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Recipe Name: Ancho Chile And Orange Marinade Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/4 Teaspoon(s) Whole cumin seeds
1/4 Teaspoon(s) Whole coriander seeds
1/2 Onion, thickly sliced
8 Cloves, large garlic
8 Dried Ancho chilies
1 Pinch(s) Cinnamon, generous
1/4 Teaspoon(s) Freshly ground black pepper
1 Orange, shredded zest of
1/2 Teaspoon(s) Dried oregano
Hot water
1 Orange, juice of
1/2 Lime, Juice of
Salt to taste
Date: Fri, 8 Mar 1996 14:44:40 -0600 (CST) From: Chris Kaufman
<> In my typical prompt and timely manner
I've wrangled some recipes from the Minneapolis Hotluck participants
and am finally posting them for your pleasure. From: Alison and John
Krufka. (I got this recipe from Minnesota Public Radio's "The
Splendid Table") This marinade is warm and flavorable, but not hot. It
should work well with chicken, seafood, prok [and euks!] and vegtables
for grilling, braising or sauteing. 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 slightley 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. CHILE-HEADS DIGEST V2 #263 From the Chile-Heads
recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 50
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 297.2mg
Potassium: 163.9mg
Carbohydrates: 11.9g
Fiber: 1.3g
Sugar: <1g
Protein: 1.9g

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