Sentences with phrase «used guajillo chiles»

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

Not exact matches

The guajillos, a shortened and hotter version of the New Mexican chiles, but grown in Mexico, are commonly used with anchos in chili - like stews in northern Mexico.

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

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.

The Guajillo is one of the most common and popular chiles grown and used in Mexico.

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

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

Use any Mexican chiles such as ancho, pasilla, cascabel, or guajillo.

My market didn't have pasilla chiles so I used a combination of ancho (top) and guajillo (bottom).

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.

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.»

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

Absolutely delicious, she uses also pork and red chiles like ancho and guajillo which are very mild chiles that flavor the broth transforming it in this aromatic and savory broth you almost want to use a straw to drink it.

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)

Since Guajillo peppers have a tough skin they have to be soaked longer than other chiles before being used.

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

The Spice House's mix that I used includes a magic combo of ancho, guajillo, and chipotle chiles, garlic, cumin, oregano, cayenne, cloves, and cinnamon.