Tamarind Recado

Ingredients:

Tamarind seasoning paste:

2 Tbsp. corn oil
6 dried chipotle chiles, stemmed, seeded, and deveined (wear rubber gloves)
1 cup boiling water
1 medium white onion, sliced 1/2″ thick
10 garlic cloves, unpeeled
4 plum tomatoes

For 1-1/2 cups fresh tamarind pulp:

2-1/2 cups shelled tamarind pods (about 14 oz.)
1 Tbsp. coarse salt, or to taste

Instructions:

In a small skillet heat the oil over moderately high heat until hot, but not smoking. Using a pair of tongs, fry the chipotles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, (about 10 seconds)– Do not let the chiles burn or the recado will be bitter.

Transfer the fried chipotles to a small bowl and let the excess oil drip off. Add the boiling water and soak the chipotles, tossing occasionally, until soft, about 20 minutes.

Heat a dry comal or flat iron griddle over moderately low heat and pan-roast the onion, garlic and tomatoes, turning them occasionally to ensure even roasting, until browned and soft throughout, about 25-30 minutes. Discard the garlic skins and tomato stems. In a blender or food processor blend the chiles, 1/2 cup of soaking water, onion, garlic, tomatoes, tamarind pulp and salt until smooth. (The recado can be made 5 days ahead of time and chilled, covered in the refrigerator.)

Makes about 3-1/4 cups.

To Make Tamarind Pulp:

In a small saucepan barely cover the tamarind with water and bring to a boil, covered, over moderate heat. Simmer the tamarind gently, covered, stirring frequently, until the pulp loosens and falls off the seeds, about 30 minutes. (If the mixture becomes too thick, add some more water to keep it barely covered.) Strain the mixture through a medium sieve into a bowl, pushing hard with back of a spoon to extract as much pulp as possible. If the pulp does not measure about 1-1/2 cups, return the solids to the pan with water to barely cover and bring to a boil. Strain the tamarind again in the same manner to extract more pulp. (Tamarind pulp may be made 1 week ahead and chilled, covered.)

Makes about 1-1/2 cups.

This recado has a smoky and earthy flavor with a sweet-and-sour tang. It is delicious on pork, beef, and venison.