Guajillo Chile Marinade Recipes

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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 SAUCE



Guajillo Chile Sauce image

This delicious recipe is courtesy of Sue Torres.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 1 cup

Number Of Ingredients 2

4 guajillo chiles
Coarse salt

Steps:

  • Heat a heavy-bottomed skillet over medium heat. Add chiles and toast on all sides until softened and fragrant. Remove seeds and stems, place in a large bowl, and cover with 1 cup hot water. Soak until soft, about 20 minutes. Drain chiles and let cool. Place chiles in the jar of a blender with 1 cup water and blend until pureed. Season with salt.

ANCHO-GUAJILLO CHILE SAUCE



Ancho-Guajillo Chile Sauce image

This recipe is an accompaniment for Chicken, Potato, and Carrot Enchiladas

Categories     Sauce     Blender     Garlic     Pepper     Low Carb     Quick & Easy     Hot Pepper     Oregano     Bon Appétit

Yield Makes about 5 cups

Number Of Ingredients 6

9 dried ancho chiles (scant 4 ounces), stemmed, seeded, torn into pieces
6 dried guajillo chiles (1 ounce), stemmed, seeded, torn into pieces
5 cups very hot water
4 garlic cloves, peeled
1/2 teaspoon dried Mexican oregano
2 teaspoons fine sea salt

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.)

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 LIME SAUCE



Guajillo Chile Lime Sauce image

Provided by Food Network

Categories     condiment

Time 10m

Yield about 2 cups

Number Of Ingredients 9

5 guajillo chiles, seeds and stems removed, chopped
1 sweet onion, diced
3 cloves garlic, minced
1 1/2 cups chicken stock
1 small can chopped tomatoes
2 ounces white wine
2 limes, juiced
Salt and pepper
1 tablespoon olive oil

Steps:

  • Combine all ingredients. Refrigerate when not using.

GUAJILLO CHILE SAUCE WITH CREAM



Guajillo Chile Sauce with Cream image

Number Of Ingredients 8

2 medium tomatoes, cored and chopped
8 , guajillo chile kimmy, , (2 ounces)
2 cloves garlic (medium), unpeeled
1 1/2 teaspoons dried oregano (Mexican variety preferred), toasted
1 teaspoon cumin seeds, toasted
1 tablespoon vegetable oil
2/3 cup cream or half and half
1/2 teaspoon salt, or to taste

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.

Nutrition Facts : Nutritional Facts Serves

CARNE ADOBADA (CHILE-MARINATED STEAK)



Carne Adobada (Chile-Marinated Steak) image

Mexican adobada, a tangy marinade with guajillo chiles, is often reserved for large cuts of pork, but it's also well-suited to any sturdy cut of steak, such as flank. The acid comes from lime juice in this formula, but vinegar or lemon juice works as well. An overnight marinade yields incredibly tender results, but a 30-minute steep is sufficient to infuse the meat with the fruity flavor of the chiles. Here, the steak is paired with a nice piquant roasted red pepper relish, which complements the deep flavors of the marinated meat. Side dishes like rice, beans and warm tortillas round this dish out for a wonderful weeknight meal.

Provided by Yewande Komolafe

Categories     dinner, steaks and chops, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 dried guajillo chiles
1 chipotle chile in adobo
1/2 small yellow onion, peeled and chopped
3 garlic cloves, peeled
1 teaspoon cumin seeds
4 tablespoons lime juice, from 2 limes
1 (1 1/2-pound) flank steak
Kosher salt
2 teaspoons dried oregano
1/2 cup drained and chopped roasted red peppers
2 small shallots, minced
2 tablespoons extra-virgin olive oil
1/2 cup chopped cilantro
Steamed rice or warm tortillas, for serving

Steps:

  • Place the dried guajillo chiles in a small bowl and add enough hot water to cover; soak until softened, about 10 minutes. Drain, stem and seed the chiles. Using a blender or a food processor, puree the guajillos, chipotle, onion, garlic, cumin, 2 tablespoons lime juice and 2 tablespoons water until smooth. If needed, add another tablespoon of water to help the mixture blend.
  • Pat the steak dry with paper towels. Season generously on both sides with salt, then sprinkle and pat on the dried oregano to both sides as well. Place in a large bowl, dish or resealable plastic bag, pour the chile marinade over the top and turn to coat both sides. Marinate for at least 30 minutes at room temperature, or refrigerate, covered if needed, for up to 12 hours.
  • In a small bowl, combine the roasted red peppers and shallots with the remaining 2 tablespoons lime juice and 1 tablespoon olive oil. Season to taste with salt, add the cilantro and stir to combine. Set aside.
  • In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. Scrape any excess marinade off the steak and discard the marinade. Place the steak in the hot oil and cook until seared and deep golden brown on the contact side, 4 to 5 minutes. Flip and continue to cook until seared and golden brown on the other side, 4 to 5 minutes for medium-rare. Cook for 1 additional minute on each side for thicker or larger cuts of steak or for medium doneness. You also can grill the steak on a hot charcoal or gas grill, turning once, until seared, about 6 minutes per side for medium-rare.
  • Transfer the steak to a cutting board and allow to rest for 5 minutes. Slice the steak against the grain. Serve topped with the roasted pepper-shallot relish, alongside steamed rice or warm tortillas.

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