CHILES GUAJILLO RECIPES

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BEEF POZOLE RECIPE | MARCELA VALLADOLID | FOOD NETWORK



Beef Pozole Recipe | Marcela Valladolid | Food Network image

Provided by Marcela Valladolid

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 21

2 1/2 pounds beef shank
1 white onion, quartered
1 large carrot, roughly chopped to yield 1/2 cup
1 stick celery, roughly chopped to yield 1/2 cup
2 cloves garlic, peeled
2 bay leaves
2 tablespoons salt, plus extra for seasoning
1 tablespoon black peppercorns
One 29-ounce can Mexican-style hominy, drained
Freshly ground black pepper
3 cups thinly sliced cabbage, for garnish
1 cup thinly sliced radishes, for garnish
10 lime wedges, for garnish
1/3 cup dried oregano, for garnish
10 corn tostadas, for garnish
Pasilla-Guajillo Salsa, recipe follows (optional)
3 pasilla chiles, stemmed and seeded
3 guajillo chiles, stemmed and seeded
3 cloves garlic
2 cups warm water
Salt and freshly ground black pepper

Steps:

  • Place the beef shank in a large heavy stock pot. Add enough cold water to cover the beef shank completely. Add the onion, carrot, celery, garlic cloves, and bay leaves. Season with 2 tablespoons of salt and 1 tablespoon of peppercorns. Bring to a boil, cover, and reduce heat to a simmer. Cook until the meat is fully cooked and tender, about 2 hours. Be sure to constantly skim the fat from the surface of the liquid while cooking.
  • Remove the meat from the pot and let cool. Strain the liquid and return to the pot. Add the hominy and bring to a boil. Lower the heat to a simmer. Season with salt and pepper, to taste.
  • Using a fork, shred the meat into thin pieces and return to the pot adding 1 cup of water, if necessary. Season with salt and pepper, to taste. Simmer for 5 minutes.
  • Serve hot, garnished with cabbage, radishes, lime wedges, dried oregano, tostadas, and Pasilla-Guajillo Salsa, if using.
  • Soak the chiles and garlic cloves in warm water until the chiles are soft. Place the chiles, garlic, and water in a blender and process until smooth. Season with salt and pepper, to taste. Serve with Beef Pozole as a garnish.

RANCHERO SAUCE RECIPE | FOOD NETWORK



Ranchero Sauce Recipe | Food Network image

Provided by Food Network

Categories     condiment

Total Time 1 hours 25 minutes

Cook Time 45 minutes

Yield 12 cups

Number Of Ingredients 17

1 green bell pepper
1 red bell pepper 
1 poblano pepper 
1 dried guajillo chile 
1 dried pasilla chile 
3 tablespoons olive oil or vegetable oil 
3 medium Spanish onions, coarsely chopped
2 teaspoons ground cumin 
2 teaspoons chili powder 
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon dried thyme 
1 teaspoon ground black pepper
1 tablespoon kosher salt
6 to 8 garlic cloves, sliced
Two 28-ounce cans chopped tomatoes 
Two 6-ounce cans chopped green chiles 
1 tablespoon sugar 

Steps:

  • On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.
  • In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
  • In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
  • Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed. 

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