Sentences with phrase «guajillo chile»

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.

• 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

This Chorizo seasoning is hand mixed from: Kosher salt, ancho chile, guajillo chile, chipotle chile, garlic, cumin, oregano, Tellicherry black pepper, cayenne, bay leaf, Ceylon cinnamon and clove.

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.

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

The guajillo chile is related to the pulla.

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

We used a blend of Ancho chile, Guajillo chile, Pasilla Negro chile for a deeper flavor but the Red New Mexico chile will work fine.»

For the red chile blend, we used a blend of Ancho chile, Guajillo chile, and Pasilla Negra chile for a deeper flavor but the Red New Mexico chile will work fine.

Transfer the rehydrated guajillo chile and 1/4 cup of the soaking liquid to the blender.

The guajillo chile's thin, deep - red flesh delivers a delicious green tea flavor, fruity overtones and mild heat to fresh shrimp in this easy - to - prepare dish.

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.

Though it's more mild compared to other chile powders, guajillo chile powder is tangy, smoky, and rich.

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

These al pastor tacos start out with a pork loin that's marinated in a fresh pineapple and guajillo chile puree.

So instead of making the guajillo chile sauce from scratch, I happened to have some Ralphs Kroger Chipotle Enchilada Sauce on hand, which is really amazing spicy good.

salt and pepper 2 tbsp lime juice 2 cloves garlic, minced 5 ancho chile peppers 3 guajillo chile peppers 3 cups warm chicken stock 2 tomatoes 2 jalapeño peppers 3 tbsp slivered almonds 3 tbsp sesame seeds 1 tbsp olive oil 1 stick cinnamon (3 ″ long) 1 ripe plantain, peeled and chopped 1 cup chopped fresh or drained canned pineapple 1/2 cup chopped jicama 3 tbsp cilantro

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

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

We did this... 12 oz black plum tomatoes 1/2 cup Vidalllia onion 1/4 fresh cilantro 3 cloves garlic 1/2 tsp sea salt 1/4 cup Guajillo chile sauce (we made some and we used store bought - both were good) 1 tbsp lime juice We gave it a few pulses in the food processor and it provided us with fruity, moderately spicy, and very smoky salsa.

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.

-- I use only Ancho chiles & Guajillo Chiles to make it, and it turns out wonderful.

So I used guajillo chiles as my second chile type for the sauce.

This smoky guajillo salsa recipe is deep and flavorful, full of toasted, dried guajillo chiles, garlic, and fresh tomatoes.

The most significant, using dried guajillo chiles in place of dried pasillas and using my broiler to cook the onions and tomatoes.

I did substitute the guajillo chiles with what I had on hand — dried ancho and chipotle peppers, and topped it with queso fresco.

The guajillo chiles can be prepared ahead and kept in the refrigerator for up to two weeks.

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.

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.

In coastal parts of Mexico, seafood, ranging from shellfish to tuna, is substituted for the beef or pork, while in other parts of the country it is made with blended guajillo chiles, and sautéed onions and tomatillos.

While the potatoes cook, place the guajillo chiles in a medium - size bowl and pour the boiling water over them.

Heatwise, the pasilla falls between the ancho and guajillo chiles.

Below you'll find two salsas made with Guajillo chiles; one, the Toasted Guajillo Salsa, is a rich and smoky deep salsa that is perfect for spooning over grilled chicken or steak.

Heat Level: Mild Ingredients: Aged Chile Paste (red jalapenos, fresh garlic, vinegar, guajillo chiles, kosher salt), Vinegar, Pickled Red Bell Pepper, Cane Sugar.

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.

That brilliant orangey - red color comes from the fresh turmeric and guajillo chiles.

For the Red Chile Cover guajillo chiles with 8 c. water and boil 20 minutes.

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

Also, guajillo chiles and the big flavor item: shrimp paste.

Guajillo chiles have slowly become one of my favorite dried chiles to cook with.

If they are not, is the fresh version of Guajillo chiles a Mirasol?

If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.

Hello Dave!I'm wondering if the seeds in a bag of Guajillo chiles I bought yesterday would be viable to plant.

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

Place guajillo chiles and chiles de árbol in a large heatproof bowl and pour in boiling water to cover.

5 guajillo chiles, stems and seeds removed (save the seeds) or substitute dried red New Mexican chiles

I'm wondering if the seeds in a bag of Guajillo chiles I bought yesterday would be viable to plant.

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

The red has a mighty kick thanks to a touch of habanero mixed in with tomatillos and guajillo chiles.