Algemeen
Bereidingstijd: 20-30 minuten
Maaltijdgang: / Sauzen/dressings
Soort keuken: Internationale keuken
Techniek:
Aantal personen:
Ingredienten:
1/4 theelepel hele komijnzaadjes, 1/4 theelepel hele korianderzaadjes, 1/2 ui (grof gesneden), 8 grote tenen knoflook (ongepeld), 8 gedroogde (Ancho) Chilies, mespunt kaneel, 1/4 theelepel vers gemalen zwarte peper, gehakte schil van een (grote) sinaasappel, 1/2 theelepel gedroogde oregano, heet water, sap van een grote sinaasappel, sap van een 1/2 limoen, zout naar smaak.
Voorbereiding:
Bereidingswijze:
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 (peeling garlic first), 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 (thick sliced onions, zucchini, carrots, sweet potatoes, peppers, eggplant, potatoes, corn on the cob) are ready for cooking within an hour. Always refrigerate marinating foods.
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