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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Use one tablespoon per eight ounces of raw steak. Store unused paste covered in the refrigerator up to two weeks. Ingredients:
6 ancho chiles (about 3 ounces) |
2 tablespoons balsamic vinegar |
1 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Heat a large skillet over medium-high heat. Add chiles; cook 4 minutes or until fragrant, turning frequently. Place chiles in a large bowl; cover with hot water. Let stand 30 minutes or until soft. Drain well, reserving 1 tablespoon of soaking liquid. Discard stems and seeds from chiles.
2. Combine ancho chiles, 1 tablespoon reserved liquid, and remaining ingredients in a blender or food processor, and process until well blended, scraping sides of container occasionally.
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