How to use guajillo peppers recipes - Cooking tip
Author: Donald Martin
Learn how to prepare and rehydrate guajillo chiles to be used in a wide variety of Mexican recipes like pambazos or tacos al pastor. Our recipe includes easy to follow steps on how to make a rich earthy sauce with authentic Mexican flavor for creating healthy food ideas.
How to Rehydrate Guajillo Chiles
Learn how to prepare and rehydrate guajillo chiles to be used in a wide variety of Mexican recipes like pambazos or tacos al pastor.
Provided by: Mitch and Justine
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 1 serving
Cuisine: Mexican
Number of ingredients: 2
Provided by: Mitch and Justine
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 1 serving
Cuisine: Mexican
Number of ingredients: 2
Ingredients:
- 1 package guajillo chiles ($0.96)
- Water for soaking
Nutrition:
- Serving Size: 1 serving
- Calories: 324 kcal
- Carbohydrate: 69.9 g
- Protein: 10.6 g
- Fat: 5.8 g
- Saturated Fat: 0.8 g
- Sodium: 91 mg
- Fiber: 28.7 g
- Sugar: 41.1 g
- Unsaturated Fat: 3.6 g
- Using kitchen shears, cut off the stems of the chiles and cut them open. Remove the seeds and veins and discard.
- Heat a cast-iron skillet over medium, then dry toast them for ~30-60 seconds per side, or until fragrant.
- Bring a saucepan of water to boil, then turn the heat off, add the guajillos in, cover the pot, and let the chiles rehydrate for 10-15 minutes, or until they feel soft and pliable.
- Your chiles are now ready to be used in a wide variety of recipes from guajillo salsa to pambazos and more!
Guajillo Sauce
Guajillo Sauce is the start to many amazing and authentic Mexican food recipes. It makes everything great on your plate.
Provided by: Maggie Unzueta
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: Mexican
Number of ingredients: 8
Provided by: Maggie Unzueta
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: Mexican
Number of ingredients: 8
Ingredients:
- 10-12 guajillo peppers
- 4 cups water ((to rehydrate chiles))
- 2 cloves garlic
- 1/4 onion
- 1 tspn cumin
- 1 tspn salt ((or to taste))
- 2 cups water ((to blend))
- 1 tbsp olive oil
Nutrition:
- Calories: 35 kcal
- Carbohydrate: 7 g
- Protein: 1 g
- Fat: 1 g
- Saturated Fat: 1 g
- Sodium: 36 mg
- Fiber: 3 g
- Sugar: 4 g
- Serving Size: 1 serving
- With a damp paper towel, wipe off any dust on the peppers.
- Remove the stems, seeds, and veins of the guajillo peppers
- Add 4 cups water and the cleaned peppers to a stock pot.
- Put the lid on, and bring to a boil.
- Turn heat off, leaving the peppers inside.
- Wait for 5 minutes, or until the chiles are pliable.
- Discard the water.
- Rinse the pot and set aside until ready to use.
- To a blender, add the rehydrated peppers, garlic, onion, cumin, and salt.
- Add 2 cups water to the blender.
- Blend until smooth.
- Heat olive oil in the stock pot.
- Add a strainer over the stock pot.
- Carefully strain the sauce into the pot, using the back of a spoon.
- Be very careful. It can splatter.
- Bring to a simmer.
- Cook the sauce for 8-10 minutes.
- Stir occasionally.
- Taste for salt.
Mexican Chicken with Homemade Guajillo Sauce
This healthy chicken recipe gets its authentic Mexican flavor from guajillo chili sauce that is made from scratch. This easy homemade chili sauce serves as both a marinade for the chicken as well as the finishing sauce, making meal prepping a cinch. Our recipe includes easy to follow steps on how to make a rich earthy sauce with authentic Mexican flavor for creating healthy food ideas.
Provided by: Mia
Total time: 45 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 10
Provided by: Mia
Total time: 45 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 10
Ingredients:
- 1 1/2 Cups (320 grams) Water
- 5 (35 grams) Dried Guajillo Chilies, seeds and stems removed
- 3 Garlic cloves, peeled and halved
- 3/4 teaspoon Kosher Salt
- 26 ounces Chicken Cutlets (about 2 lbs.), rinsed and patted dry
- 1 1/2 teaspoons Kosher Salt
- 1/2 teaspoon Black Pepper
- 3-4 Tablespoons Guajillo Sauce, for marinade
- 1/4 Cup Guajillo Sauce for finishing dish
- 2 oz Gouda Cheese, finely shredded (optional)*
Nutrition:
- Serving Size: 5 ounce serving
- Calories: 278 calories
- Sugar: 0.6 g
- Sodium: 1511.8 mg
- Fat: 8.8 g
- Saturated Fat: 3.6 g
- Trans Fat: 0 g
- Carbohydrate: 1.7 g
- Fiber: 0.3 g
- Protein: 45.2 g
- Cholesterol: 150.6 mg
- In a small saucepan bring 1 1/2 cups of water to a boil.
- Meanwhile remove the stems and seeds from the dried Guajillo chilies. You will find it easier to remove the seeds by breaking the chili pods open. There is no need to keep them whole.
- When the water has begun to boil, add the chilies, garlic cloves and salt to the water and reduce the heat to a simmer, cooking the chilies until softened about 5-7minutes.
- Remove from heat and allow to cool slightly.
- Remove the chilies and garlic from the cooking liquid, reserving the liquid. There should be a minimum of 1 cup of liquid remaining in the pot depending how long the water boiled. If there is less add enough water to bring the liquid to a full cup.
- Transfer the cooked chilies and garlic to a blender or food processor along with 1 cup of reserved liquid. Blend according to your manufacturer’s directions into a smooth sauce.
- Strain the finished sauce to remove any stray seeds and skin fragments. You may need to help push it through the strainer with the back of a spoon or small spatula to extract the chili puree.
- Refrigerate until ready to use.
- For the Chicken:
- Season the chicken breasts with salt and pepper.
- Place the seasoned chicken in a large container and pour 1/2 tablespoon of sauce over each piece, about 1/4 cup total. Rub the sauce to cover the chicken and turn each piece over to make sure it is distributed on both sides. Allow chicken to marinate for 1-2 hours or overnight. This is ideal for meal prepping as the marinade will not cook the chicken. The longer the chicken marinates, the more flavor will develop.
- COOKING MARINATED CHICKEN:
- For the Grill:
- Preheat barbecue over medium-high heat.
- Reduce the heat under one burner to low heat and place chicken on grill, cooking over the low flame.
- If using chicken breasts, cook for about 8 minutes per side or until a digital thermometer registers 120-125 degrees. If using chicken cutlets, cook for about 5 minutes per side. (The chicken will finish cooking to 135-140 during the second bake.)
- Preheat oven to 375 degrees F.
- If using a cast iron griddle, place griddle in oven as it preheats. This step will allow the cast iron to heat up and sear the chicken as if it were grilled. Alternatively, the chicken may be baked on a baking sheet or tray following the same guidelines below.
- Once oven and griddle are preheated, carefully spray with cooking spray (Bak Klene ZT).
- Place chicken breasts on preheated griddle and cook in oven for about 8 minutes. If using chicken cutlets, cook for about 5 minutes.
- Remove pan from oven and turn chicken over. SEE COOKING TIP ABOVE
- Continue to bake chicken breasts for an additional 6-8 minutes (120 -125 degrees). If using chicken cutlets, cook for an additional 4-5 minutes or until a digital thermometer registers 120-125 degrees.
- TO FINISH CHICKEN:
- Remove chicken from oven and place in an oven-proof serving dish, slightly overlapping.
- Baste with an additional 1/4 cup of sauce.
- Sprinkle evenly with cheese and place back in the oven for about 4-5 minutes. Cook just until the cheese is melted and internal temperature reads between 130-135 degrees F.
- Serve immediately.
Guajillo Chile Salsa Recipe
Easy, simple Guanajuato style salsa recipe made with guajillo chile, a mild dried chile pepper with a complex fruity flavor. Great on tacos, enchiladas, chicken, scrambled eggs or on cactus salad.
Provided by: Douglas Cullen
Total time: 65 minutes
Cook time: 50 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 6
Provided by: Douglas Cullen
Total time: 65 minutes
Cook time: 50 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 6
Ingredients:
- 16 guajillo chiles (also called chile cascabel ancho)
- 4 cloves garlic
- 1/4 cup chopped cilantro
- 3 to 4 cups water
- 2 tablespoons cooking oil
- salt to taste
Nutrition:
- Serving Size: 1 /3 cup
- Calories: 38 kcal
- Carbohydrate: 7 g
- Sodium: 4 mg
- Sugar: 4 g
- Remove the stems, seeds, and veins from the chiles. Discard.
- Peel the cloves of garlic.
- Chop the cilantro. You can use the stems.
- Put all the ingredients in a pan.
- Add just enough water to cover the ingredients, about 4 cups.
- Bring the water to a boil then reduce the heat to low.
- Simmer for 1 minute then turn off the heat.
- Allow the ingredients to soak for 15 minutes. The dried chiles will reconstitute at this time.
- Pour all of the ingredients including 2 cups the soaking water into the blender.
- Blend until smooth, about 2 minutes. Add a little water if needed to blend.
- Strain the mixture into mixing a bowl. Discard the paste that remains in the strainer.
- Heat 2 tablespoons of cooking oil in your saucepan over medium heat then add the strained salsa and 1 tsp. salt.
- Turn the heat to low. Add up to a cup of soaking water to get the desired consistency.
- Simmer the salsa for 30 minutes until it thickens. The salsa will darken in color during this time.
- Taste the salsa and add salt if needed to get the desired taste.
