Prepare to embark on a culinary journey that will set your taste buds ablaze with this authentic Mexican Smoked Chile Marinade! If you've ever dreamed of infusing your dishes with the deep, complex flavors of traditional Mexican cuisine, this recipe is your golden ticket to flavor paradise. With just a handful of dried chiles and a few simple ingredients, you'll create a marinade so rich and smoky, it will instantly elevate any protein from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Mexican
Serves: 1 cup
Ingredients
- 4 dried ancho chiles
- 2 dried guajillo chiles
- 1/2 cup water
- 1 tablespoon apple cider vinegar
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Remove stems and seeds from the dried ancho and guajillo chiles. Tear the chiles into flat pieces to maximize surface area for rehydration.
- Toast the chile pieces in a dry skillet over medium heat for 30-45 seconds on each side, being careful not to burn them. This process will enhance their smoky flavor and make them more pliable.
- Transfer the toasted chiles to a small saucepan and add 1/2 cup of water. Simmer on low heat for 10-12 minutes until the chiles are soft and fully rehydrated.
- Remove the chiles from the heat and let them cool for 5 minutes. Reserve the cooking liquid.
- In a blender, combine the softened chiles, reserved cooking liquid, apple cider vinegar, garlic cloves, ground cumin, salt, black pepper, and olive oil.
- Blend the mixture on high speed for 1-2 minutes until you achieve a smooth, consistent paste-like marinade.
- Strain the marinade through a fine-mesh sieve to remove any remaining chile skin pieces, ensuring a silky texture.
- Transfer to an airtight container and refrigerate. The marinade will keep for up to 1 week when stored properly.
Tips
- Chile Selection: Choose high-quality, whole dried chiles for the best flavor. Look for chiles that are pliable and have a deep, rich color.
- Toasting Technique: When toasting chiles, watch them carefully. They should become fragrant and slightly darker but not burnt. Burnt chiles will taste bitter.
- Blending Secrets: For the smoothest marinade, blend ingredients thoroughly and strain to remove any tough chile skin pieces.
- Storage Wisdom: Store your marinade in an airtight container in the refrigerator. It will keep for up to a week, allowing the flavors to meld and intensify.
- Versatility Hack: This marinade works wonderfully with chicken, beef, pork, or even as a robust sauce for roasted vegetables.
- Heat Level Control: If you prefer less heat, remove more seeds from the chiles before toasting.
Nutrition Facts
Calories: 263kcal
Carbohydrates: 27g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
