Roasted Guajillo Sauce
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Anaheim and Poblano chiles possess a tough outer skin that should be removed before using them in recipes. This is done by roasting and blistering the chile until the skin is separated from the meat of the chile making it easy to peel off.
Here are two methods of doing this:
- Cut a small slit in the chile close to the stem to let the steam escape. Place on a baking sheet directly under broiler with med/high heat. Turn the chiles until they are completely blistered and charred. Enclose chiles in a paper or plastic bag and let steam until they cool enough to handle. Under running water, peel the chiles starting from the blossom end.
- Use a grill and place about five to six inches from the fire. Use the same procedure as above.
Ingredients:
6 Tbsp. vegetable oil
2 medium onions, chopped
1 small head roasted garlic, chopped
5 chiles de arbol, roasted
7 guajillo chiles, roasted
10 medium roasted tomatoes
1 Tbsp. cumin seeds
16 cups chicken stock
3 Tbsp. white vinegar
1 Tbsp. salt
1 Tbsp. black pepper
Instructions:
In a stock pot, heat the oil over medium heat. Add the onion and garlic, and cook for approximately 4 minutes, or until translucent. Add the de-seeded chile de arbol and guajillo peppers, tomatoes and cumin seeds, and let cook for another 5 minutes. Add the chicken stock, vinegar, salt and black pepper. Let boil for 10 minutes. Remove from heat.
Once cool, blend the ingredients and serve over chicken, beef or shrimp.
Recipe from Chile Pepper Magazine.