South Of The Border Essentials Guajillo Sauce Recipes

Steps:

• PREP/PREPARE
• You will need a large saucepan, or a heavy-bottom pot to make this recipe.
• Gather your ingredients (mise en place).
• Cut the vanilla bean in half and scrap out the seeds.
• Add the vanilla bean, scraped seeds, milk, cream, sugar, and salt to a saucepan over medium heat.
• Whisk until the sugars dissolve, and it begins to warm.
• Whisk in the baking soda.
• Reduce heat to a low simmer and stir every few minutes for about 35 - 40 minutes.
• Do not scrape the sides, just stir the sauce.
• After about another 15 - 20 minutes the sauce will turn a golden brown, and your spatula leave a trail in the sauce when you pull it through.
• Use a mesh strainer to strain the sauce into a container, then stir in the rum.
• Rum can go bad, and it is my suggestion that you drink a shot or two; just to make sure that it is okay.
• PLATE/PRESENT
• Drizzle over pancakes, crepes, bananas or other fruit. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Make guajillo-pineapple sauce
• Wipe guajillo chiles clean with a damp cloth, then slice off stem ends and remove seeds. Preheat large skillet over medium heat, then toast chiles, turning frequently, until fragrant and beginning to darken, about 30 seconds. Transfer to bowl, cover with cold water, and soak 20 minutes.
• While guajillos are soaking, toast chiles de arbol in same skillet over medium heat until fragrant, about 30 seconds. Transfer to plate and cool.
• Drain guajillos and combine in blender with chiles de arbol, pineapple, garlic, cumin, cloves, canela, orange juice, and 1 cup water. Blend until very smooth.
• Heat olive oil in medium saucepan over medium heat and fry sauce, stirring occasionally with wooden spoon, 30 minutes. Mix in vinegar and sugar; season with salt. Strain sauce through fine sieve, discarding solids. Cool completely. (Sauce can be made ahead and stored, covered, in refrigerator. Before using, taste and add salt if needed.)
• Prepare lamb
• Combine orange zest and canela in medium bowl. Rinse lamb shanks and pat dry. Sprinkle liberally with salt, then with orange-canela mixture. Set aside to rest for 15 minutes.
• Arrange steamer rack in very large stockpot and add water to just below bottom of rack. Cover and bring water to boil.
• Place 1 parchment sheet on work surface and place 1 pineapple slice in center. Put 1 lamb shank, bone pointing upward, on top of pineapple, and spoon a thick coating of guajillo-pineapple sauce over meat. Draw up sides of parchment and tie tightly around bone with kitchen twine. Assemble 5 more pouches in same manner and place in steamer. Steam until meat is very tender and falling off the bone, about 2 1/2 hours.
• To serve, place each pouch on a plate, untie, and discard twine. Spoon some roasted vegetables onto parchment next to meat, and place 2 coconut tamales alongside.

Steps:

• 1. Preheat oven to 350 degrees. Spray a 2 1/2 quart or 9x13" casserole dish with nonstick spray; Set aside.
• 2. Heat large skillet on medium high and add oil; Add ground beef, salt, garlic powder and dried onion. Stir and cook until beef is cooked, about 5 minutes.
• 3. Don't drain meat; Add the enchilada sauce, beans and chiles (or jalapeno peppers for a hotter dish); Stir and cook 2 minutes on medium low, then remove from heat and set aside.
• 4. In a medium bowl, mix cottage cheese and 1 cup of cheddar cheese.
• 5. Layer 1/3 of the meat mixture to the bottom of the casserole; Top with half of the cheese mixture and half of the crushed chips.
• 6. Repeat this one more time, ending with the last third of the meat mixture. Top with the remaining 1 cup cheddar cheese.
• 7. Bake uncovered 30 minutes. Serves 8