Chile-Cumin Spice Paste

1. 1

   In a large microwave-safe bowl, cover the dried chiles with 2 cups of hot water.

2. 2

   Cover the bowl with plastic wrap and microwave at high power for 2 to 3 minutes, until the chiles are slightly softened.

3. 3

   Let stand at room temperature until the chiles are fully softened, about 5 minutes.

4. 4

   Drain the chiles, reserving 2/3 cup of the soaking liquid.

5. 5

   Transfer the chiles and their reserved soaking liquid to a blender or food processor.

6. 6

   Add the chipotles and puree until very smooth.

7. 7

   Strain, pressing hard to remove the skin and any seeds.

8. 8

   On a work surface, combine the garlic, cumin, caraway and oregano and chop until the caraway seeds are minced.

9. 9

   In a medium skillet, heat the olive oil.

10. 10

    Add the garlic paste and shallots and cook over moderate heat, stirring occasionally, until the shallots are softened, about 6 minutes.

11. 11

    Add the chile puree and cook over low heat, stirring occasionally, until thick, about 10 minutes.

12. 12

    Season with salt and black pepper.

13. 13

    Let cool, then transfer to a jar and refrigerate.

* Per serving · 4 servings · Values may vary.