* Exported from MasterCook *
Chile-Cumin Spice Paste
Recipe By :Grace Parisi
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces dried chiles -- such as ancho, pasilla or guajillo, stemmed and seeded
4 canned chipotles in adobo -- seeded
3 large garlic cloves -- finely chopped
1 tablespoon ground cumin
1 teaspoon caraway seeds
1 teaspoon dried oregano -- crumbled (Mexican orgegano preferably)
1/4 cup extra-virgin olive oil
2 large shallots -- minced (1/2 cup)
Salt and freshly ground black pepper
1.In a large microwave-safe bowl, cover the dried chiles with 2 cups of
hot water. Cover the bowl with plastic wrap and microwave at high power
for 2 to 3 minutes, until the chiles are slightly softened. Let stand at
room temperature until the chiles are fully softened, about 5 minutes.
2.Drain the chiles, reserving 2/3 cup of the soaking liquid. Transfer the
chiles and their reserved soaking liquid to a blender or food processor.
Add the chipotles and puree until very smooth. Strain, pressing hard to
remove the skin and any seeds.
3.On a work surface, combine the garlic, cumin, caraway and oregano and
chop until the caraway seeds are minced. In a medium skillet, heat the
olive oil. Add the garlic paste and shallots and cook over moderate heat,
stirring occasionally, until the shallots are softened, about 6 minutes.
Add the chile puree and cook over low heat, stirring occasionally, until
thick, about 10 minutes. Season with salt and black pepper. Let cool, then
transfer to a jar and refrigerate.
SERVINGS: Makes 1 1/2 cups (24 one-tablespoon servings)
TOTAL TIME: 30 MIN
This versatile seasoning paste is fruity, smoky and spicy. Use ancho
chiles for more heat, guajillo for less.
Make Ahead: The chile-cumin spice paste can be refrigerated for 3 months.
Notes: Uses Rub the spice paste on [favorite] before grilling; blend it
with butter and serve with grilled [favorite]; mix it with yogurt as a dip
for naan; mix it with mayonnaise and use as a sandwich spread.
ChupaNote: also makes a great base for chili, tortilla soup, or Mexican
lasagna.
Cuisine:
"LatinAmerican/Hispanic"
Source:
"Food & Wine, Dec 2011"
S(Formatted by Chupa Babi):
"March 2012"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 36 Calories; 3g Fat (61.9% calories
from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 18mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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