Rollitos de Pollo den Salsa de Guajillo (Chicken Rolls in Guajillo Pepper 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.
Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
Ingredients:
1/4 onion
1 clove garlic
2 tsp vegetable oil
4 cloves garlic minced
1 (16 oz) can sliced mushrooms, drained
2 tsp minced fresh cilantro
6 (5-oz) skinless, boneless chicken breast halves, pounded 1/3-inch thick
8 oz. thinly sliced ham
2 tsp vegetable oil
2 cups water
5 guajillo chile peppers, stemmed and seeded
1 lb tomatoes, seeded and chopped
2 tsp vegetable oil
1/2 cup orange juice
1/2 tsp dried oregano
salt to taste
Instructions:
Preheat oven to 350°F (175°C). Place the onion quarter and garlic clove on a small pan and place in the oven to roast as oven comes to temperature. Remove once golden.
Meanwhile, heat 2 tsp vegetable oil in a skillet over medium heat. Stir in minced garlic, and cook for about 1 minute until golden brown and fragrant. Pour in mushrooms, and cook for a minute or two unti the garlic flavor has infused the mushrooms, and they are no longer soggy. Stir in the cilantro, then remove from heat.
Prepare the rolls by laying each chicken breast onto your work surface. Spoon some of the mushroom filling onto the center of the chicken breast, then cover with the ham. Roll into a firm cylinder and secure with toothpicks.
Heat 2 tsp of vegetable oil in a skillet over medium-high heat. Add the chicken rolls and sear until golden brown on all sides, about 5 minutes. Place into the preheated oven, and cook until they reach an internal temperature of 160°F (70°C), 15 to 20 minutes.
While the chicken is baking, bring the water to a boil, and blanch the guajillo chiles until softened, about 30 seconds. Place chiles into a blender, along with the tomatoes, roasted onion, and roasted garlic. Puree until smooth, using water as needed to make a smooth sauce.
Heat 2 tsp of vegetable oil in a skillet over medium heat. Pour in the pureed sauce, and bring to a boil. Pour in the orange juice, season with oregano and salt to taste. Return to a boil, then reduce heat to medium and simmer for 5 minutes.
To serve, remove the toothpicks from the chicken rolls and slice each into 3 or 4 slices. Arrange onto dinner plates and bathe with the sauce.
Serves 6.
From Rosa Isel.