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1.
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THE GARLIC AND CHILES.
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Set a heavy ungreased skillet or possibly griddle over medium heat.
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Lay the unpeeled garlic on the warm surface and let it roast to a sweet mellowness, turning occasionally, till soft when pressed between your fingers (you'll notice it has blackened in a few small spots), about 15 min.
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Cold, then slip off the papery skins and roughly chop.
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While the garlic is roasting, break the stems off the chiles, tear the chiles open and remove the seeds.
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Next, toast the chiles a few at a time on our medium-warm skillet or possibly griddle; Open them flat, lay them on the warm surface skin-side up, press flat for a few seconds with a metal spatula (if the temperature is right you'll hear a faint crackle), then flip them.
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(If pressed long sufficient, thy'll have changed to a mottled tan underneath.
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If you see a slight wisp of smoke, which's okay, but any more will mean burnt chiles.)
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Now, press down again to toast the other side.
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Transfer to a bowl, cover with warm water and let rehydrate for 30 min, stirring regularly to ensure even soaking.
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Pour off all the water and throw away.
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2.
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THE SEASONING.
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If using whole spices, pulverize the oregano, pepper, cumin and cloves in a spice grinder or possibly mortar then transfer to a food processor or possibly blender, along with the liquid removed chiles and garlic.
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Measure in the broth and process to a smooth puree, scraping and stirring every few seconds.
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(If you're using a blender and the mix will not move through the blades, add in more broth, a little at a time, unitl everything is moving, but still as thick as possible.)
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With a rubber spatula, work the puree through a medium-mesh strainer into a bowl; throw away the skins and seeds which remain behind in the strainer.
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Tast (it'll ahve a rough, raw edge to it), then season with salt.
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ADVANCE PREPARATION - Covered and refrigerated, the marinade will keep for about 2 weeks; it also freezes well
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OTHER CHILES YOU CAN USE - Though I want you to learn the unique flavor of ancho by making this seasoning solo, it's very commonly made with half ancho (for rich sweetness) and half guajillo (for tangy brightness); a few chipoltes in the mix adds heat and complexity.
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Always substitue an equivalent weight of chiles.
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TRADITIONAL DISHES Which USE THIS ESSENTIAL AS A STARTING POINT - Spice Chile-Baked Oysters, Street-Style Red Chile Enchiladas, Simple Red Mole Enchiladas, Chile-Glazed Sweet Potatoes, Red Chile Rice, Red Chile-Braised Chicken, Ancho-Marinated Whole Roast Fish.
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Suggested Wine: Tablespoons
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NOTES : If you take a few min to make this medium-spicy seasoning paste from toasted, rehydrated ancho chiles, ssweet roasted garlic and spices, you'll have a gold mine in the refrigerator.
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More versatile than salsas
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(that are spooned on as condiments), this deep burgundy, almost fluffy puree can be turned into the most complex dishes in the Mexican collection, from slow-simmered, rich, red mole and quick-seard red-chile enchiladas to garnet-colored rice.
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I even use it to flavor American style baked beans .
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Start withthis seasoning to learn how to clean, toast, soak, puree and strain dry chiles - it'll seem awkward if you haven't done it before, but when you taste what the seasoning does to different dishes, you'll keep making it till the process seems second nature
