GUAJILLO PORK STEW
Guajillo Pork Stew - This is one of those recipes that always come in handy when in a hurry. It's really tasty and a good comfort food for the cold winter days. I got this recipe in Cadereyta, a small town located in the northern state of Nuevo Leon, on one of our many trips between Monterrey and Texas.
Provided by Mely Martínez
Time 50m
Number Of Ingredients 7
Steps:
- Place Guajillo peppers and garlic cloves into a saucepan and cover with water. Cook for about 15 minutes until peppers are soft.
- While the peppers are cooking, add the meat and bay leave into a the skillet and cover with 1/2 cup of water. Simmer in a low heat until meat is tender. About 20 minutes.
- Place peppers and garlic into the blender with 1 cup of the water where they were cooked, cumin and mexican oregano. Process until you have a smooth sauce.
- Pour sauce into the skillet with the meat and keep cooking in a low heat. Use a strainer to pour the sauce in case it isn't smooth enough.
- Season with salt and pepper and keep simmering for about 10 more minutes. After that time, any fat from the meat will float to the sauce surface like in the picture above to the right.
Nutrition Facts : ServingSize 1 Serving, Calories 320 kcal, Carbohydrate 3 g, Protein 27 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 98 mg, Sodium 119 mg, Fiber 1 g, Sugar 1 g
PORK ENCHILADAS ROJAS
If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
Provided by Rick Martinez
Categories Dinner Pork Tortillas Cheese Avocado Chile Bon Appétit Wheat/Gluten-Free Winter Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 26
Steps:
- For the sauce and filling:
- Toast coriander seeds in a small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds of cooking, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
- Bring guajillo, ancho, and morita chiles and stock to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.
- Transfer chile mixture to a blender and add toasted spices, garlic, tomato paste, and oregano and purée until smooth, about 2 minutes.
- Preheat oven to 250°F. Heat oil in a medium heavy pot over medium-high. Season pork with salt and cook, turning occasionally, until browned on all sides, 10-12 minutes. Pour off excess oil and add chile purée and bay leaves. Bring to a boil, cover, and transfer to oven. Braise pork until meat is very tender and shreds easily, 1 1/2-2 hours; season with salt.
- Skim excess fat from chile sauce; discard bay leaves. Transfer pork to a large bowl. Let cool slightly, then shred with 2 forks. Mix 1/2 cup chile sauce into pork; season with salt. Set remaining sauce aside.
- For the assembly:
- Preheat oven to 425°F. Heat oil in a medium skillet over medium-high until it bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Transfer to paper towels to drain.
- Dip both sides of each tortilla in chile sauce just to coat, then transfer to a rimmed baking sheet. Spread 1 cup sauce down the length of a 13x9" baking dish. Spoon 1/4 cup pork mixture across the center of a tortilla and fold one side over filling, then continue to roll up tortilla. Place seam side down in prepared baking dish. Repeat with more sauce and remaining tortillas (enchiladas should be nestled right up against each other in pan). Top with cheese and remaining sauce. Bake until sauce is bubbling and cheese is beginning to brown, 15-20 minutes. Let sit 10 minutes.
- Meanwhile, purée avocado, sour cream, lime juice, and 1/4 cup water in a food processor, adding more water to thin as needed, until smooth and creamy; season with salt.
- Top enchiladas with onion slices and drizzle with avocado cream. Serve with lime wedges for squeezing over.
- Do Ahead
- Pork can be braised 3 days ahead. Let cool in chile sauce (do not shred); cover and chill.
PORK IN GUAJILLO CHILE SAUCE WITH AVOCADO
Number Of Ingredients 8
Steps:
- 1. Prepare the guajillo sauce, adding the anise seeds when blending the sauce. Reserve sauce. 2. Preheat the oven to 450°. Put the potatoes in an ovenproof casserole dish. Drizzle with about 1 tablespoon olive oil and toss the potatoes to coat with oil. Cover with foil and have the potatoes ready to go in the oven 25 minutes before the meat. 3. Meanwhile, trim the pork tenderloins of all silver skin. Rub the meat all over with olive oil. Season with salt and pepper. Line a heavy baking sheet with foil. Arrange the meat on the pan. Crimp the foil into a rim around the outside of the tenderloins. Let stand at room temperature 25 minutes. Put the potatoes in the oven. 4. Put the pork in the oven, and remove the foil from the potatoes. Continue to roast the potatoes 20 to 25 more minutes, and roast the pork 20 to 25 minutes or until no longer pink inside (155° to 160° on a meat thermometer). To serve, reheat the sauce. Slice the pork thinly and arrange on a serving platter. Stir any meat juices from the pan into the chile sauce. Spoon the sauce over the meat. Surround with the roasted potatoes and sliced avocados.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
STUFFED PORK ROAST WITH GUAJILLO SAUCE
This fabulous recipe uses a boneless pork roast.... perfect for stuffing.
Provided by My Food and Family
Categories Recipes
Time 2h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Bring 1 qt. (4 cups) water to boil; pour over chiles in bowl. Let stand 10 min. or until softened. Drain chiles; place in blender. Add remaining water, barbecue sauce, 1/2 cup onions and 2 garlic cloves; blend until smooth.
- Chop remaining garlic. Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet. Add chopped garlic, remaining onions and chayote to skillet; cook 10 min., stirring occasionally. Stir in cilantro. Remove from heat.
- Place roast, cut sides up, on cutting board; spoon bacon mixture lengthwise down center of roast. Roll up, starting at one long side; tie with kitchen string at 1-inch intervals. Cook in large skillet until browned on all sides. Place on foil-covered rimmed baking sheet; brush with 2/3 cup chile sauce.
- Bake 1-1/4 hours or until done (145ºF). Transfer roast to cutting board; let stand 5 min. Meanwhile, pour meat drippings into saucepan; stir in remaining chile sauce. Bring to boil; cook 2 min., stirring occasionally.
- Spoon sauce over roast before serving.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 210 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 3 g, Protein 26 g
GUAJILLO CHILE MARINADE
This marinade tastes just like the meat that you might be accustomed to getting at any taco stand. Usually sold as Al Pastor. This is great on lamb, pork, beef and chicken. I even saw someone on tv yesterday making this as a marniade for lamb burgers.
Provided by cervantesbrandi
Categories Pork
Time 7m
Yield 1/3 cup
Number Of Ingredients 8
Steps:
- Blend all ingredients in the blender for 5 minutes. If the sauce is too thick you can add an additional tsp of vinegar and a tsp of water.
- Pour the sauce in a sauce pan and cook on low for 20 minutes stirring occasionally.
- Let the sauce come to room temperature and then marinate your favorite meat in this sauce for 2 hours and up to 6 hours.
Nutrition Facts : Calories 106.9, Fat 2.2, SaturatedFat 0.2, Sodium 13976, Carbohydrate 21.2, Fiber 4.4, Sugar 3.1, Protein 4.4
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
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- Put the pork in a heavy Dutch oven large enough to fit it comfortably. Pour in enough cold water to cover the meat by 2 inches. Add the salt and bay leaf. Bring the liquid to a boil and simmer for 1 hour. Skim off the foam from the surface as necessary.
- Meanwhile, remove the stems from the chilies and tap out the seeds. Heat the olive oil in a medium skillet over medium heat. Add half of the chilies and toast them, turning with tongs until they start to change color and crisp up a bit, about 4 minutes. Heat them gently so they don’t burn. Lift them out and place in a bowl. Repeat with the remaining chilies. Pour enough boiling water over the toasted chilies to cover them. Soak until completely softened, about 20 minutes. Drain well.
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- After the pork has been cooking for 1 hour, remove 2 cups of the cooking liquid and pour it into a blender jar. Add the onions and tomatoes, and purée until smooth. Add the chilies and blend until smooth. Remove another 2 cups of the cooking liquid and set aside. Drain the pork, discarding the remaining liquid, and wipe out the pot.
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