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Red Chile Marinade (Adobo)


12 Guajillo chilies, stemmed and seede
8 cloves garlic; unpeeled
1/2 inch piece of stick cinnamon
2 cloves
8 black peppercorns
2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon cumin seeds
1/2 cup cider vinegar
juice of one lime

Place a heavy duty skillet over a medium flame and add the garlic cloves. Cook approximately 10 minutes, turning frequently. Remove garlic when soft and peel the cloves. Add the chilies to the skillet and toast briefly, about 15 seconds, on each side. Place the chilies in a bowl and cover them with boiling water, making sure all of the chilies are submerged. Let the chilies soak 30 minutes. Drain the chilies, discarding the soaking water. Pulverize the spices in a mortar or spice grinder. Place all ingredients (Chilies, garlic, spices, vinegar, and lime juice) in blender and pulse until smooth. Strain the paste through a medium sieve. This paste will keep indefinitely in the refrigerator. Variation: Use 8 ancho chilies instead of guajillos for a sweeter marinade. - - - - - - - - - - - - - - - - - - NOTES : Here's another recipe for Adobo. It's from Sancho's Anchos website. This marinade can be used on any cut of meat, including fish and shellfish. Let meat soak in marinade from 6 to 8 hours. Then grill or bake the meat at a low oven temperature.

Yield: 1 serving

Preparation Time: 0:00

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