Sentences with phrase «add guajillo 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.

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.

Not exact matches

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

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

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.

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.

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

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.

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.

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.