Sunday, March 18, 2012

[MC-AllEthnic-Recipes] Chile-Cumin Spice Paste - 3g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *

                         Chile-Cumin Spice Paste

Recipe By     :Grace Parisi
Serving Size  : 24    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  dried chiles -- such as ancho, pasilla or guajillo, stemmed and seeded
  4                     canned chipotles in adobo -- seeded
  3              large  garlic cloves -- finely chopped
  1         tablespoon  ground cumin
  1           teaspoon  caraway seeds
  1           teaspoon  dried oregano -- crumbled (Mexican orgegano preferably)
     1/4           cup  extra-virgin olive oil
  2              large  shallots -- minced (1/2 cup)
                        Salt and freshly ground black pepper

1.In a large microwave-safe bowl, cover the dried chiles with 2 cups of
hot water. Cover the bowl with plastic wrap and microwave at high power
for 2 to 3 minutes, until the chiles are slightly softened. Let stand at
room temperature until the chiles are fully softened, about 5 minutes.

2.Drain the chiles, reserving 2/3 cup of the soaking liquid. Transfer the
chiles and their reserved soaking liquid to a blender or food processor.
Add the chipotles and puree until very smooth. Strain, pressing hard to
remove the skin and any seeds.

3.On a work surface, combine the garlic, cumin, caraway and oregano and
chop until the caraway seeds are minced. In a medium skillet, heat the
olive oil. Add the garlic paste and shallots and cook over moderate heat,
stirring occasionally, until the shallots are softened, about 6 minutes.
Add the chile puree and cook over low heat, stirring occasionally, until
thick, about 10 minutes. Season with salt and black pepper. Let cool, then
transfer to a jar and refrigerate.

SERVINGS: Makes 1 1/2 cups (24 one-tablespoon servings)
TOTAL TIME: 30 MIN

This versatile seasoning paste is fruity, smoky and spicy. Use ancho
chiles for more heat, guajillo for less.

Make Ahead: The chile-cumin spice paste can be refrigerated for 3 months.

Notes: Uses Rub the spice paste on [favorite] before grilling; blend it
with butter and serve with grilled [favorite]; mix it with yogurt as a dip
for naan; mix it with mayonnaise and use as a sandwich spread.

ChupaNote: also makes a great base for chili, tortilla soup, or Mexican
lasagna.

Cuisine:
  "LatinAmerican/Hispanic"
Source:
  "Food & Wine, Dec 2011"
S(Formatted by Chupa Babi):
  "March 2012"
Yield:
  "1 1/2 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 36 Calories; 3g Fat (61.9% calories
from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 18mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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