Ancho Chilli and Orange Barbecue Marinade
Ingredients
1/4 teaspoon each whole cumin and coriander seeds
1/2 medium onion, thickly sliced
8 large cloves garlic, peeled
8 dried ancho chiles
generous pinch cinnamon
1/4 teaspoon freshly ground black pepper
1 orange, juiced and shredded zest
1/2 teaspoon dried oregano
hot water
1/2 lime, juiced
salt to taste
Preparation
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 mortar 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 chiles, then cover with hot water and let soak
30 minutes.
Meanwhile toast cinnamon, pepper, and orange zest 10 seconds over medium.
Combine
all ingredients in a blender, including chiles 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.
Chicken breasts could go from several hours to overnight.
Fish needs only an hour or so, while vegetables are ready for cooking within an hour. Always refrigerate marinating foods.
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