Sentences with phrase «red guajillo sauce»

Not exact matches

For a less spicy soup, only use half the jar of red guajillo chile sauce, or add to taste.

I have eaten my share of cheese stuffed jalapenos but I must say that the HERDEZ ® Red Guajillo Chile Mexican Cooking Sauce put these over the top.

The Sauce: 3/4 cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and chopped 6 red bell peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add more for extra heat) 3 bay leaves 2 sprigs fresh thyme 1/3 teaspoon powdered annatto seeds (achiote) Salt and pepper to taste

It's chile verde and beef in red chile sauce and is made with tender chunks of beef that are simmered in a sauce made with dried pasilla and guajillo chiles, jalapeños, tomatoes and garlic.

In bowl, combine HERDEZ ® Red Guajillo Chile Mexican Cooking Sauce, 1/4 cup tequila, 1/4 cup balsamic vinegar, blackberry preserves, vegetable oil, rosemary, salt and pepper.

Have you ever made a Mexican red sauce using guajillo peppers?

Next add mangos, garlic, white wine, HERDEZ ® Red Guajillo Chile Cooking Sauce and stir to combine and bring to a simmer.

Add HERDEZ ® Red Guajillo Chile Mexican Cooking Sauce and remaining chicken stock while whisking with other hand.

... Chuck created the very 1st line of Chile - Specific Hot Pepper Sauces in the World featuring: chile cascabel, chile de árbol, chile guajillo, chile cayenne, chile serrano, chile pequín, chile ancho, chile jalapeño, chile chipotle, chile habanero, chile güerro, New Mexico Red & Green chile cultivars; and the more recent Super Hot Chiles: Bhut Jolokia (aka Ghost Chile) & Trinidad Scorpion chile cultivars.

Cook's Notes: For a less spicy soup, only use half the jar of red guajillo chile sauce, or add to taste.

Add toasted garlic back to pan with HERDEZ ® Red Guajillo Mexican Cooking Sauce, lemon juice and tomatoes.

This tortilla soup is extra flavorful with the addition of red guajillo chile sauce!

Strain HERDEZ ® Red Guajillo Chile Mexican Cooking Sauce and HERDEZ ® Roasted Pasilla Chile Mexican Cooking Sauce into stockpot and add meat back.

In medium saucepan over medium - low heat, combine HERDEZ ® Red Guajillo Chile Mexican Cooking Sauce, water, sugar, star anise and cinnamon sticks.

Heat a large stockpot to medium heat and add the guajillo sauce and the remaining 1/2 cup water to the pot along with the chopped sweet potatoes, jalapeno and the remaining red onion.

Combined with vine - ripened tomatoes, our Red Guajillo Chile Sauce has a tangy, fruity finish with mild heat.

Video how to make Guajillo Shrimp in Creamy Red Chile Sauce with new HERDEZ Red Guajillo Chile Mexican Cooking Sauce.

The fruity, tangy, sweet heat of HERDEZ ® Red Guajillo Chile Mexican Cooking Sauce adds depth of flavor to this traditional Mexican soup, without hours of simmering.

Guajillos can get ground or hydrated into a thin paste or red flavorful sauce.

Last week I made a batch of my barbecue sauce substituting guajillos for the NM red and it didn't have...

Loaded with chicken, black beans, corn, and tomatoes, this tortilla soup is seasoned with a spicy red guajillo cooking sauce for extra kick and flavor.

To prepare the filling, you'll simply grill lobster tails, then combine the sweet lobster meat with tomatoes, green onions, and Herdez ® Red Guajillo Chile Mexican Cooking Sauce.

Spring greens, carrots, pecans, and mandarin orange sections are drizzled with a spicy ranch dressing and topped with crisp, golden brown crab cakes seasoned with red guajillo chile sauce.

Mark's Red Sauce Courtesy of Mark Brown Ingredients: 3 Dried Ancho Chiles 2 Guajillo chiles 2 Chipotle Chiles 4 C. Water 1 Can Tomato sauce 4 Cloves Garlic, smashed and minced 2 Shallots, finely minced 4 Whole Cloves, crushed 12 Black Peppercorns, crushed 1 tsp Salt 1 T. Olive oil Directions: Place the water in a 8qt stock pot, add the dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are Sauce Courtesy of Mark Brown Ingredients: 3 Dried Ancho Chiles 2 Guajillo chiles 2 Chipotle Chiles 4 C. Water 1 Can Tomato sauce 4 Cloves Garlic, smashed and minced 2 Shallots, finely minced 4 Whole Cloves, crushed 12 Black Peppercorns, crushed 1 tsp Salt 1 T. Olive oil Directions: Place the water in a 8qt stock pot, add the dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are sauce 4 Cloves Garlic, smashed and minced 2 Shallots, finely minced 4 Whole Cloves, crushed 12 Black Peppercorns, crushed 1 tsp Salt 1 T. Olive oil Directions: Place the water in a 8qt stock pot, add the dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are soft.

Heat a large stockpot to medium heat and add the guajillo sauce and the remaining 1/2 cup water to the pot along with the chopped sweet potatoes, jalapeno and the remaining red onion.