Pasilla de Oaxaca Adobo
Adobos are purées of rehydrated chillies, and their possibilities are legion. This one combines full-bodied flavours with a slight smokiness, making it an ideal basis for stewed dishes.
Ingredients
- 4 Pasillas de Oaxaca
- ½ tsp black pepper
- 4 Cloves
- ¼ tsp Cumin
- 2-inch stick of Cinnamon
- ½ tsp Epazote
- 1 tsp Oregano
- 1 Avocado Leaf (optional)
- 3 cloves garlic
- ¼ cup White vinegar
- ½ tsp Sea salt
Method
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1
In a heated pan, grill the chilies. Turn them over regularly and grill until they are supple and fragrant (15-30 seconds).
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2
Slice open the chilies. Remove the seeds, stems and placenta.
-
3
Soak the chilies in hot water. Drain after 15 minutes. Preserve the water and set aside the chilies.
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4
In a dry pan, grill the cumin for a few seconds. Add the oregano. Finally, add the black pepper. Roast these spices until they become aromatic.
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5
With a mortar and pestle or electric grinder, grind the spices into powder.
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6
In a food processor, reduce to a purée the chilies, the spices, the vinegar, the salt and the garlic. Add some water to achieve the consistency of mustard.
