Sentences with phrase «add guajillo»

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.

Heat oil in skillet over a medium heat, add guajillo sauce from the blender and the rest of the HERDEZ ® cooking sauce.

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.

Add the Guajillo - Pasilla Sauce, toss well, add about 1/4 cup of water if needed.

Add the guajillo chilies and fry approximately 30 seconds, then remove to a bowl of water.

Not exact matches

I always add a little bit of chile de Arbol to the Guajillo paste, just to add a kick.

(I didn't have guajillo powder so I added some of the dried peppers straight to the blender.

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

Add the chicken stock, water and 1 3/4 cups of prepared guajillo and bring to a boil.

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

The red color comes from guajillo peppers that have been pureed and stirred in; they added a nice subtle pepper flavor without a lot of spice.

In a skillet over medium heat, add olive oil and cook the guajillo pepper for about 5 minutes.

Add tomatoes, garlic, onion, guajillo peppers, 1 teaspoon salt, 1 teaspoon pepper, cumin, cayenne, oregano, and lime juice to a food processor (or blender).

Add tomatoes, garlic, onion, guajillo peppers, salt, pepper, cumin, cayenne, oregano, and lime juice to a food processor (or blender).

Ground guajillo chile powder is found in Mexican markets and adds a complexity to the stew that regular chili powder can not.

Adds a nice little kick from dried chiles, such as guajillo and anchos.

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.

In a cool pan, add the olive oil and guajillo peppers, and simmer over low heat for 7 minutes.

The other, a Guajillo Chile Roja, again features toasted Guajillos but this time adds tomatoes, cilantro and onion for a bright salsa with hints of smokiness for scooping up with chips.

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.

The guajillo — pasilla sauce add great flavor and contrast to the tangy nopalito flavor.

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

1 to 2 ounces whole, dried chilis, 6 to 8 pods (guajillo, New Mexico, cascabel, ancho, chipotle are nice; add a chile de arbol for heat - I used 2 guajillos, 2 anchos, and 1 chipotle)

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.

Place cascabel, ancho, guajillo, and pasilla chiles in a medium saucepan and add water to cover; bring to a simmer.

Other large dried chiles such as guajillo, pasilla, or ancho chiles can be added or substituted.

Add ancho, guajillo, morita, and pasilla chiles and broth and bring to a boil.

• 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

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 soft.