GUAJILLO CHILI SAUCE
Make and share this Guajillo Chili Sauce recipe from Food.com.
Provided by Chipfo
Categories Sauces
Time 1h
Yield 2 1/2 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Set a heavy ungreased skillet or griddle over medium heat, lay the unpeeled garlic on the hot surface and let it roast to a sweet mellowness, turning occasionally until soft when pressed, a few small spots will blacken, about 15 minutes. Cool, slip off skins and roughly chop.
- While the garlic is roasting break the stems off chilies, tear chilies open and remove seeds, for the mildest sauce remove all stringy light colored veins. Finish and remove garlic if you haven't done so. Toast the chilies a few at a time on your medium-hot skillet. Open them flat, lay them on the hot surface skin side up and press flat with a metal spatula (if the temperature is right you will hear a faint crackle), then flip them and do the same (If you press them just long enough they will have changed to a mottled tan underneath, a wisp of smoke is OK but any more than that then there burnt). Transfer chilies to a bowl and cover with hot water and let rehydrate for 30 minutes, pour off all water and discard.
- In a food processor or blender add chilies, garlic, oregano, pepper and cumin, add 2/3 cup of the broth and process to a smooth puree, scraping and stirring every few seconds (In a blender you may need to add a little more broth until everything is moving). With a rubber spatula, work the puree through a medium mesh strainer into a bowl, discard skins and seeds left in the strainer.
- Heat oil in a medium-sized pot (4 quart) over medium heat, when hot enough to make a drop of the puree sizzle sharply add the puree all at once. Cook stirring constantly, as the puree sears, reduces and darkens to an attractive earthy brick red paste, usually about 7 minutes, taste it: You'll know it is done when it has lost that harsh raw-chili edge.
- Stir in remaining 3 cups of broth, partially cover and simmer, stirring occasionally for about 30 minutes. If the sauce has thickened past the consistency of a light cream soup, add more broth. Taste and season with salt and sugar - Salt to brighten and focus the flavors, sugar to smooth any rough or bitter chili edges.
- Covered and refrigerated the sauce will last about a week. If you freeze it you will need to re-boil it to bring back the lovely texture.
- Other chilies you can use - An equal amount of New Mexico chillies can replace the quajillo, the sauce will not be as full flavored; a chipotle or two adds complexity.
Nutrition Facts : Calories 39.4, Fat 3.4, SaturatedFat 0.5, Sodium 388.2, Carbohydrate 2.2, Fiber 0.2, Sugar 1.1, Protein 0.2
GUAJILLO SAUCE
Guajillo Sauce is the start to many amazing and authentic Mexican food recipes. It makes everything great on your plate.
Provided by Maggie Unzueta
Categories Breakfast Lunch or Dinner
Time 30m
Number Of Ingredients 8
Steps:
- With a damp paper towel, wipe off any dust on the peppers.
- Remove the stems, seeds, and veins of the guajillo peppers
- Add 4 cups water and the cleaned peppers to a stock pot.
- Put the lid on, and bring to a boil.
- Turn heat off, leaving the peppers inside.
- Wait for 5 minutes, or until the chiles are pliable.
- Discard the water.
- Rinse the pot and set aside until ready to use.
- To a blender, add the rehydrated peppers, garlic, onion, cumin, and salt.
- Add 2 cups water to the blender.
- Blend until smooth.
- Heat olive oil in the stock pot.
- Add a strainer over the stock pot.
- Carefully strain the sauce into the pot, using the back of a spoon.
- Be very careful. It can splatter.
- Bring to a simmer.
- Cook the sauce for 8-10 minutes.
- Stir occasionally.
- Taste for salt.
Nutrition Facts : Calories 35 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 36 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
GUAJILLO CHILE SAUCE
This delicious recipe is courtesy of Sue Torres.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 1 cup
Number Of Ingredients 2
Steps:
- Heat a heavy-bottomed skillet over medium heat. Add chiles and toast on all sides until softened and fragrant. Remove seeds and stems, place in a large bowl, and cover with 1 cup hot water. Soak until soft, about 20 minutes. Drain chiles and let cool. Place chiles in the jar of a blender with 1 cup water and blend until pureed. Season with salt.
GUAJILLO AND TOMATILLO SALSA
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Blender Tomato Vegetable Vegetarian Hot Pepper Healthy Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 6
Steps:
- Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chiles briefly on all sides, pressing flat with tongs, until slightly softened, about 3 minutes.
- Simmer tomatillos in water to cover in a small saucepan until tender, about 5 minutes. Transfer with a slotted spoon to a blender and add chiles, onion, garlic, orange juice, and 3/4 teaspoon salt. Blend until smooth (use caution when blending hot liquids). Transfer to a bowl and cool to room temperature.
GUAJILLO CHILE SAUCE
The Guajillo, Ancho and Hot New Mexico chiles gives this sauce it's deep and smoky flavor. The heat is present but isn't over the top, allowing you to adjust heat in recipes that use chile sauce.
Provided by Chef Jeff S.
Categories Mexican
Time 40m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Start 6-8 cups of water boiling.
- Put chilies in boiling water, turn heat to a slow simmer. Cover and simmer 15-20 minutes. Remove from heat and let cool.
- Transfer chiles to a blender and discard water. Add garlic, cumin, oregano, Adobo Seco and chicken stock to blender with chilies and puree 45-60 seconds until smooth.
- Strain chili mixture into a large bowl. Use immediately or freeze for later.
- Makes 2 cups.
Nutrition Facts : Calories 151.5, Fat 4.3, SaturatedFat 0.8, Cholesterol 5.4, Sodium 855.4, Carbohydrate 23.2, Fiber 5.5, Sugar 6.2, Protein 8.3
GUAJILLO SALSA
Provided by Marcela Valladolid
Categories condiment
Time 1h5m
Yield 4 servings (3 cups)
Number Of Ingredients 8
Steps:
- In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.
- In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired.
GUAJILLO CHILE LIME SAUCE
Steps:
- Combine all ingredients. Refrigerate when not using.
GUAJILLO SAUCE
Steps:
- Add the chiles, broth, tomatoes, onion, garlic, and bay leaf to a medium-sized saucepan over medium-high heat. Once the mixture reaches a boil, reduce the heat to maintain a simmer.
- Stir occasionally and allow to simmer for about 15 minutes, or until the onions and chiles are fork-tender.
- Remove from the heat and discard the bay leaf. Transfer the mixture to a blender or a food processor fitted with a blade attachment, and add the sugar, vinegar, salt, oregano, cloves, and cumin.
- Cover, remove the small blender cap or feed tube, cover with a dishtowel, and blend until smooth.
Nutrition Facts : Calories 71 kcal, Carbohydrate 14 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 1009 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving
BEEF WITH GUAJILLO SAUCE BAKED IN BANANA LEAVES - MIXIOTE DE CAR
These are fragrant parcels of succulent meat seasoned with mildly sweet Guajillo Chiles. Everyone swoons over these. Cook's Note: meat can be marinated, in bowl or enclosed in banana-leaf packages, up to 24 hours. Meat is best eaten from freshly baked banana-leaf packages, but left overs will keep for 3 days. Reheat, wrapped in foil, in a 350°F oven, 20 to 30 minutes. From Gourmet magazine Sept. 2007.
Provided by cookiedog
Categories Meat
Time 13h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Fill a 2-quart saucepan halfway with water and bring to a boil.
- Meanwhile, slit chiles lengthwise, then stem, seed, and devein.
- Add chiles to boiling water and remove from heat. Let stand, uncovered, until chiles are softened and have turned a brighter red, about 10 minutes.
- Meanwhile, toast annatto and cumin seeds in a dry small heavy skillet over medium heat, stirring, until fragrant and a shade darker. Transfer to a bowl to cool, then grind seeds to a powder in a grinder or mini food processor.
- Transfer chiles to a blender, then add 1 1/2 cups soaking liquid, ground seeds, garlic, vinegar, and 1 tablespoon salt. Blend until smooth, at least 2 minutes. Pour sauce into a large (3 to 4 -quart)shallow container and cool to room temperature, about 10 minutes.
- Sprinkle meat with 2 teaspoons salt, then add to sauce and turn meat to coat using tongs or your hands (wear protective gloves to prevent staining). Marinate meat, covered and chilled, at least 8 hours.
- Preheat oven to 350°F with rack in middle.
- Holding both ends of a banana leaf, drag leaf slowly over a burner on medium-high heat until it changes color slightly and becomes shinier. Repeat on other side of leaf, then toast remaining banana leaves.
- Cut off tough edges from banana leaves with kitchen shears, then cut 8 (11-inch square) pieces from leaves, discarding remainder. Put each leaf on a 12-inch-square piece of foil, then arrange 2 pieces of meat and some sauce in center of each leaf, using all of sauce, and top each mound with a bay leaf (or if using California leaves, with half a bay leaf). Fold in all 4 sides of each banana leaf to enclose meat, then wrap tightly in foil. Arrange packages, seam sides up, in 1 layer in a large roasting pan and add just enough water to measure 1/8 inch in bottom of pan (about 2 cups).
- Bake adding more water as necessary to prevent pan from becoming dry, until meat is tender and falling off the bone (open 1 package to test), about 3 1/2 hours for beef or 2 1/2 hours for lamb.
- Discard foil and bay leaves and serve meat in banana leaves if desired (do not eat banana leaves).
CHORIZO ENCHILADAS WITH GUAJILLO SAUCE
Recipe by World Wide Recipes. These are a very good enchiladas with an incredible unique taste. Enjoy them.
Provided by pink cook
Categories Pork
Time 1h15m
Yield 16 enchiladas, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- SAUCE: wash and clean guajillo chiles from seeds and veins. Toast them in a dry skillet (cast iron is best) or griddle, over high heat just until soft and fragrant, about only 10 seconds on each side. (Caution: longer toast time make them bitter). Toast tomatoes until the skin is charred.
- Blend the toasted chiles and tomatoes in the blender or food processor with garlic, spices, some chicken stock and salt and freshly gound pepper to taste. Set aside.
- Heat the oil in a saucepan over high heat and saute the onion until lightly browned, about 5 minutes. Add the guajillo chiles sauce and chicken stock and bring to a boil. Reduce the heat and simmer for 20 more minutes until thickened and taste for salt season.
- ASSEMBLE ENCHILADAS: Preheat Oven to 350ºF. Saute chorizo and onion in a skillet over high heat, breaking up the meat until the meat is thoroughly cooked about 10 minutes.
- Stir in the potatoes and remove from the heat. Heat about 1 cup of oil in skillet. Use a pair of tongs and dip a tortilla in the oil for a few seconds until softened.
- Transfer to a plate atop a few layers of paper toweling to drain. Place 3 to 4 tablespoons of the filling on each tortilla and roll them up tightly.
- Spread about 1 cup of the guajillo sauce in the bottom of a large baking dish and place the enchiladas seam-side down in the dish.
- Cover with about 2 cups of the sauce and sprinkle with the shredded cheese.
- Bake in oven for 15 to 20 minutes until cheese is melted and enchiladas are heated through.
- Serve with Mexican rice, Charro beans or refried and some sour cream, shredded cheese and avocado slices on top. Mmmmmmm -- delicious!.
Nutrition Facts : Calories 979, Fat 65.8, SaturatedFat 23.4, Cholesterol 134.7, Sodium 3111.5, Carbohydrate 52.7, Fiber 6.6, Sugar 7, Protein 44.5
PORK BRAISED IN GUAJILLO CHILE SAUCE
Daisy Martinez recipe. Guajillo chiles (sometimes spelled "huajillo") can be found at either regular grocery stores in the Mexican food section or Mexican food markets. Most of the cook time is passive.
Provided by Zanna_409104061
Categories Pork
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the pork in a heavy Dutch oven large enough to fit pork comfortably.
- Pour in enough cold water to cover the meat by about 2 inches.
- Add 2 tablespoons salt, bay leaf and bring to a boil.
- Boil for one hour, skimming foam off surface as necessary.
- Cut the stems off the guajillo chiles. Tap out the seeds.
- Heat oil in a medium skillet over medium heat.
- Add half the chiles and toast them in the skillet, turning with tongs, until they crisp up a bit and change color, about 4 minutes.
- Lift out chiles and repeat with remaining chiles.
- Pour enough boiling water over the toasted chiles to cover them. Soak until completely softened, about 20 minutes. Drain well.
- Wipe out the skillet with paper towels, put the onion and tomatoes cut sides down in the skillet. Cook, turning the veggies as often as necessary, until tomatoes are blackened on all sides and the onions are blackened on both flat sides.
- After the pork cooks one hour, ladle off 2 cups of the cooking liquid and pour into blender. Add onions and puree until smooth. Add chiles and tomatoes and blend until smooth.
- Ladle off another 2 cups of the cooking liquid and set aside. Drain pork, discard remaining liquid, wipe out the pot.
- Set the pot over medium-low heat and add the oil or lard. Stir in the flour and cook, stirring, 3-4 minutes.
- Pour the chili sauce into the pot slowly, stir well.
- Return the pork to a simmer, cover the pot and cook until tender, about 1 hour. While it cooks, there should be enough sauce to moisten the pork. If not, add reserved pork cooking liquid as needed.
- Serve hot over white rice or with flour tortillas.
Nutrition Facts : Calories 1370.6, Fat 112.3, SaturatedFat 33.7, Cholesterol 322.3, Sodium 3801.7, Carbohydrate 9.4, Fiber 1.6, Sugar 3.4, Protein 77
SALSA ROJA
Most of the flavor in my homemade salsa roja recipe comes from dried mild chiles, like ancho, guajillo, and pasilla. Use this mild salsa on tacos or chips.
Provided by Jarrett Melendez
Time 45m
Yield Makes 4½ cups
Number Of Ingredients 10
Steps:
- Combine 1 large white onion, halved, 4 medium plum tomatoes (about 12 oz.), halved, 1-2 serrano chiles, 4 garlic cloves, and 3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed, in a medium saucepan, using fresh vegetables to weigh down dried chiles. Pour in water just to cover. Bring to a boil, then remove from heat. Cover and let sit until dried chiles are rehydrated and fresh vegetables are softened, 20-25 minutes.
- Using a slotted spoon, transfer vegetables to a blender; reserve soaking liquid. Add ½ bunch cilantro, tough stems trimmed, coarsely chopped, juice of 1 lime, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground cumin, ¼ tsp. ground cinnamon, and 1 cup reserved soaking liquid. Blend, starting on low speed and gradually increasing to high, until smooth, about 2 minutes. Taste salsa and add more salt if needed.
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