Red Chile Paste (Mexican Adobo)

• 4 dried ancho chiles
• 4 cloves garlic, unpeeled, but excess paper removed
• 1/8 teaspoon ground cinnamon
• 1 bay leaf, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 cup red wine vinegar

1. Cut or tear the chiles into flat pieces and remove the seeds and veins.
2. Heat a nonstick skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften up a bit, about 1 minute.
3. Transfer to a blender and fill with boiling water.
4. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water.
5. (You may need to wedge the blender top into the opening to help keep the chiles under water.)
6. Return the same skillet used to toast the chiles to the stove and place over medium heat.
7. Add the garlic and roast, turning often, until the skin blackens and the garlic begins to smell toasty, about 10 minutes.
8. Remove from the heat and peel.
9. Set aside.
10. Pour the water out of the blender jar, leaving behind the rehydrated chiles.
11. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth.
12. (You may need to pulse and scrape down the mixture a few times to get the puree started.)
13. Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
14. INGREDIENTS
15. Handling Chiles
16. If you have sensitive hands, you may want to wear rubber gloves when handling chiles.
17. If you chose to work with them with bare hands, make sure to wash your hands well before touching your eyes or other sensitive skin.
18. TECHNIQUES
19. Roasting Chiles
20. Although you may not think it makes a difference, dry roasting or toasting dried chiles before rehydrating them adds an incredible richness to their flavor.
21. However, you must be careful not to burn them, which will result in an undesirable bitter flavor.
22. Since the chiles are dark, you cannot rely on their color to tell you if they are ready.
23. Instead pay attention to their aroma and texture.
24. As soon as they begin to release their scent and become soft and pliable, they are ready.
25. ADVANCE PREPARATION
26. This paste can be made well in advance and kept in an airtight container in the refrigerator.
27. It keeps almost indefinitely.

chiles, garlic, ground cinnamon, bay leaf, ground cumin, ground black pepper, oregano, salt, red wine vinegar

Taken from www.epicurious.com/recipes/food/views/red-chile-paste-mexican-adobo-380214 (may not work)