Free Recipe Ancho Chile and Orange Marinade
Recipe Type: Free Sauce Recipes
Recipe Preparation: cook
Recipe Serves: 1
Ingredients for Ancho Chile and Orange Marinade Recipe
1/4 ts Whole cumin seeds
1/4 ts Whole coriander seeds
1/2 md Onion; thickly sliced
8 Cloves (large) garlic;
8 Dried Ancho chilies
1 pn Cinnamon (generous)
1/4 ts Freshly ground black pepper
1 lg Orange; shredded zest of
1/2 ts Dried oregano
1 lg Orange; juice of
1/2 Lime; juice of
Salt to taste
Ancho Chile and Orange Marinade Preparation
Date: Fri, 8 Mar 1996 14:44:40 -0600 (CST) From: Chris Kaufman <email@example.com> In my typical prompt and timely manner I’ve wrangled some recipes from the Minneapolis Hotluck participants and am finally posting them for your pleasure. From: Alison and John Krufka. (I got this recipe from Minnesota Public Radio’s The Splendid Table ) This marinade is warm and flavorable, but not hot. It should work well with chicken, seafood, prok [and euks!] and vegtables for grilling, braising or sauteing. It should keep about 1 month in the Frig. Makes about 1 cup. 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 morter 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 slightley softened, about 10 minutes. Stem and seed chilies, then cover with hot water and let soak 30 minutes. Meanwhile toast the cinnamon, pepper and orange zest 10 seconds over medium heat. Combine all ingredients in a blender (peeling garlic first), including chilies 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. Fish needs only an hour or so while vegetables are ready to cook within the hour. Always refrigerate marinating foods. CHILE-HEADS DIGEST V2 #263 From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe Archive, .
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