Scallops a la Diabla

Name: Scallops a la Diabla
Ingredients: Scant 1/2 cup good-quality ancho chile powder (the amount you’ll get from a typical 2-ounce spice jar); 8 garlic cloves, peeled; 1/2 teaspoon ground cinnamon, preferably Mexican canela; 1/4 teaspoon ground black pepper; 1/8 teaspoon ground cumin; 1 teaspoon dried oregano, preferably Mexican oregano; 3 tablespoons apple cider vinegar; 1 1/2 teaspoon salt; 2 tablespoons vegetable oil, olive oil, bacon drippings or fresh-rendered pork lard; 1 medium onion, cut into 1/4-inch slices; 1 pound bay scallops; 1/2 cup red chile adobo; 2 tablespoons Mexican hot sauce (I like Tamazula here); 1/4 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan OR crema; A few sprigs cilantro, chopped

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INGREDIENTS - For the Red Chile Adobo - Scant 1/2 cup good-quality ancho chile powder (the amount you’ll get from a typical 2-ounce spice jar) - 8 garlic

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Ingredients

Scant 1/2 cup good-quality ancho chile powder (the amount you’ll get from a typical 2-ounce spice jar)
8 garlic cloves, peeled
1/2 teaspoon ground cinnamon, preferably Mexican canela
1/4 teaspoon ground black pepper
1/8 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican oregano
3 tablespoons apple cider vinegar
1 1/2 teaspoon salt
2 tablespoons vegetable oil, olive oil, bacon drippings or fresh-rendered pork lard
1 medium onion, cut into 1/4-inch slices
1 pound bay scallops
1/2 cup red chile adobo
2 tablespoons Mexican hot sauce (I like Tamazula here)
1/4 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan OR crema
A few sprigs cilantro, chopped