Ancho Chile And Orange Marinade Recipe

Name: Ancho Chile And Orange Marinade Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 tsp Whole cumin seeds; 1/4 tsp Whole coriander seeds; 1/2 med Onion, thickly sliced; 8 x Cloves (large) garlic, unpeeled; 8 x Dry Ancho chilies; 1 pch Cinnamon (generous); 1/4 tsp Freshly grnd black pepper; 1 lrg Orange, shredded zest of; 1/2 tsp Dry oregano Warm water; 1 lrg Orange, juice of; 1/2 x Lime, juice of Salt to taste

Servings: persons

1/4 tsp Whole cumin seeds
1/4 tsp Whole coriander seeds
1/2 med Onion, thickly sliced
8 x Cloves (large) garlic, unpeeled
8 x Dry Ancho chilies
1 pch Cinnamon (generous)
1/4 tsp Freshly grnd black pepper
1 lrg Orange, shredded zest of
1/2 tsp Dry oregano Warm water
1 lrg Orange, juice of
1/2 x Lime, juice of Salt to taste

1
["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.", "Public Radio's ""The Splendid Table"") This marinade is hot and flavorable, but not warm.", "It should work well with chicken, seafood, prok [and euks!]", "and vegtables for grilling, braising or possibly sauteing.", "It should keep about 1 month in the Frig.", "Makes about 1 c..", "In a heavy skillet over medium heat toast the cumin and coriander about 5 min, or possibly till aromatic.", "Grind to a pwdr in a coffee mill or possibly with a morter and pestle.", "Add in onion, garlic, and chilies to pan, roasting chilies 3 to 5 min till aromatic.", "Remove immediately.", "Take onion slices to golden brown and garlic to slightley softened, about 10 min.", "Stem and seed chilies, then cover with warm water and let soak 30 min.", "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 Tbsp.", "of their liquid.", "Puree, season to taste, and chill till needed.", "Marinate larger pcs of meat or possibly poultry from several hrs to overnight.", "Fish needs only an hour or possibly so while vegetables are ready to cook within the hour.", "Always chill marinating foods."]

391

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 tsp Whole cumin seeds, 1/4 tsp Whole coriander seeds, 1/2 med Onion, thickly sliced, 8 x Cloves (large) garlic, unpeeled, and more.

Yes, Ancho Chile And Orange Marinade Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!