This is a lovely recipe. Using fresh tomato, rather than paste or canned, is something I don’t do often enough.
2 dried ancho or pasilla chillies, stemmed and deseeded
1–2 chipotle chillies (or use chipotle paste or adobo), stem and seeds removed
3 garlic cloves, unpeeled
1 tomato, halved
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon salt
2 tablespoons vegetable or olive oil
juice of ½ small orange
juice of 1 small lime
Dry-fry all the whole chillies in a moderately hot pan for about 30 seconds until just browned and aromatic. Transfer to a bowl, cover with boiling water and set aside for about 10 minutes.
Add the garlic cloves and the tomato halves, skin side down, to the dry pan and char for 5 minutes. Remove and, when cool enough to handle, peel the garlic and tomato halves.
Drain the chillies and add to a small food processor with the charred tomato and garlic, spices and salt, and blend to a smooth paste.
Fry the paste in the oil for 10 minutes until very thick, then leave to cool a little and add the citrus juices. Allow to cool then mix with the meat and leave to marinate.