---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Wet Rub For Birria
 Categories: Seasoning
      Yield: 10 Servings
 
      6    Chiles Anchos,Dried
      3    Chiles Guajillos,Dried
     10    Chiles Cascabel,Dried
     18    Peppercorns
      4    Cloves,Whole
    1/4 t  Mexican Oregano
    1/4 t  Cumin Seeds
    1/4 c  Distilled White Vinegar
      1 t  Morton's Kosher Salt
      6 ea Garlic,Smashed And Peeled
    1/2    Small Onion

[Note: Adapted from Diana Kennedy's "The Cuisines of Mexico".]
Toast dried, whole chiles in a cast iron skillet over moderate heat,
turning from time to time to prevent burning. When lightly toasted, the
chiles will become fragrant. Transfer them to a cutting board. Remove
stem, split chiles, then remove veins and seeds. Soak chiles in hot
water to cover for 20 minutes. Transfer chiles to a blender jar with a
slotted spoon, add the rest of the ingredients, and blend to a smooth
paste.


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