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Ingredients
0 servings
½ cupancho chile powder
good-quality, the amount you’ll get from a typical 2-ounce spice jar
8garlic cloves
peeled
½ teaspoonground cinnamon
preferably Mexican canela
¼ teaspoonground black pepper
⅛ teaspoonground cumin
1 teaspoondried oregano
preferably mexican oregano
3 tablespoonsapple cider vinegar
1 ½ teaspoonsalt
2 tablespoonsvegetable oil
olive oil, bacon drippings or fresh-rendered pork lard
1onion
medium, cut into 1/4-inch slices
1 poundbay scallops
½ cupred chile adobo
2 tablespoonsMexican hot sauce
¼ cupqueso añejo
freshly grated, Mexican, or other garnishing cheese such as Romano or Parmesan OR crema
3 sprigscilantro
chopped
Instructions
View on rickbayless.com
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