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.
SHREDDED BEEF IN GUAJILLO SAUCE (CARNE DESHEBRADA EN SALSA ROJA )
Provided by Mauricio Velázquez de León
Categories Blender Tomato Broil Super Bowl Steak Spice Hot Pepper Potluck Simmer Gourmet
Yield Makes 8 (about 20 tacos) servings
Number Of Ingredients 21
Steps:
- Cook beef:
- 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.
- Make sauce:
- 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.
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.
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