Mushrooms And Poblano Chiles In Guajillo Sauce Food

GUAJILLO SAUCE

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.

EASY GUAJILLO SAUCE RECIPE

Steps:

• Remove the stems and seeds from the guajillo & arbol chiles.
• In a medium saucepan, add the chiles, garlic cloves, onion, 4 cups water and 1 teaspoon salt.
• Bring the water to a boil then reduce the heat to low. Simmer for about 10 minutes or until the guajillo chiles are soft.
• Remove from the heat and let it cool for 10 minutes. Reserve 1 cup of the hot water.
• In a blender, add all of the ingredients with 1 cup of the chile water. Add the other 1 teaspoon salt, the cumin, oregano and black pepper. Puree until smooth. About 2 minutes.

MUSHROOMS IN CHILE SAUCE

Steps:

• Heat the oil in a saucepan over medium heat. Add the mushrooms and salt. Cover the pan and cook until the mushrooms are just tender, about 10 minutes. Drain the mushrooms, reserving the liquid, and set both aside.
• Remove the stems, slit the chiles open, and remove the seeds and veins. Cover with hot water and soak for 15 minutes, or until soft. Drain. On a hot comal, toast the chiles, making sure they do not burn.
• Crush the clove, peppercorns and cumin seed with a mortar and pestle or in a spice or coffee grinder. In a blender, place the chiles, crushed spices, and garlic. Blend until smooth, adding a little water only if necessary.
• In a large heavy skillet, heat the lard until smoking, then add the chile sauce and fry over a fairly high heat. Scraping the bottom of the pan often so it doesnt stick, cook until reduced, about 5 minutes.
• Add sufficient water to the reserved liquid from the mushrooms to make 3/4 cup. Add this, the epazote, and mushrooms to the chili sauce, and cook over a medium heat for about 5 minutes.
• Serve with rice and warm flour tortillas.

FILETE DE CULICHI (TILAPIA W MUSHROOMS IN POBLANO CREAM SAUCE)

Steps:

• Preheat Broiler.
• Poblano Sauce: Prepare Poblano chilies by roasting under broiler until they are fully blistered.
• Remove chilies from broiler and turn off oven.
• Put chilies in a brown paper bag to steam for 10 minutes. Allow to cool, then peel and remove seeds and stems. Cut peppers and put into medium sized bowl.
• In a saucepan combine oil, Poblano peppers, onions, cilantro leaves, garlic and seasoning. sauté over high heat, stirring occasionally, 2 minutes. Stir in stock, bring to a boil, and boil vigorously, 18 minutes. Reduce heat to medium, stir in heavy cream, and simmer 2 minutes. Transfer sauce to blender or food processor and puree until smooth. For a smoother sauce, you can strain sauce as well.
• Tilapia: Melt in a butter large heavy skillet. Add garlic and sauté for about 30 seconds. Season tilapia filets with salt and pepper and add to pan. Cook over moderately high heat until browned, 3 minutes per side.
• Remove tilapia filets from the pan leaving the garlic butter and arrange tilapia in a baking dish just large enough to hold them in a single layer. Add mushrooms to skillet. Cover and sauté for about 15 minutes.
• When mushrooms are close to done, preheat oven to 350 degrees.
• Pour mushrooms over tilapia. Pour sauce over tilapia and mushrooms. Sprinkle cheese over the top.
• Bake for about 10 minutes or until sauce is bubbling and tilapia is cooked through.
• Serve with rice and refried beans on the side and flour tortillas for dipping.

GUAJILLO CHILI SAUCE

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.

GRILLED MUSHROOM SKEWERS IN RED CHILE PASTE

Steps:

• If cooking outdoors, prepare a charcoal grill or heat a gas grill to medium-high. Soak the bamboo skewers in cold water.
• Bring 1 cup water to a boil in a small saucepan over high heat. Add the chiles, garlic and a pinch of salt. Cover partially, reduce the heat to medium-low and simmer until the chiles have rehydrated and the garlic has softened, about 10 minutes.
• While the chile mixture simmers, coat the bell peppers, zucchini and tomatoes with 1 tablespoon oil in a large bowl; season with salt and pepper.
• Using a slotted spoon, transfer the rehydrated chiles and softened garlic to a blender or food processor along with 1/2 cup of the cooking liquid. Add the achiote paste, liquid aminos, maple syrup, cumin and remaining ¼ cup oil, and blend until completely smooth. Transfer to a large bowl.
• Cut off the mushroom caps and cut the stems into 1/2-inch-thick coins. Halve or quarter the caps to match the diameter of the stems. Add the mushrooms to the chile paste and mix until coated.
• To assemble, load the vegetables onto all the skewers. Start and end each skewer with a piece of bell pepper and alternate among the mushroom slices, bell peppers, zucchini coins and tomatoes in between, going heavy on the mushrooms. Brush any remaining paste over the mushrooms.
• If cooking outdoors, set the skewers on the hot grill grate. If cooking indoors, turn gas burners to medium-high heat or heat a griddle or grill pan on an electric or induction stovetop over medium-high heat. If using a gas range, cook the skewers directly on the grates over the open flame. If using a griddle or pan, set the skewers on the hot surface. Cook until slightly charred and fragrant, turning occasionally with tongs to grill evenly, about 15 minutes. Grill the lemon halves until charred, if you'd like.
• Transfer the skewers to a serving dish and finish with a squeeze of lemon juice and pinch of flaky salt. Serve immediately.