*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Mexican                          Marinades
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Cloves of Garlic, unpeeled
    4                    Dried chiles Anchos
                         -about 2 ounces
    6                    Dried chiles Guajillos
                         -about 1 1/2 ounces
      1/2                Inch stick cinnamon
                         -about 1/2 t ground
    1                    Clove, or a pinch ground
   10                    Black peppercorns
                         -scant 1/4 t ground
    2       lg           Bay Leaves broken up
      1/8   ts           Cumin seed, or 1/8 t ground
      1/2   ts           Dried Oregano
      1/2   ts           Dried Thyme
    1 1/2   ts           Salt
      1/4   c            Cider vinegar
    Toasting the chiles and garlic. Roast the garlic
   cloves on a griddle or heavy skillet over medium heat,
   turning frequently, until blackened in spots and VERY
   soft, about 15 minutes. Remove, cool, skin and roughly
    While the garlic is roasting, tear the chiles into
   flat pieces and toast them a few at a time: Use a
   metal spatula to press them firmly against the hot
   surface for a few seconds, until they blister, crackle
   and change color, then flip them over and press them
   flat to toast the other side.
    Soaking the dried chiles. Break the chiles into a
   small bowl, cover with boiling water, weight with a
   plate to keep submerged and soak 30 minutes. Drain,
   tear into smaller pieces, place in a blender jar and
   add the garlic.
    Finishing the Adobo. In a mortar or spice grinder,
   pulverize the cinnamon, cloves, peppercorns, bay
   leaves and cumin. Add the chiles along with the
   oregano, thyme, salt, vinegar and 3 Tb water. With a
   long series of blender pulses, reduce the mixture to a
   paste. Run the blender for a few seconds until the
   mixture clogs, then scrape down the sides with a
   spatula and stir; repeat a dozen times or more until
   the mixture is smooth. Don't add water unless
   absolutely necessary or this marinating paste won't do
   its job well. Strain the paste through a medium-mesh
   sieve into a noncorrosive container with a
   tight-fitting lid. Cover and refrigerate.
    Considerations: After soaking the chiles, they can be
   put through a foley food mill to remove the skins and
   the seeds. Add this puree along with the garlic to the
   small blender jar and proceed. If this is done, and
   the mixture is put together in a small blender jar,
   and pulsed, scraped down, and mixed very well the
   final sieving can be eliminated.
    All of the chiles can be Ancho or Guajillo. You can
   substitute 3 1/2 ounces of California or New Mexican
   chiles  for the above chiles but the flavor will be
    Adobo with powdered chiles: For a darker, stronger
   tasting adobo made without the tedious series of
   blender runs, roast the chiles and garlic as directed
   above, then pulverize the chiles with the
   cinnamon,cloves,pepper, bay leaves and cumin in
   several batches in a spice grinder; sift through a
   medium-mesh sieve. Skin the garlic and mash it to a
   smooth paste. Mix with the powdered chile mixture,
   oregano, thyme, salt, vinegar and 6 Tb water. Store as
   directed above.
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