Ancho Guajillo Chile Sauce Recipes

GUAJILLO CHILI SAUCE

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.

ANCHO-GUAJILLO CHILE SAUCE

Steps:

• Heat heavy large skillet over medium-high heat 2 minutes. Add all chile pieces; cook just until chiles blister, pressing with metal spatula and turning occasionally, about 30 seconds. Transfer chiles to bowl; add 5 cups very hot water. Soak chiles until very tender, pushing occasionally to submerge, about 30 minutes.
• Working in 3 batches, puree chiles with soaking liquid and all remaining ingredients in blender until smooth. Season sauce with more salt, if desired. (Can be made 1 day ahead. Cover and refrigerate.)

CHICKEN, POTATO, AND CARROT ENCHILADAS WITH ANCHO-GUAJILLO CHILE SAUCE

Steps:

• Bring first 5 ingredients to boil in large pot. Reduce heat; simmer gently until chicken is cooked through, about 30 minutes. Cool chicken in broth 30 minutes, then transfer chicken to bowl and cool completely (reserve broth for another use).
• Cook carrots in pot of boiling salted water until crisp-tender, about 6 minutes. Using slotted spoon, transfer carrots to another bowl. Add potatoes to same pot and boil until tender, about 35 minutes. Drain. Cool potatoes, then peel and cut into 3/4-inch cubes; add to bowl with carrots.
• Preheat oven to 200°F. Bring Ancho-Guajillo Chile Sauce to simmer in large saucepan. Reduce heat to low and keep warm. Heat 3 tablespoons oil in large skillet over medium heat. Place 1/2 cup warm chile sauce in medium bowl. Dip chicken pieces into sauce to coat, allowing excess to drip back into bowl. Add chicken pieces to skillet and fry until heated through, about 5 minutes per side. Transfer chicken to rimmed baking sheet and keep warm in oven.
• Pour 1/4 cup oil into same skillet; heat over medium-high heat. Add potatoes and carrots; sauté until heated through, about 6 minutes. Using slotted spoon, transfer potatoes and carrots to 13x9x2-inch baking dish. Season with salt. Keep warm in oven. Heat 1/2 cup oil in same skillet over medium heat. Quickly dip 1 tortilla into warm chile sauce to coat, then carefully slide tortilla into hot oil (mixture will splatter). Cook 10 seconds per side. Using tongs, transfer tortilla to baking sheet; fold tortilla in half. Keep warm in oven. Repeat.
• Place 2 tortillas on each plate. Top with some of warm chile sauce, then potatoes and carrots. Sprinkle with cheese, sliced onion, radishes, and jalapeños; top with crema. Arrange 2 lettuce leaves alongside. Place chicken atop lettuce and serve.
• *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

GUAJILLO CHILE SAUCE

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.

GUAJILLO CHILE SAUCE WITH CREAM

Steps:

• 1. Put the tomato in a blender. In a dry skillet, toast the chiles, turning, until aromatic and the color looks orange in places. Do not burn. Break the toasted chiles into pieces, discarding the stems and seeds. Grind in a spice grinder to a powdery consistency. (I use a coffee grinder reserved for spices.) Transfer to the blender. 2. In the same dry skillet, pan-roast the garlic until speckled with brown in a few places, about 5 minutes. Peel and put in the blender. In the same skillet, toast the oregano and cumin seeds until aromatic, about 2 minutes. Add to the blender with 2/3 cup of water. Process as smooth as possible. Pour through a strainer into a bowl, pressing to extract all the pulp. Discard the bits of skin and debris. 3. Heat the oil in a medium saucepan over medium heat. Pour in the sauce and cook, partially covered, stirring frequently, to blend the flavors, 6 to 8 minutes. Stir in the cream and season with salt. Cook over low heat, uncovered, until thick and smooth, 3 to 4 minutes. The sauce is ready to use, or store in a covered container up to 3 days, refrigerated, or frozen for 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.