Adobo (Smoked Chile Marinade) #1

  8 Zehen Garlic, unpeeled
  4 Dried chiles Anchos
   About 2 ounces
  6 Dried chiles Guajillos, stemmed,seeded,deveined, about 1 1/2 ounces
  0.5 Inch stick cinnamon, about 1/2 t ground
  4 Zehen Garlic
  10 Black peppercorns, grd.
  2lg Bay Leaves broken up
  0.125ts Cumin seed, or 1/8 t ground
  0.5ts Dried Oregano
  0.5ts Dried Thyme
  1.5ts Salt
  0.25c Cider vinegar

Toasting the chiles and garlic. Roast the garlic cloves on a griddle or
Heavy skillet over medium heat, turning frequently, until blackened in
Spots and VERY soft, about 15 minutes. Remove, cool, skin and roughly
chop. While the garlic is roasting, tear the chiles into flat pieces
and toast them a few at a time: Use a metal spatula to press them
firmly against the hot surface for a few seconds, until they blister,
crackle and change color, then flip them over and press them flat to
toast the other side. Soaking the dried chiles. Break the chiles into a
small bowl, cover with boiling water, weigh down with a plate to keep
submerged and soak 30 minutes. Drain, tear into smaller pieces, place
in a blender jar and add the garlic.
Finishing the Adobo. In a mortar or spice grinder, pulverize the
cinnamon, cloves, peppercorns, bay leaves and cumin. Add the chiles
along with the oregano, thyme, salt, vinegar and 3 Tb water. With a
long series of blender pulses, reduce the mixture to a paste. Run the
blender for a few seconds until the mixture clogs, then scrape down the
sides with a spatula and stir; repeat a dozen times or more until the
mixture is smooth. Don't add water unless absolutely necessary or this
marinating paste won't do its job well. Strain the paste through a
medium-mesh sieve into a noncorrosive container with a tight-fitting
lid. Cover and refrigerate. Considerations: After soaking the chiles,
they can be put through a foley food mill to remove the skins and the
seeds. Add this puree along with the garlic to the small blender jar
and proceed. If this is done, and the mixture is put together in a
small blender jar, and pulsed, scraped down, and mixed very well the
final sieving can be eliminated. All of the chiles can be Ancho or
Guajillo. You can substitute 3 1/2 ounces of California or New Mexican
chiles for the above chiles but the flavor will be light. adobo with
powdered chiles: For a darker, stronger tasting adobo made without the
tedious series of blender runs, roast the chiles and garlic as directed
above, then pulverize the chiles with the cinnamon,cloves,pepper, bay
leaves and cumin in several batches in a spice grinder; sift through a
medium-mesh sieve.
Skin the garlic and mash it to a smooth paste. Mix with the powdered
chile mixture, oregano, thyme, salt, vinegar and 6 Tb water. Store as
directed above.

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