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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toast the unpeeled garlic until soft and sweet-smelling. Remove from heat source and cool. Pull of the skins and chop roughly. | 2. Toast the chiles until skin bubbles. Remove from heat. Put in small bowl of water to rehydrate. Drain. (Use the soak water for the recipe liquid if desired.). | 3. Pulverize the oregano, pepper, cumin and close in a spice grinder or mortar. Place in a molcajete or blender. Add the chiles and garlic. | 4. Measure in the liquid and blend to a paste. If needed, add more liquid unti everything in the blender is combining but as thick as possible. | 5. Remove from blender. (I take the bottom off mine to get the paste out.)This is ready to use in a recipe at this point. Further cooking is necessary to use in canning. | 6. To use for canned chiles: | 7. Put paste in a bowl and stir in liquid until it's a pourable consistency. | 8. Heat an empty very heavy frying pan for a few minutes over medium-high heat. Film the bottom of the pan with a small amount of oil. Test temperature by dropping a little mixture into pan. If it sizzles sharply, the pan is hot enough. | 9. Pour all mixture into the pan, don't let the temperature drop. Stir constantly until the mixture has darkened and turned into a thick mass. Usually this takes about 5 minutes. | 10. Turn heat down to simmer and add liquid of your choice to the consistency you need. Simmer uncovered for another 5 minutes ro so to develop flavors. | 11. Cool and work through a food mill or push through a sieve until there are no lumps. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	8		unpeeled	-	-	-	-
ancho chile	8		dried	-	-	-	-
oregano	1 1/2	1/2	dried	3.975	1.0338	0.135	0.0642
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cumin seed	1/8	teaspoon		0.9844	0.1161	0.0468	0.0585
clove	4			23.016	5.5045	0.5015	1.092
water	1/3	cup		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.