Blend until smooth, adding a little soaking liquid or water if necessary to keep everything moving through the blades. Add the cinnamon, black pepper, cumin, oregano, vinegar and 2 teaspoons of salt. Cool slightly, peel and add to the blender with the chile. While the chile (whole or powdered) is rehydrating, in an ungreased skillet over medium heat, roast the garlic, turning regularly until blotchy black in places and soft. Add 1 ¼ cups boiling water, blend to mix and let stand 20 minutes.įinish the marinade and marinate the meat. If using powdered chile, measure the powdered chile into a blender jar. Collect in a bowl, cover with hot tap water and let rehydrate until pliable, 20 to 30 minutes. If using chile pods, toast the flat pieces a few at a time in an ungreased skillet over medium heat, using a metal spatula to press them firmly against the hot surface until they release their aroma and change color slightly, then flip them over and press to toast the other side.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |