EASY GUAJILLO SAUCE RECIPE
This Guajillo Sauce recipe is super quick and easy to make, and full of the best smoky and slightly-spicy flavors that everyone is sure to love! It's the perfect salsa for eggs, seafood, steaks & even to make chilaquiles.
Provided by Ana Frias
Categories Appetizers
Time 25m
Number Of Ingredients 10
Steps:
- 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.
- Remove from the heat and let it cool for 10 minutes. Reserve 1 cup of the hot water.
- In a blender, add all of the ingredients with 1 cup of the chile water. Add the other 1 teaspoon salt, the cumin, oregano and black pepper. Puree until smooth. About 2 minutes.
Nutrition Facts : ServingSize 1 oz, Calories 12 kcal, Sugar 1 g, Sodium 54 mg, Carbohydrate 2 g, Fiber 1 g
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.
BLOODY MARY GUAJILLO SALSA
Backed up by flavorful Guajillo chiles (a favorite in Mexico for salsas, stews and sauces), this saucy salsa is slightly sweet and spicy with the punch of a bloody Mary.
Provided by Food Network Kitchen
Time 1h50m
Yield about 2 cups
Number Of Ingredients 13
Steps:
- Combine the chiles and onions in a medium saucepan and cover with water. Bring to a simmer and cook until the chiles are tender, about 20 minutes. Drop the tomato in about 5 minutes before the chiles are done. Strain, reserving 1 cup of the cooking liquid. Put the cooked vegetables, the reserved 1 cup of cooking liquid, the vinegar, sugar, garlic and 1 teaspoon salt in a blender, and then puree until very smooth.
- Pour the chili-tomato mixture into a mesh strainer set over a medium bowl. Use a rubber spatula to help push the mixture through until only the chili and tomato skins remain in the strainer. Discard them.
- Heat the oil in a large skillet over medium heat. Add the strained chili-tomato mixture and cook, stirring and scraping up the bottom frequently, until thick, about 15 minutes. Remove from the heat and stir in the horseradish, vodka, Worcestershire and some salt. Refrigerate until chilled, at least 1 hour or overnight. Garnish with celery leaves and a swirl of horseradish. Serve with celery sticks or chips.
- Copyright 2013 Television Food Network, G.P. All rights reserved
- From Food Network Kitchens
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 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"
HOW TO MAKE GUAJILLO CHILE SALSA: EASY GUAJILLO SALSA RECIPE
From masterclass.com
Estimated Reading Time 3 mins
- 1. Remove the stems and seeds of the dried chiles and set a cast-iron skillet over medium-high heat. When the pan is hot, add the chiles to the dry skillet and toast until fragrant, about 20 seconds per side.
- 2. Transfer toasted chiles to a saucepan and add garlic cloves. Pour hot water over the chiles to cover and simmer until softened, about 10 minutes.
- 3. Transfer chiles and garlic to a food processor or blender. Reserve cooking liquid. Add kosher salt, cumin, and Mexican oregano to season. Blend until smooth, adding cooking liquid until salsa reaches desired consistency. (Keep in mind that the sauce will thicken in the next step.)
- 4. Heat vegetable oil in a saucepan over medium-high heat. Add the chile puree and cook, stirring, until the salsa has thickened and flavor has deepened. Adjust seasoning if needed.
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.
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