Guajillo Chile Lime Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY GUAJILLO SAUCE RECIPE



Easy Guajillo Sauce Recipe image

This Guajillo Sauce recipe is super quick and easy to make, and full of the best smoky and slightly-spicy flavors that everyone is sure to love! It's the perfect salsa for eggs, seafood, steaks & even to make chilaquiles.

Provided by Ana Frias

Categories     Appetizers

Time 25m

Number Of Ingredients 10

6 dried guajillos chiles
3 dried arbol chiles
1 teaspoon kosher salt
3 garlic cloves (peeled)
½ onion (chopped)
4 cups water
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon black pepper
1 teaspoon kosher salt

Steps:

  • Remove the stems and seeds from the guajillo & arbol chiles.
  • In a medium saucepan, add the chiles, garlic cloves, onion, 4 cups water and 1 teaspoon salt.
  • Bring the water to a boil then reduce the heat to low. Simmer for about 10 minutes or until the guajillo chiles are soft.
  • Remove from the heat and let it cool for 10 minutes. Reserve 1 cup of the hot water.
  • In a blender, add all of the ingredients with 1 cup of the chile water. Add the other 1 teaspoon salt, the cumin, oregano and black pepper. Puree until smooth. About 2 minutes.

Nutrition Facts : ServingSize 1 oz, Calories 12 kcal, Sugar 1 g, Sodium 54 mg, Carbohydrate 2 g, Fiber 1 g

GUAJILLO CHILI SAUCE



Guajillo Chili Sauce image

Make and share this Guajillo Chili Sauce recipe from Food.com.

Provided by Chipfo

Categories     Sauces

Time 1h

Yield 2 1/2 cups, 6-8 serving(s)

Number Of Ingredients 9

6 garlic cloves, unpeeled
16 medium dried guajillo chilies (about 4 ounces)
1 teaspoon dried oregano (preferably Mexican)
1/4 teaspoon black pepper, fresh ground
1/8 teaspoon cumin, fresh ground
3 2/3 cups meat broth (beef, poultry or fish depending the use of the sauce)
1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons olive oil
1 teaspoon salt, approximately, depending on how salty the broth
1 1/2 teaspoons sugar, approximately

Steps:

  • Set a heavy ungreased skillet or griddle over medium heat, lay the unpeeled garlic on the hot surface and let it roast to a sweet mellowness, turning occasionally until soft when pressed, a few small spots will blacken, about 15 minutes. Cool, slip off skins and roughly chop.
  • While the garlic is roasting break the stems off chilies, tear chilies open and remove seeds, for the mildest sauce remove all stringy light colored veins. Finish and remove garlic if you haven't done so. Toast the chilies a few at a time on your medium-hot skillet. Open them flat, lay them on the hot surface skin side up and press flat with a metal spatula (if the temperature is right you will hear a faint crackle), then flip them and do the same (If you press them just long enough they will have changed to a mottled tan underneath, a wisp of smoke is OK but any more than that then there burnt). Transfer chilies to a bowl and cover with hot water and let rehydrate for 30 minutes, pour off all water and discard.
  • In a food processor or blender add chilies, garlic, oregano, pepper and cumin, add 2/3 cup of the broth and process to a smooth puree, scraping and stirring every few seconds (In a blender you may need to add a little more broth until everything is moving). With a rubber spatula, work the puree through a medium mesh strainer into a bowl, discard skins and seeds left in the strainer.
  • Heat oil in a medium-sized pot (4 quart) over medium heat, when hot enough to make a drop of the puree sizzle sharply add the puree all at once. Cook stirring constantly, as the puree sears, reduces and darkens to an attractive earthy brick red paste, usually about 7 minutes, taste it: You'll know it is done when it has lost that harsh raw-chili edge.
  • Stir in remaining 3 cups of broth, partially cover and simmer, stirring occasionally for about 30 minutes. If the sauce has thickened past the consistency of a light cream soup, add more broth. Taste and season with salt and sugar - Salt to brighten and focus the flavors, sugar to smooth any rough or bitter chili edges.
  • Covered and refrigerated the sauce will last about a week. If you freeze it you will need to re-boil it to bring back the lovely texture.
  • Other chilies you can use - An equal amount of New Mexico chillies can replace the quajillo, the sauce will not be as full flavored; a chipotle or two adds complexity.

Nutrition Facts : Calories 39.4, Fat 3.4, SaturatedFat 0.5, Sodium 388.2, Carbohydrate 2.2, Fiber 0.2, Sugar 1.1, Protein 0.2

GUAJILLO CHILE MARINADE



Guajillo Chile Marinade image

This marinade tastes just like the meat that you might be accustomed to getting at any taco stand. Usually sold as Al Pastor. This is great on lamb, pork, beef and chicken. I even saw someone on tv yesterday making this as a marniade for lamb burgers.

Provided by cervantesbrandi

Categories     Pork

Time 7m

Yield 1/3 cup

Number Of Ingredients 8

4 guajillo chilies (stems removed)
1/4 lime juice
2 tablespoons red wine vinegar
1 teaspoon cumin (ground)
2 teaspoons oregano (dried, preferably mexican)
2 teaspoons salt
1/4 teaspoon black pepper
4 garlic cloves

Steps:

  • Blend all ingredients in the blender for 5 minutes. If the sauce is too thick you can add an additional tsp of vinegar and a tsp of water.
  • Pour the sauce in a sauce pan and cook on low for 20 minutes stirring occasionally.
  • Let the sauce come to room temperature and then marinate your favorite meat in this sauce for 2 hours and up to 6 hours.

Nutrition Facts : Calories 106.9, Fat 2.2, SaturatedFat 0.2, Sodium 13976, Carbohydrate 21.2, Fiber 4.4, Sugar 3.1, Protein 4.4

GUAJILLO CHILE SAUCE



Guajillo Chile Sauce image

The Guajillo, Ancho and Hot New Mexico chiles gives this sauce it's deep and smoky flavor. The heat is present but isn't over the top, allowing you to adjust heat in recipes that use chile sauce.

Provided by Chef Jeff S.

Categories     Mexican

Time 40m

Yield 2 cups

Number Of Ingredients 9

9 guajillo chilies, stemmed, seeded and rinsed
2 ancho chilies, stemmed, seeded and rinsed
2 hot new mexico peppers, stemmed, seeded and rinsed
2 garlic cloves
2 teaspoons cumin seeds, toasted and ground
1 teaspoon dried oregano, ground
2 -3 teaspoons adobo seasoning
1/2 teaspoon salt
1 1/2 cups chicken stock

Steps:

  • Start 6-8 cups of water boiling.
  • Put chilies in boiling water, turn heat to a slow simmer. Cover and simmer 15-20 minutes. Remove from heat and let cool.
  • Transfer chiles to a blender and discard water. Add garlic, cumin, oregano, Adobo Seco and chicken stock to blender with chilies and puree 45-60 seconds until smooth.
  • Strain chili mixture into a large bowl. Use immediately or freeze for later.
  • Makes 2 cups.

Nutrition Facts : Calories 151.5, Fat 4.3, SaturatedFat 0.8, Cholesterol 5.4, Sodium 855.4, Carbohydrate 23.2, Fiber 5.5, Sugar 6.2, Protein 8.3

More about "guajillo chile lime sauce recipes"

GUAJILLO SAUCE - CHILI PEPPER MADNESS
Feb 7, 2020 Recipe Ideas for Guajillo Sauce. Enchiladas. Use guajillo sauce in place of red enchilada sauce the next time you make chicken enchiladas. …
From chilipeppermadness.com
  • Dry toast the dried guajillo peppers in a heated pan over medium heat. Toast them a couple minutes per side, until they start to puff up slightly.
  • Let them soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor.


GUAJILLO CHILE SAUCE - THE CENTSABLE SHOPPIN
Ingredients. 4 cloves garlic, unpeeled 15 dried guajillo chiles (4 oz) 1/4 tsp cumin, ground 1/4 tsp black pepper, ground 1 tsp Mexican dried oregano
From thecentsableshoppin.com


GUAJILLO SAUCE RECIPE - THE NOVICE CHEF
Aug 9, 2023 The main ingredient is, of course, guajillo chile. Check the printable recipe card at the bottom of the post for exact ingredient amounts. Guajillo Chiles: You will need dried guajillo chiles. Water; Onion: White or yellow onion work. …
From thenovicechefblog.com


GUAJILLO CHILE LIME SAUCE RECIPE - CHEF'S RESOURCE RECIPES
Add the chopped guajillo chiles and sauté for 1-2 minutes, until they start to soften. Add the chicken stock, chopped tomatoes, white wine, and lime juice. Stir well to combine.
From chefsresource.com


CHILE COLORADO-STYLE MEXICAN SMOKED CHUCK ROAST
Jan 7, 2025 Step 4: Blend the Chile Colorado sauce. When the Chile Colorado beef nuggets are done braising, it’s time to prepare the sauce. Simply remove the chunks of beef from the …
From pelletsandpits.com


SLOW COOKER BIRRIA TACOS - THEREALFOODDIETITIANS.COM
Most medium spiced dried red peppers will work, such as chiles labeled “ Guajillo Chiles ” “ Chile de Ristra” or “New Mexican Chiles ”. Since chiles come in different sizes, you will need …
From therealfooddietitians.com


GUAJILLO CHILE MARINADE RECIPE - CHEF'S RESOURCE RECIPES
Quick Facts. Prep Time: 10 minutes Cook Time: 20 minutes Servings: 1/3 cup of marinade per serving Yield: 1 serving Ingredients. 4 guajillo chilies (stems removed) 1/4 cup lime juice; 2 …
From chefsresource.com


GUAJILLO CHILE LIME SAUCE RECIPE - COOKING CHANNEL
Get Guajillo Chile Lime Sauce Recipe from Cooking Channel
From cookingchanneltv.com


HOMEMADE GUAJILLO CHILE SAUCE (INSTANT POT AND …
May 7, 2021 Guajillo chiles are about 3-5 inches long, dark red in color with a leathery skin and should be soft and pliable. Guajillo chiles have a mild spice level (2,500-5,000 Scoville Heat Units) and a deep smoky flavor. They are …
From casualfoodist.com


GUAJILLO CHILE LIME SAUCE RECIPE - MAGGIE'S RECIPES
Guajillo chiles are one of the most commonly used dried chiles in Mexican cuisine. They have a mild to medium heat level and a fruity, slightly smoky flavor.
From maggies-recipes.com


13 RECIPES FOR CHILE GUAJILLO: EVERYTHING YOU NEED TO …
Oct 12, 2023 No, guajillo chiles have a mild heat. They are at about 5,000-8,000 SHU on the Scoville scale. They are slightly spicier than ancho chiles which come in around 1,000-1,500 SHU. By comparison a dried Chile de Árbol has about …
From holajalapeno.com


CHILE GUAJILLO SAUCE - MAMá MAGGIE'S KITCHEN
Jun 11, 2019 Discard the cooking liquid. Add the chiles, water, onion, garlic to the blender. Blend until smooth. Strain the mixture. With the back of your cooking spoon, push out as much of the sauce.
From inmamamaggieskitchen.com


GUAJILLO SAUCE - THE ANTHONY KITCHEN
Feb 27, 2024 Place your prepared guajillo chiles in a heat-proof bowl and bring about 2 cups of water to boil. Then, carefully pour the hot water over the dried guajillo chiles in the bowl and cover for about 20 minutes. Before using the …
From theanthonykitchen.com


MEXICAN CHILI LIME CREMA - FORK & PLATTER
Oct 18, 2023 The beauty of this Cilantro Lime Crema lies in its layers of flavor. From the mild heat of ancho and guajillo chili powders to the earthy notes of cumin and oregano, every …
From forkandplatter.com


CREAMY GUAJILLO PEPPER SAUCE - FOOD TO SHARE
This creamy guajillo chile sauce is made with dried guajillo peppers. This is the perfect sauce if you like peppers without too much of a hot kick. You have to soak them in water before you …
From javierhappyeats.com


QUESABIRRIA TACOS - COOK IT REAL GOOD
12 hours ago 4 dried Guajillo chiles (stems and seeds removed) 3 dried Ancho chiles (stems and seeds removed) 2–3 dried chiles de árbol (stems and seeds removed) 1 pound tomatoes, …
From cookitrealgood.com


HEALTHY GUAJILLO CHILE LIME VINAIGRETTE - GOURMET …
Apr 21, 2022 This Guajillo Chile Lime Vinaigrette is tangy, sweet and slightly spicy. I created it as a special healthy vinaigrette to go with my Avocado Chile Lime Bowl. It’s great on grilled vegetables and also perfect as a meat …
From gourmetdoneskinny.com


50+ HEALTHY AND TESTY MEXICAN BOWL RECIPES TO TRY THIS OCCASION
Jan 4, 2025 In the same pan, add garlic, guajillo chilies, ancho chili, cumin, oregano, and cinnamon, and cook for 2 minutes to release the spices’ aromas. Add the beef broth and lime …
From chefsbliss.com


GARLIC GUAJILLO STEAK (CHIPOTLE COPYCAT) - KITCHEN FUN WITH MY 3 …
2 days ago Add the steak, juice from 2 limes, minced garlic, and 2 guajillo peppers to a zip-top bag. Allow the meat to marinate at room temperature for at least 45 minutes.
From kitchenfunwithmy3sons.com


GUAJILLO CHILE LIME SAUCE RECIPES
3 2/3 cups meat broth (beef, poultry or fish depending the use of the sauce) 1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons olive oil 1 teaspoon salt, approximately, depending on how …
From tfrecipes.com


Related Search