Marlboro Country Guacamole
INGREDIENTS:
4 oz Whole dried New Mexico red
-chiles
2 oz Whole dried Ancho chiles
2 oz Whole dried Cascabel chiles
2 Whole dried or canned
-Chipotle chiles in adobo
-sauce
1 ts Adobo sauce
2 qt Water
1 lb Blackened Roma tomatoes
1/2 c Chopped white onion 1
-tablespoon olive oil
5 Cloves (large) garlic;
-roasted, peeled; and
-finely chopped
1 ts Roasted ground cumin
1 1/2 ts Roasted ground Mexican
-oregano
1 ts Salt
2 tb Peanut oil (or lard)
4 oz Whole dried New Mexico red
-chiles
2 oz Whole dried Ancho chiles
2 oz Whole dried Cascabel chiles
2 Whole dried or canned
-Chipotle chiles in adobo
-sauce
1 ts Adobo sauce
2 qt Water
1 lb Blackened Roma tomatoes
1/2 c Chopped white onion 1
-tablespoon olive oil
5 Cloves (large) garlic;
-roasted, peeled; and
-finely chopped
1 ts Roasted ground cumin
1 1/2 ts Roasted ground Mexican
-oregano
1 ts Salt
2 tb Peanut oil (or lard)
Remove stems and seeds from chiles. With a comal or black ironskillet, or in an oven at 250', dryroast chiles for 3 to 4 minutes. Shake once or twice and do not allow to blacken. Add to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool. Blacken tomatoes in a skillet or under a broiler (about 5 minutes). Saute onion in the oil over low heat until browned.
Put chiles in a blender. Add blackened tomatoes, onion, garlic, cumin, oregano, and salt. Add I cup liquid. (Taste the chile water first. If it is not bitter, use chile water, otherwise add plain water or chicken stock.) Puree to a fine paste; adding more chile water, water, or chicken stock if necessary.
Add oil or lard to a high-sided pan, and heat until almost smoking. Refry sauce at a sizzle for 3 to 5 minutes, stirring continuously. Do not allow sauce to get too thick; add water if necessary. Yields 4 cups.
NOTE: Carefull with that last step -
I don't refry the sauce that hot since it last covered my stove, me, ...
Notes: Here's another chile sauce for the list that's one of my favorites -
it's your basic pureed rehydrated chiles with tomatoes and other good stuff ~ but I love the addition of cascabels. They have medium heat and add some plum, licorice and other flavors that are really nice with a grilled tenderlion steak and a full cabernet or zinfindel, hmmm. Of course I don't always have fresh romas (I generally stay away from those things in the grocery store) or Mexican oregano or all the chiles, so just make it up as you go along -
just don't forget the cascabels! BTW, those little cuisinarts are great for whipping up a cup or so of chile sauce or salsa.
Jamie Stewart jstewart@omni.voicenet.com 71261.2327@compuserve.com
CHILE-HEADS ARCHIVES
Put chiles in a blender. Add blackened tomatoes, onion, garlic, cumin, oregano, and salt. Add I cup liquid. (Taste the chile water first. If it is not bitter, use chile water, otherwise add plain water or chicken stock.) Puree to a fine paste; adding more chile water, water, or chicken stock if necessary.
Add oil or lard to a high-sided pan, and heat until almost smoking. Refry sauce at a sizzle for 3 to 5 minutes, stirring continuously. Do not allow sauce to get too thick; add water if necessary. Yields 4 cups.
NOTE: Carefull with that last step -
I don't refry the sauce that hot since it last covered my stove, me, ...
Notes: Here's another chile sauce for the list that's one of my favorites -
it's your basic pureed rehydrated chiles with tomatoes and other good stuff ~ but I love the addition of cascabels. They have medium heat and add some plum, licorice and other flavors that are really nice with a grilled tenderlion steak and a full cabernet or zinfindel, hmmm. Of course I don't always have fresh romas (I generally stay away from those things in the grocery store) or Mexican oregano or all the chiles, so just make it up as you go along -
just don't forget the cascabels! BTW, those little cuisinarts are great for whipping up a cup or so of chile sauce or salsa.
Jamie Stewart jstewart@omni.voicenet.com 71261.2327@compuserve.com
CHILE-HEADS ARCHIVES