeds and stems. Place the chiles in a medium saucepan, cover with water, and bring to a boil. Reduce the heat to medium low and simmer until softened, about 5 minutes. Remove from heat. Set aside 1/2 cup of the chile cooking liquid and let cool. Let the chiles sit in the saucepan of hot liquid for 5 minutes more. Drain the chiles and let cool. Add the pineapple, onion, garlic, vinegar, lime juice, measured salt, cooled chiles, and cooled chile liquid to the blender and blend on high to a smooth purée. Use as a marinade for beef, pork, or chicken. Marinate the meat at least 4 hours or up to overnight (ideally overnight). If you choose, strain the marinade through a fine-mesh strainer set over a small saucepan; discard the solids. Bring to a boil, season to taste with salt, and slather on the cooked meat just before serving. Recipe courtesy of Jill Santopietro and chow.com

  • 1. Toast the cumin seeds in a medium frying or cast iron pan or cast iron pan over medium heat, shaking the pan often, until fragrant, about 2 to 3 minutes.
  • 2. Transfer to a spice grinder and let cool slightly.
  • 3. Set the pan aside.
  • 4. Add the cloves and oregano to the spice grinder and process to a fine powder; transfer the spice mixture to a blender and set aside. Rinse the chiles under cold running water, then dry well with paper towels.
  • 5. Place the chiles in the pan used to toast the cumin and roast over medium heat, turning occasionally, until fragrant, about 3 to 5 minutes.
  • 6. Transfer to a cutting board to cool.
  • 7. Wearing rubber gloves, cut the chiles in half lengthwise and discard the seeds and stems.
  • 8. Place the chiles in a medium saucepan, cover with water, and bring to a boil.
  • 9. Reduce the heat to medium low and simmer until softened, about 5 minutes.
  • 10. Remove from heat. Set aside 1/2 cup of the chile cooking liquid and let cool.
  • 11. Let the chiles sit in the saucepan of hot liquid for 5 minutes more.
  • 12. Drain the chiles and let cool.
  • 13. Add the pineapple, onion, garlic, vinegar, lime juice, measured salt, cooled chiles, and cooled chile liquid to the blender and blend on high to a smooth purée.
  • 14. Use as a marinade for beef, pork, or chicken.
  • 15. Marinate the meat at least 4 hours or up to overnight (ideally overnight).
  • 16. If you choose, strain the marinade through a fine-mesh strainer set over a small saucepan; discard the solids.
  • 17. Bring to a boil, season to taste with salt, and slather on the cooked meat just before serving.
  • 18. Recipe courtesy of Jill Santopietro and chow.com

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