4 cups turkey or chicken stock 2 dried ancho chiles, stemmed and seeded 2
dried guajillo chiles, stemmed and seeded 2 dried mild New Mexico red chiles, stemmed and seeded 1/4 cup slivered almonds 1/4 cup chopped pecans 3 - inch piece of canela (Mexican cinnamon) 4 whole cloves 4 allspice berries 1 small onion, roughly chopped 2 cloves garlic 1 large tomato, roughly chopped 1 cup sweetened dried cranberries 2 tablespoons lard or vegetable oil 2 ounces bittersweet chocolate, broken into bits Salt
Curry Paste 6
dried guajillo chiles, stemmed, seeded, cut in 1 - inch pieces 1/2 teaspoon kosher salt 1 lemongrass stalk, bottom 4» only, tough outer layer removed, cut into 1 - inch pieces 2 tablespoons sliced peeled fresh galangal or young ginger (not ginger root) 2 tablespoons sliced peeled fresh turmeric 1/2 cup chopped shallots 1/4 cup halved garlic cloves 1 tablespoon shrimp paste, shrimp sauce, or belacan
They are filled with chile flavor from
dried guajillo chiles but aren't burn - your - mouth - off spicy, just a nice gentle heat that balances out the savory, sharp cheddar cheese.
The most significant, using
dried guajillo chiles in place of dried pasillas and using my broiler to cook the onions and tomatoes.
This smoky guajillo salsa recipe is deep and flavorful, full of toasted,
dried guajillo chiles, garlic, and fresh tomatoes.
1 1/4 cups dried pinto beans 1 large or 2 small dried ancho chiles 1
dried guajillo chile (or substitute pasilla or more ancho) 12 oz.
2 - 3 dry Pasilla chiles slightly toasted 4 - 6
dry Guajillo chiles slightly toasted 1 - 2 dry Arbol Chiles slightly toasted 4 Roma tomatoes 1/4 piece of onion 1 garlic clove 4 tablespoons of corn or sunflower Oil Salt and pepper.
Dried guajillo chile pepper The Guajillo pepper pronounced [gwah - HEE - yoh] is a shiny, thick, leathery, red orange - red chile with bland to moderate amounts of heat.
Achiote paste and
dried guajillos chiles are two things I had to find after striking out here in LA at Whole Foods.
Anchiote Marinade 2 oranges, juice only 1/2 cup anchiote paste 10
dry guajillos chiles 1 onion 4 garlic cloves 1 cup white vinegar 1 cinnamon stick salt and pepper to taste
Not exact matches
To make your own
guajillo chile powder, finely grind about 6 large
dried seeded
guajillo chiles in a spice mill to yield about 1/4 cup powder.
Guajillos are
dried mirasol
chiles with shiny, dark cherry - red skins, a tart, fruity flavor, and medium heat.
-- Soak a quarter - pound of
dried guajillos and an ounce of
dried de arbol
chiles for about an hour or until rehydrated.
I did substitute the
guajillo chiles with what I had on hand —
dried ancho and chipotle peppers, and topped it with queso fresco.
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.
4 ounces
dried chile California 4 ounces
dried chile pasilla 1-1/2 ounces
dried chile guajillo 2 (32 - ounce) cartons chicken broth 1/2 medium yellow onion, roughly chopped 1 tablespoon salt 1/2 teaspoon oregano 4 cloves whole garlic, peeled
Adds a nice little kick from
dried chiles, such as
guajillo and anchos.
2 ounces
dried, whole New Mexico (California),
guajillo, or pasilla
chiles, or a combination (6 to 8
chiles) 1 1/2 teaspoons ground cumin seed 1/2 teaspoon freshly ground black pepper Kosher salt 5 tablespoons lard, vegetable oil, or rendered beef suet 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3 / 4 - inch cubes (to yield 2 pounds after trimming) 1/3 cup finely chopped onion 3 large cloves garlic, minced 2 cups beef stock, or canned low - sodium beef broth, plus more as needed 2 tablespoons masa harina (corn tortilla flour) 1 tablespoon firmly packed dark brown sugar, plus more as needed 1 1/2 tablespoons distilled white vinegar, plus more as needed Sour cream lime wedges
He notes that milder Anaheim
chiles and
dried chiles, including
guajillo, pasilla, ancho, morita and cascabel are showing up on menus.
Red jalapenos and smaller regional peppers like aji amarillo and
chile pequin are making their way onto menus in addition to peppers, including fire - roasted poblano and
dried guajillo.
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)
Guajillo chiles have slowly become one of my favorite
dried chiles to cook with.
This long - running stand will bowl you over with its selection of
dried chiles: chipotle, serrano, costeño,
guajillo, ancho, árbol, puya, and seemingly a thousand others.
Other large
dried chiles such as
guajillo, pasilla, or ancho
chiles can be added or substituted.
5
guajillo chiles, stems and seeds removed (save the seeds) or substitute
dried red New Mexican
chiles
24
dried chile peppers, such as chipotle,
guajillo, ancho, etc. 2 cups hot water 3 pounds ripe plum tomatoes 2 large mild to medium - hot green
chiles, such as Anaheims (or bell peppers, if you prefer) 2 small onions 1 head garlic, broken into cloves but not peeled 2 tsp white sugar 1 tsp salt 1 cup white vinegar
Toast
guajillo, ancho, and pasilla
chiles in a medium
dry skillet over medium - high heat, turning occasionally and pressing
chiles to help them make contact with the pan, until darkened in color and beginning to soften, about 3 minutes.
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
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
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
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
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
dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are
chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are soft.