Are you craving a flavorful and authentic Mexican dish to tantalize your taste buds? Look no further than chicken guajillo! This exceptional dish, originating from the vibrant region of Mexico, is a harmonious blend of tender chicken, a delectable guajillo chili sauce, and an array of flavorful spices. With its vibrant red hue and enticing aroma, chicken guajillo is sure to be the star of any dining table. Whether you're a seasoned home cook or just starting your culinary journey, let us guide you through selecting the perfect recipe that suits your preferences and skill level. Get ready to embark on a culinary adventure as we explore the secrets behind creating the ultimate chicken guajillo, ensuring an unforgettable and lip-smacking experience.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN, POTATO, AND CARROT ENCHILADAS WITH ANCHO-GUAJILLO CHILE SAUCE
Categories Chicken Potato Sauté Super Bowl Cinco de Mayo Carrot Radish Spring Healthy Jalapeño Sour Cream Tortillas Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Bring first 5 ingredients to boil in large pot. Reduce heat; simmer gently until chicken is cooked through, about 30 minutes. Cool chicken in broth 30 minutes, then transfer chicken to bowl and cool completely (reserve broth for another use).
- Cook carrots in pot of boiling salted water until crisp-tender, about 6 minutes. Using slotted spoon, transfer carrots to another bowl. Add potatoes to same pot and boil until tender, about 35 minutes. Drain. Cool potatoes, then peel and cut into 3/4-inch cubes; add to bowl with carrots.
- Preheat oven to 200°F. Bring Ancho-Guajillo Chile Sauce to simmer in large saucepan. Reduce heat to low and keep warm. Heat 3 tablespoons oil in large skillet over medium heat. Place 1/2 cup warm chile sauce in medium bowl. Dip chicken pieces into sauce to coat, allowing excess to drip back into bowl. Add chicken pieces to skillet and fry until heated through, about 5 minutes per side. Transfer chicken to rimmed baking sheet and keep warm in oven.
- Pour 1/4 cup oil into same skillet; heat over medium-high heat. Add potatoes and carrots; sauté until heated through, about 6 minutes. Using slotted spoon, transfer potatoes and carrots to 13x9x2-inch baking dish. Season with salt. Keep warm in oven. Heat 1/2 cup oil in same skillet over medium heat. Quickly dip 1 tortilla into warm chile sauce to coat, then carefully slide tortilla into hot oil (mixture will splatter). Cook 10 seconds per side. Using tongs, transfer tortilla to baking sheet; fold tortilla in half. Keep warm in oven. Repeat.
- Place 2 tortillas on each plate. Top with some of warm chile sauce, then potatoes and carrots. Sprinkle with cheese, sliced onion, radishes, and jalapeños; top with crema. Arrange 2 lettuce leaves alongside. Place chicken atop lettuce and serve.
- *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.
CHICKEN WINGS WITH GUAJILLO SAUCE
Steps:
- Brine the wings: 1. In a large bowl, combine the brown sugar, kosher salt, lemon juice, granulated sugar, fish sauce, soy sauce and smoked paprika. Add 2 quarts of water and mix well. Add the garlic, cilantro stems and chicken wings. Mix, cover, and refrigerate for 7 to 14 hours. 2. Remove wings from marinade, rinse and transfer to a sheet pan with a rack. Allow to sit uncovered until dry and slightly tacky to the touch, 30 to 45 minutes. Prepare the guajillo sauce: 1. Cut stem and cap off the guajillo and ancho chiles and remove the seeds; if the chiles are very brittle, warm them briefly in a skillet to soften. Sauté in a dry skillet until the skins change color and begin to smoke heavily, 2 to 3 minutes. Transfer to a container and cover with hot water. Soak until softened, 30 to 45 minutes. 2. Drain chiles and place in a food processor. Add garlic, shallot, soy sauce, fish sauce, black pepper, lemons, smoked paprika, white anchovies, chamomile, lemon juice and salt. Purée until smooth. To roast and serve: 1. Heat oven to 400 degrees. Brush wings with butter or ghee and roast until the internal temperature reaches 160 degrees, about 20 minutes. (Alternatively, the wings could be smoked with your choice of wood at 225 degrees for 2 1/2 hours.) 2. Baste wings again with butter or ghee, increase oven temperature to 450 and continue to roast until the skins are brown and crispy, 10 to 15 minutes more. (Alternatively, the wings may be deep-fried at 350 degrees until golden brown and crisp, 8 to 10 minutes.) Allow wings to rest at room temperature for 10 minutes. 3. To serve, slather wings with a generous amount of guajillo sauce
ROLLITOS DE POLLO EN SALSA DE GUAJILLO (CHICKEN ROLLS IN GUAJILLO PEPPER SAUCE)
Chicken breasts are pounded flat, then rolled up with ham and a mushroom-cilantro stuffing, and roasted. The orange-guajillo sauce really sets this dish off!
Provided by Rosa Isel
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the onion quarter, and garlic clove on a small pan, and place in the oven to roast as oven comes to temperature. Remove once golden.
- Meanwhile, heat 2 teaspoons vegetable oil in a skillet over medium heat. Stir in minced garlic, and cook for about a minute until golden brown and fragrant. Pour in mushrooms, and cook for a minute or two until the garlic flavor has infused the mushrooms, and they are no longer soggy. Stir in the cilantro, then remove from heat.
- Prepare the rolls by laying each chicken breast onto your work surface. Spoon some of the mushroom filling onto the center of the chicken breast, then cover with the ham. Roll into a firm cylinder, and secure with toothpicks.
- Heat 2 teaspoons of vegetable oil in a skillet over medium-high heat. Add the chicken rolls; sear until golden brown on all sides, about 5 minutes. Place into the preheated oven, and cook until they reach an internal temperature of 160 degrees F (70 degrees C), 15 to 20 minutes.
- While the chicken is baking, bring the water to a boil, and blanch the guajillo chiles until softened, about 30 seconds. Place chiles into a blender, along with the tomatoes, roasted onion, and roasted garlic; puree until smooth, using water as needed to make a smooth sauce.
- Heat 2 teaspoons of vegetable oil in a skillet over medium heat. Pour in the pureed sauce, and bring to a boil. Pour in the orange juice, season with oregano, and salt to taste. Return to a boil, then reduce heat to medium, and simmer for 5 minutes.
- To serve, remove the toothpicks from the chicken rolls, and slice each into 3 or 4 slices. Arrange onto dinner plates, and bathe with sauce.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 14 g, Cholesterol 80.7 mg, Fat 8.5 g, Fiber 3.6 g, Protein 32.7 g, SaturatedFat 1.7 g, Sodium 398.3 mg, Sugar 7.6 g
Tips:
- Choose the right chiles: Guajillo chiles are dried, smoky, and slightly sweet, making them perfect for this recipe. If you can't find guajillo chiles, you can substitute ancho or pasilla chiles.
- Soak the chiles: Soaking the chiles in hot water helps to soften them and release their flavor. Be sure to remove the stems and seeds before soaking.
- Use a blender: A blender is the best way to puree the chiles and tomatoes until they are smooth. If you don't have a blender, you can use a food processor or a mortar and pestle.
- Season to taste: The amount of salt, pepper, and cumin you add will depend on your personal preference. Be sure to taste the sauce before serving and adjust the seasonings accordingly.
- Serve with your favorite Mexican dishes: Chicken guajillo is a versatile sauce that can be served with a variety of Mexican dishes, such as tacos, burritos, enchiladas, and tamales.
Conclusion:
Chicken guajillo is a delicious and easy-to-make Mexican sauce. It is perfect for adding flavor to your favorite Mexican dishes. With its smoky, slightly sweet flavor, chicken guajillo is sure to be a hit with your family and friends. So next time you're looking for a new and exciting sauce to try, give chicken guajillo a try. You won't be disappointed!
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