Best 3 Guajillo Chile Sauce Recipes
Whether you are a seasoned cook or a novice in the kitchen, experimenting with new flavors and cuisines can be an exciting culinary adventure. If you are looking for a way to add some Mexican flair to your next meal, look no further than guajillo chile sauce. This vibrant and flavorful sauce is a staple in Mexican cuisine, adding a rich, smoky, and slightly sweet flavor to a variety of dishes. Made with dried guajillo chiles, this sauce is easy to prepare and can be used as a marinade, dipping sauce, or even as a base for soups and stews. So, if you're ready to embark on a culinary voyage to the heart of Mexico, let's dive into the world of guajillo chile sauce and explore some of the best recipes for this versatile condiment.
Let's cook with our recipes!
ANCHO-GUAJILLO CHILE SAUCE
This recipe is an accompaniment for Chicken, Potato, and Carrot Enchiladas
Categories Sauce Blender Garlic Pepper Low Carb Quick & Easy Hot Pepper Oregano Bon Appétit
Yield Makes about 5 cups
Number Of Ingredients 6
Steps:
- Heat heavy large skillet over medium-high heat 2 minutes. Add all chile pieces; cook just until chiles blister, pressing with metal spatula and turning occasionally, about 30 seconds. Transfer chiles to bowl; add 5 cups very hot water. Soak chiles until very tender, pushing occasionally to submerge, about 30 minutes.
- Working in 3 batches, puree chiles with soaking liquid and all remaining ingredients in blender until smooth. Season sauce with more salt, if desired. (Can be made 1 day ahead. Cover and refrigerate.)
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.
GUAJILLO CHILE SAUCE
This delicious recipe is courtesy of Sue Torres.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 1 cup
Number Of Ingredients 2
Steps:
- Heat a heavy-bottomed skillet over medium heat. Add chiles and toast on all sides until softened and fragrant. Remove seeds and stems, place in a large bowl, and cover with 1 cup hot water. Soak until soft, about 20 minutes. Drain chiles and let cool. Place chiles in the jar of a blender with 1 cup water and blend until pureed. Season with salt.
Tips:
- Choose ripe guajillo chiles: Look for chiles that are deep red in color and have a slightly wrinkled texture. Avoid chiles that are brown or have any signs of mold.
- Toast the guajillo chiles before using: Toasting the chiles enhances their flavor and aroma. You can toast them in a dry skillet over medium heat for a few minutes, or you can roast them in the oven at 350°F for 10-15 minutes.
- Soak the guajillo chiles in hot water before blending: Soaking the chiles in hot water helps to soften them and make them easier to blend. Soak the chiles in hot water for at least 30 minutes, or until they are softened.
- Use a high-powered blender to blend the guajillo chiles: A high-powered blender will help to create a smooth and creamy sauce. If you don't have a high-powered blender, you can use a regular blender, but you may need to blend the sauce in batches.
- Season the guajillo chile sauce to taste: Once the sauce is blended, taste it and season it with salt, pepper, and any other spices that you like. You can also add a bit of honey or agave syrup to sweeten the sauce.
Conclusion:
Guajillo chile sauce is a versatile and flavorful sauce that can be used to add a kick of heat and flavor to a variety of dishes. It is easy to make and can be stored in the refrigerator for up to 2 weeks. Whether you are using it as a marinade, a dipping sauce, or a cooking sauce, guajillo chile sauce is sure to add a delicious touch to your next meal.
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