Mexican Chile Marinade and Sauce
The recipe Mexican Chile Marinade and Sauce could satisfy your Mexican craving in approximately 45 minutes. One serving contains 56 calories, 2g of protein, and 1g of fat. For 46 cents per serving, you get a marinade that serves 12. It is a good option if you're following a gluten free, primal, and whole 30 diet. A mixture of kosher salt, chiles negros, cumin seeds, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
Place the cumin seeds in a medium frying pan or cast iron pan and toast over medium heat, shaking the pan often, until fragrant, about 2 to 3 minutes.
Transfer to a spice grinder and let cool slightly. Set the pan aside.
Add the cloves and oregano to the spice grinder and process to a fine powder; transfer the spice mixture to a blender and set aside.Rinse the chiles under cold running water, then dry well with paper towels.
Place the chiles in the pan used to toast the cumin and roast over medium heat, turning occasionally, until fragrant, about 3 to 5 minutes.
Transfer to a cutting board to cool. Wearing rubber gloves, cut the chiles in half lengthwise and discard the seeds and stems.
Place the chiles in a medium saucepan, cover with water, and bring to a boil. Reduce the heat to medium low and simmer until softened, about 5 minutes.
Remove from heat. Set aside 1/2 cup of the chile cooking liquid and let cool.
Let the chiles sit in the saucepan of hot liquid for 5 minutes more.
Drain the chiles and let cool.
Add the pineapple, onion, garlic, vinegar, lime juice, measured salt, cooled chiles, and cooled chile liquid to the blender and blend on high to a smooth purée.Use as a marinade for beef, pork, or chicken. Marinate the meat at least 4 hours or up to overnight (ideally overnight). If you choose, strain the marinade through a fine-mesh strainer set over a small saucepan; discard the solids. Bring to a boil, season to taste with salt, and slather on the cooked meat just before serving.
Recommended wine: Cava, Grenache, Shiraz
Chili can be paired with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Caves Roger Goulart Gran Reserva Cava. It has 4.7 out of 5 stars and a bottle costs about 23 dollars.
Caves Roger Goulart Gran Reserva Cava
The wines employed for cava production are chosen with great care and are subject to a minimum ageing period of four years. After 24 months – and once a year – the bottles in ageing are subject to the déplacé technique, which consists of shaking the bottles in order to homogenize the yeast and obtain a greater extraction in terms of their aromatic and taste potential, over their more than 48 months of ageing. The result is a delicate cava with a pale yellow coloring, light golden tones, and an incredible sparkle, as well as interesting, complex and powerful bouquets.Blend: 60% Xare-lo, 20% Macabeo and 20% Parellada