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Date Posted: 10:09:15 08/21/01 Tue
Author: Ron
Author Host/IP: HSE-Montreal-ppp3472957.sympatico.ca / 65.92.215.221
Subject: Adobo
In reply to: BBQfan1 's message, "Re: Mexican Butt you say?" on 20:07:35 08/20/01 Mon

Not exactly, Qfan. An ancho pepper is a dry large poblano. ( see this site: http://thriveonline.oxygen.com/eats/chile/pepper14.html). This is how to make the adobo paste ( it is authentic, I've had mexican friends eating grilled chicken at my house with that paste on it overnight, saying it reminded them of their family Sunday dinners back home):

5 large anchos
4 cloves of garlic
1/4 cup water
1/4 cup white vinegar
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp cumin seeds (I put 1 to 1 1/2, up to a full tbs sometimes)
1 tbs salt ( I only put 3/4 tsp, 1 tbs is way too salty)

In a thick cast iron pan on high heat, dry fry the pepper until they begin to change color and the skin becomes soft. Remove them and put them in a bowl of boiled water. Keep them there for about 20 minutes. Pull them out, remove seeds. Dry fry the rest of the spices including the salt until you can smell the fragrance ( btw I like to crush coarsely the cumin seeds in a mortar before ). Throw all ingredients in a blender and puree until you have a nice thick paste. You can always add some of the water from the bowl if need be.

If you can't find anchos in your town, get them from the internet. You can also make ancho butter to put on your corn on the cob or to top a steak. Nice talking to u again.

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