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.
SHRIMP ENCHILADAS WITH GUAJILLO SALSA
Provided by Marcela Valladolid
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Heat the butter in a heavy medium saute pan over high heat. Add the garlic and saute 10 seconds. Add the shrimp and saute until cooked through, about 3 minutes. Season with salt and pepper and let cool slightly.
- In a medium saucepan, heat the Guajillo Salsa over medium heat until warm.
- In a separate medium saute pan over medium-high heat, pour enough vegetable oil to come 1-inch up the sides of the pan. Fry the tortillas until slightly golden but still pliable. Then transfer to the pan with the salsa, turning the tortillas in the salsa until fully coated.
- Transfer the salsa-coated tortillas to a baking sheet (it's kind of messy so doing it on a baking sheet keeps it clean). Add a couple tablespoons of sauteed shrimp and a sprinkle of Oaxaca cheese. Roll up like a cigar and place in an 11-by-7-inch glass baking dish. Repeat with 7 or 8 tortillas, fitting snuggly into the dish.
- Pour the remaining sauce over the prepared enchiladas (There should be some sauce left in the saucepan to top the enchiladas. If necessary, whisk in 2 tablespoons of water or chicken broth to increase the yield.) Top with the remaining Oaxaca cheese.
- Bake in the oven until the cheese melts, about 20 minutes. Drizzle with crema and serve.
- 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.
- Reserve for enchiladas and pork.
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.
ROASTED RED GUAJILLO SALSA WITH TANGY TOMATILLOS
A while back I cooked my way through Mexican cookbooks and my favorites were always Rick Bayless. I discovered salsas using dried chiles through his cookbooks and found the taste and aroma to be much more complex and intense than fresh salsas. Although I love fresh salsas too, if I had the choice, I would choose salsas made from dried chiles. This one uses dried guajillo chiles but you can sub dried New Mexico, chipotle, pasilla, ancho or pulla.
Provided by Rinshinomori
Categories Sauces
Time 20m
Yield 2 C
Number Of Ingredients 8
Steps:
- In a small skillet heat oil to a 1/4 inch depth over medium heat. Pull the stems off chiles and remove the seeds completely.
- Lay chiles in the skillet and turn them over several times as they toast and change color on the inside from dark cranberry red to a red. This should only take 15-20 seconds. Remove and place on paper towels. Chiles will crisp as they cool. You can do this one chile at a time.
- Lay the tomatillos on a baking sheet and set the pan 4 inches below the broiler and let broil until they are softened and black in places, about 5 minutes. The skin will split. Flip the tomatillos and roast other side for 4-5 more minutes or so. Set aside to cool. Do not peel off the darkened skins or cut out the cores.
- Turn oven to 425 and lay onion rings and garlic on a baking pan and bake until onions are deeply golden and garlic soft and browned in spots, about 15 minutes. Stir every couple of minutes. Cool to room temperature.
- In a blender or food processor, blend tomatillos including their juice with dry toasted chiles. Process to a smooth puree. Scrape two-third of the puree into a bowl.
- Roughly chop onion and garlic and add them to the blender still containing the rest of the chile tomatillo mixture. Pulse repeatedly until moderately finely chopped. Add a little water to loosen everything up and keep pulsing. Stir in enough water to give the salsa a lightly consistency. Combine this with chile tomatillo puree in a bowl.
- Taste and season with salt and bit of sugar. Use within 5 days or freeze.
ROASTED GUAJILLO SALSA
After returning from Mexico, I played around with lots of dried chile salsa recipes until I created my favorite! It is very versatile, and can be used as salsa with tortilla chips, enchilada sauce, sauce for fajitas, or I even poured it over a roast beef and made deshebrada!
Provided by p00gJr
Categories Sauces
Time 30m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 400 degrees.
- On a cookie sheet, roughly chop your onion, tomatoes, and lay out face up. Peel the garlics and place on cookie sheet too. Roast in the oven for about 15 minutes.
- While the veggies are roasted, take your guajillo chiles, and put them in a frying pan on medium heat, to soften. Cook on each side about 45 seconds - 1 minutes, or until they are soft. Do not let them get black and crunchy!
- Pull your guajillo chiles out of the frying pan, and slice them up. If you don't like spicy, remove seeds. I leave the seeds because I like spicy!
- In your blender, combine all ingredients (roasted veggies, chiles, canned tomatoes, and salt). Blend until all ingredients are ground up, and there is a smooth consistency.
- Enjoy with your favorite tortilla chips, as a sauce for enchiladas, a sauce to acompany fajitas, or any sort of Mexican dish you would like!
More about "guajillo salsa recipes"
GUAJILLO CHILE SALSA RECIPE [MILD & EASY] - MEXICAN FOOD …
From mexicanfoodjournal.com
3.9/5 (40)Calories 38 per servingCategory Salsa
TOASTED GUAJILLO CHILE SALSA RECIPE | BON APPéTIT
From bonappetit.com
4/5 (70)Servings 2
- Heat a large dry cast-iron skillet over medium-high heat. Working in batches, toast chiles until slightly puffed and fragrant, 15–20 seconds per side. Let cool.
- Using kitchen scissors and working over a medium bowl, cut chiles into thin rings, reserving seeds. Cover with 2 cups very hot water and let soak for 10 minutes.
- Meanwhile, heat the same skillet over medium-high heat. Add garlic; cook, turning often, until tender and skin is lightly charred, about 8 minutes. Let cool. Peel; trim ends.
- Transfer chiles with seeds and liquid to a blender; add roasted garlic, 1 1/2 tsp. salt, and remaining ingredients. Pulse until a thick, coarse purée forms. Season with salt.
AUTHENTIC CHILE GUAJILLO SAUCE | MUY DELISH
From muydelish.com
5/5 (19)Calories 12 per servingCategory Appetizers
- Bring the water to a boil then reduce the heat to low. Simmer for about 10 minutes or until the guajillo chiles are soft.
GUAJILLO CHILE SALSA - PATI JINICH
From patijinich.com
4.5/5 (6)Category SauceCuisine MexicanTotal Time 30 mins
- Toast guajillo chiles for about 20 seconds per side over an already hot pan or comal set over medium low heat. Be careful not to burn them or they will taste bitter.
- Place toasted chiles, tomatoes and garlic in a pan covered with hot water and simmer for about 10 minutes until the guajillos are softened and tomatoes are cooked through. Place the chiles, tomatoes and garlic in the blender with about ½ cup of the cooking liquid, the onion, oregano, cumin and salt and puree until smooth. Strain the sauce.
- Heat oil in a sauce pan set over medium high heat. Once hot, pour in the sauce, careful because it will jump a bit, and simmer for about 12 to 15 minutes, or until the sauce thickens and seasons. Taste for seasoning and add more salt if needed. Once cooled down, the sauce may be refrigerated for a couple weeks.
HOW TO MAKE GUAJILLO CHILE SALSA: EASY GUAJILLO SALSA …
From masterclass.com
GUAJILLO SAUCE - CHILI PEPPER MADNESS
From chilipeppermadness.com
GUAJILLO SALSA - PEPPERSCALE
From pepperscale.com
GUAJILLO CHILE SALSA (SMOKY DRIED CHILES GUAJILLO) | KITCHEN …
From kitchengidget.com
SMOKY GUAJILLO SALSA RECIPE (WHOLE30, VEGAN, PALEO) - 40 …
From 40aprons.com
TOMATO, GUAJILO, AND ANCHO CHILE SALSA | SAVEUR
From saveur.com
CARNE DE CERDO CON CHAMPIñONES, AMARáS ESTA RECETA. LA COCINA …
From dailymotion.com
CAMOTES ENCACAHUATADOS (SWEET POTATOES WITH PEANUT SAUCE) …
From today.com
GUAJILLO SAUCE (SALSA DE GUAJILLO) - BROKE BANK VEGAN
From brokebankvegan.com
GUAJILLO CHILI SALSA (SALSA DE CHILE GUAJILLO) | EL GUAPO
From mccormick.com
GUAJILLO SALSA (SALSA ROJA) | OREGONIAN RECIPES
From recipes.oregonlive.com
DOMINO'S LOADED TATER TOTS RECIPE | PHILLY CHEESE STEAK
From topsecretrecipes.com
CHILE PUYA-GUAJILLO SALSA - LA PIñA EN LA COCINA
From pinaenlacocina.com
15 COMO HACER POZOLE CON CARNE DE PUERCO Y POLLO - SELECTED …
From selectedrecipe.com
MEXICAN GUAJILLO CHILE SALSA - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
You'll also love