1/4 tsp Whole cumin seeds
1/4 tsp Whole coriander seeds
1/2 medium Onion, thickly sliced
8 Cloves (large) garlic, unpeeled
8 Dried Ancho chilies
1 pinch Cinnamon (generous)
1/4 tsp Freshly ground black pepper
1 large Orange, shredded zest of
1/2 tsp Dried oregano
Hot water
1 large Orange, juice of
1/2 Lime, juice of
Salt to taste
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This marinade is warm and favorable, but not hot. It should work well with chicken, seafood, prok [and euks!] and vegetables for grilling, braising or sautéing. 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 slightly 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. |
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