GUAJILLO PRONOUNCE RECIPES

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GUAJILLO CHILI SAUCE RECIPE - FOOD.COM



Guajillo Chili Sauce Recipe - Food.com image

Make and share this Guajillo Chili Sauce recipe from Food.com.

Total Time 1 hours

Prep Time 1 hours

Yield 2 1/2 cups, 6-8 serving(s)

Number Of Ingredients 9

6 garlic cloves, unpeeled
16 medium dried guajillo chilies (about 4 ounces)
1 teaspoon dried oregano (preferably Mexican)
1/4 teaspoon black pepper, fresh ground
1/8 teaspoon cumin, fresh ground
3 2/3 cups meat broth (beef, poultry or fish depending the use of the sauce)
1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons olive oil
1 teaspoon salt, approximately, depending on how salty the broth
1 1/2 teaspoons sugar, approximately

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, FatContent 3.4, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 388.2, CarbohydrateContent 2.2, FiberContent 0.2, SugarContent 1.1, ProteinContent 0.2

SHREDDED BEEF IN GUAJILLO SAUCE (CARNE DESHEBRADA EN SALSA ...



Shredded Beef in Guajillo Sauce (Carne Deshebrada en Salsa ... image

In Guadalajara, this is not an uncommon breakfast, served with warm tortillas and sometimes rice and beans—since it is tequila country, we can only imagine that it's probably an excellent hangover remedy—but it's definitely flavorful enough to be a big hit at dinnertime, too. We particularly like the richness and suppleness of skirt steak, but any cut of beef with a pronounced grain, like flank or brisket, will do.

Provided by Mauricio Velázquez de León

Total Time 3 hr

Cook Time 1 hr

Yield Makes 8 (about 20 tacos) servings

Number Of Ingredients 22

3 pounds skirt steak
1 white onion, quartered
3 garlic cloves
2 Turkish bay leaves or 1 California
1/4 teaspoon black peppercorns
3 whole allspice
1 whole clove
3/4 pound tomatoes (2 to 3 medium), quartered
3 tablespoons vegetable oil, divided
3 ounces dried guajillo chiles, wiped clean
1/4 teaspoon black peppercorns
1/4 teaspoon cumin seeds
3 whole allspice
1 whole clove
1/2 cup chopped white onion
3 large garlic cloves
3 to 5 dried chiles de árbol, wiped clean, stemmed, and seeded, or 1/2 teaspoon hot red-pepper flakes
Equipment: an electric coffee/spice grinder
Accompaniments: hot corn tortillas or rice; cooked black beans (rinsed and drained if canned); chopped white onion; lime wedges

Steps:

  • Put all beef ingredients in a 5- to 6-quart heavy pot with 1 teaspoon salt and enough water (about 2 quarts) to cover beef. Simmer, partially covered, skimming foam and adding more hot water if necessary to keep beef covered, until tender, about 2 hours.
  • Remove beef and shred (once cool).
  • Strain broth through a fine-mesh sieve into a bowl, discarding solids, and skim off fat.
  • Preheat broiler.
  • Toss tomatoes with 1 tablespoons oil in a 4-sided sheet pan. Broil 3 to 4 inches from heat until softened and charred, 10 to 12 minutes.
  • Slit guajillo chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chiles in 2 batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and soak in hot water to cover until softened, 20 to 30 minutes.
  • Toast peppercorns, cumin seeds, allspice, and clove in hot skillet over medium heat, stirring constantly, until fragrant and a shade darker, 30 seconds to 1 minute. Transfer to a blender.
  • Drain soaked chiles and purée in blender with toasted spices, broiled tomatoes, onion, garlic, 3 chiles de árbol, 2 cups broth, and 1 teaspoon salt until smooth, about 2 minutes. For a spicier sauce, add remaining 2 chiles de árbol and purée again.
  • Heat remaining 2 tablespoons oil in cleaned pot over medium-high heat until it shimmers, then slowly add sauce, stirring (it will spatter), and simmer, stirring frequently, 5 minutes. Add beef and 1 cup broth (reserve remainder for another use) and cook over medium-low heat, stirring, until meat is heated through, about 5 minutes.

HOW DO YOU PRONOUNCE GUAJILLO? - YOUTUBE
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GUAJILLO CHILE - FOOD BLOG WITH AUTHENTIC MEXICAN RECIPES
May 15, 2019 · The Chile Guajillo – One of the Most Popular Chiles in Mexico. Guajillo chiles [pronounced gwa-HEE-yo] are dried chiles used throughout Mexico as a base for rich salsas and sauces.They add a complex fruity flavor with little burn. Cooks will add other chiles such as the chile de árbol to bring up the heat in a dish.
From mexicanfoodjournal.com
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HOW TO PRONOUNCE GUAJILLO - YOUTUBE
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GUAJILLO SAUCE [STEP-BY-STEP PICTURES] AUTHENTIC MEXICAN ...
Jun 11, 2019 · 10-12 guajillo peppers 6 cups water divided 2 cloves garlic 1/4 onion 1 tspn cumin 1 tspn salt (or to taste) 1 tbsp olive oil Instructions 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.
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GUAJILLO CHILE SAUCE | MARTHA STEWART
Feb 28, 2013 · Step 1. 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.
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GUAJILLO SAUCE - CHILI PEPPER MADNESS
Feb 07, 2020 · Guajillo Sauce Ingredients. 10-12 dried guajillo peppers (stemmed and seeded) 1 teaspoon olive oil; 1 small onion, chopped; 4 garlic cloves, chopped; 2 teaspoons coarse sea salt; ½ teaspoon cumin; Water as needed; How to Make Guajillo Sauce – the Recipe Method. First, dry toast the dried guajillo peppers in a skillet over medium high heat. Toast them a couple minutes per side, until they start to puff up slightly.
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HOW TO COOK WITH GUAJILLO CHILES: 3 WAYS TO PREPARE ...
Nov 08, 2020 · How to Cook With Guajillo Chiles: 3 Ways to Prepare Guajillo Chiles - 2021 - MasterClass. Guajillo chiles are large, thin chiles have bright red skin, a mild kick with some natural sweetness, and an earthy flavor that goes well in pastes and rubs.
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GUAJILLO - DEFINITION OF GUAJILLO BY THE FREE DICTIONARY
Define guajillo. guajillo synonyms, guajillo pronunciation, guajillo translation, English dictionary definition of guajillo. n. pl. gua·jil·los 1. A variety of the tropical pepper Capsicum annuum having a deep reddish-orange fruit that is mildly to moderately hot. ... an original recipe of thinly sliced Angus Striploin with the addition of ...
From thefreedictionary.com
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GUAJILLO SAUCE [STEP-BY-STEP PICTURES] AUTHENTIC MEXICAN ...
Jun 11, 2019 · Guajillo Pepper is a dried mirasol. Ancho Pepper is a dried poblano pepper. There are many recipes that use a combination of both guajillo and ancho peppers such as Red Pork Tamales or Chile Colorado. Substitutes: If a recipe calls for Guajillo Chile and you have none in the cupboard, you more than likely can substitute for one of these chiles.
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HOW TO COOK WITH GUAJILLO CHILES: 3 WAYS TO PREPARE ...
Nov 08, 2020 · How to Cook With Guajillo Chiles: 3 Ways to Prepare Guajillo Chiles - 2021 - MasterClass. Guajillo chiles are large, thin chiles have bright red skin, a mild kick with some natural sweetness, and an earthy flavor that goes well in pastes and rubs.
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10 BEST DRIED GUAJILLO CHILES RECIPES | YUMMLY
Dec 20, 2021 · Dried Guajillo Chiles Recipes 48,099 Recipes. Last updated Dec 20, 2021. This search takes into account your taste preferences. 48,099 suggested recipes. Guided. Red Chilaquiles with Fried Eggs Yummly. shredded mozzarella cheese, large garlic clove, black pepper and 13 more.
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Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potatoes into 1-inch-wide wedges. Transfer the sweet potato wedges to the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer, skin side down.
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HOW TO PRONOUNCE GUAJILLO CHILE: GUAJILLO CHILE PRONUNCIATION
Listen to the audio pronunciation of Guajillo chile on pronouncekiwi. Sign in to disable ALL ads. Thank you for helping build the largest language community on the internet. pronouncekiwi - How To ...
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HOMEMADE MEXICAN CHILE GUAJILLO SALSA RECIPE - MUY DELISH
May 29, 2020 · Instructions. 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.
From muydelish.com
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HOMEMADE GUAJILLO CHILE SAUCE (INSTANT POT AND TRADITIONAL ...
May 07, 2021 · This Guajillo Chile Sauce is a great way to add smoky flavor to your favorite Mexican and southwestern recipes. Discover this easy recipe (with an option to use the Instant Pot) for guajillo sauce to add flavor to tacos, enchiladas, beans, chili, salsas and more.
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IS CHILE CASCABEL THE SAME AS GUAJILLO? - FINDANYANSWER.COM
Feb 19, 2020 · Guajillo chilies are used in marinades, salsas, pastes, butters or adobos (spice rubs) to flavor meats and fat or oil with other ingredients. The guajillo chili , with its leaner flavor profile, is used with fish and chicken, or added to salsa as a side dish.
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GUAJILLO PEPPER: A FAVORITE MEXICAN PEPPER - CHILI PEPPER ...
Jan 14, 2020 · Scoville Heat Units: 2,500-5,000 SHU. Capsicum Annuum. The Guajillo is one of the most common and popular chili peppers grown and used in Mexico, and a beloved pepper used in Mexican cuisine. It is mild to moderately hot, and has dark, reddish brown, leathery skin. The peppers range from 3-5 inches in length and are 1 inch wide.
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10 TASTIEST HOMEMADE DIP RECIPES — EAT THIS NOT THAT
Jan 28, 2021 · 7-Layer Dip. Mitch Mandel and Thomas MacDonald. The 7-layer dip can seem a bit overwhelming, but this is a lighter version, so you can indulge guilt-free. Here, you're munching on spicy ground turkey, pico de gallo, black beans, and a spoonful of Greek yogurt standing in for sour cream. Building this dip in separate layered servings in ...
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MAKING THE 7 MOLES OF OAXACA IN 7 DAYS: A SURVIVOR’S GUIDE ...
Aug 23, 2019 · It’s day 5, and the moles have taken over. Chile seeds cover every inch of the test kitchen’s once pristine counters and floor. The blender has been running non-stop, flinging red-staining chile paste on the walls, ceiling, and innocent passersby. Every pot and pan within a mile radius is dirty. Through swirling clouds of cough-inducing smoke, a lone figure emerges (it’s me). The figure ...
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GUAJILLO CHILES | WHOLE GUAJILLO PEPPER | THE SPICE HOUSE
Whole guajillo chiles are customarily dry toasted in a skillet—or a Mexican clay griddle called a comal—before being pureed into a thin paste. Guajillo puree has a dynamically fruity flavor, redolent of cranberry and tomato, with a hint of smokiness. Their moderate heat level—500 to 5,000 on the Scoville Heat Scale—makes them a good ...
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