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
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.
Not exact matches
I did substitute the
guajillo chiles with what I had on hand — dried ancho and chipotle
peppers, and topped it with queso fresco.
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
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
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.
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 p
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 p
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 p
Chiles slightly toasted 4 Roma tomatoes 1/4 piece of onion 1 garlic clove 4 tablespoons of corn or sunflower Oil Salt and
pepper.
Since
Guajillo peppers have a tough skin they have to be soaked longer than other
chiles before being used.
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.
• 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
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
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
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
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
chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all
peppers are soft.