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Spices/Sauces/Rubs, Mexican | |
| 1/2 pound fresh tamarind pods, outer shell and strings removed �4 ounces (8 medium)dried ancho chiles, stemmed, seeded and torn into flat pieces �1 head garlic, broken apart, leaving the cloves unpeeled �2 inch piece cinnamon stick, (preferably Mexican canela), roughly broken �1 teaspoondried oregano, preferably Mexican �1/2teaspoon whole black peppercorns �1/2cup raisins �4tablespoons olive oil (divided use), plus extra for coating the fish � Salt �1/4cuppiloncillo, (Mexican raw sugar) finely chopped, or dark brown sugar �66-ounce meaty fish fillets (such as cobia, halibut, sea bass) �1large red onion, cut in half and then into 1/4-inch slices �2pounds eggplant, cut into 1/2-inch cubes (a variety of types of eggplant is delicious here) � Salt �1/2cup toasted sliced or slivered almonds �1cup baby arugula or cilantro leaves | |
| Add the tamarind to a medium bowl along with 1 cup hot water. Soak until softened, usually about 30 minutes depending on the freshness of the tamarind. In a dry heavy skillet heated over medium, toast the chile pieces a few at a time, pressing them down firmly with a metal spatula for a few seconds until they release a toasty aroma. Flip them, and toast the other side. Scoop the chiles into a small bowl, cover with hot tap water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and place in a blender jar. While the chiles are soaking, roast the unpeeled garlic in the same skillet over medium, turning occasionally, until soft and blackened in spots, about 15 minutes. Cool, peel and add to the blender. Scoop the cinnamon, oregano and peppercorns into a spice grinder or mini food processor. Pulverize and transfer to the blender jar. Squeeze the softened tamarind between your hands to separate the pulp from the seeds. Discard the seeds and scrape the tamarind puree along with the soaking liquid into the blender. Add the raisins, 3/4 cup water and 1 teaspoon salt. Blend to a smooth puree. Press through a medium-mesh sieve into a bowl. Measure 2 tablespoons of the oil into a medium (4-quart ) heavy stockpot or Dutch oven and set over medium heat. When the oil is hot, quickly pour in the chile puree. It should sizzle sharply, and if the pan is sufficiently hot, the mixture should immediately boil and remain at a boil. Stir until the chile puree is reduced to the consistency of tomato paste, about 6 minutes. Remove from the heat and stir in the piloncillo/brown sugar. Remove 1 cup sauce to marinate the fish and 3/4 cup to use with the eggplant. Add about 2/3 cup water to the sauce that remains in the pot to thin it to the consistency of a light cream soup. Taste and season with salt, usually 1/2 teaspoon. Set aside. | |
| Excellent marinade for Fish, or mixed with roasted vegetables (eggplant) | |
Unrated | |
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