EASY GUAJILLO SAUCE RECIPE
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
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
BIRRIA QUESA TACOS
Such a lovely, rich dish that the entire family thoroughly enjoys. It takes some time to make these birria quesa tacos but a lot of it's unattended.
Provided by Jordan VanDijk
Time 4h10m
Yield 8
Number Of Ingredients 24
Steps:
- Heat sesame seeds, cumin, peppercorns, coriander seeds, cinnamon stick, cloves, and bay leaves in a dry pan over medium heat until fragrant and the sesame seeds begin to brown. Remove from the pan and set aside.
- Heat beef broth in a medium-sized pot and turn to a low simmer.
- Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add guajillo, ancho, and chile de arbol peppers, turning occasionally. Remove the peppers once they have started to blister a bit, 5 to 7 minutes.
- Place the peppers in the pot of simmering broth. Cover and allow to simmer until the peppers are rehydrated and tender, about 20 minutes.
- Slice 3/4 of the onion into thick slices and finely dice the rest. Put the diced onion aside. Add the thick slices to the pot, along with the garlic, and cook until the onion is browned, about 5 minutes. Remove and set aside.
- Heat remaining oil in the pot over medium-high heat, and add goat meat. Allow to brown on all sides, 5 to 7 minutes.
- Add the warmed spices, peppers and broth, onions, garlic, vinegar, salt, Oregano, and thyme into a blender. Allow to cool slightly before blending to prevent scalding yourself, about 5 minutes. Blend until very smooth.
- Add the blended sauce into the pot, and stir, scraping all the browned bits off the bottom of the pot. Cover and simmer over medium-low heat until the meat is very tender, about 2 1/2 hours.
- Remove the meat from the sauce and allow to cool enough to shred. Shred the meat with your hands or with 2 forks. Stir in about 1/4 cup of the sauce. Blend the diced tomatoes until very smooth and add to the sauce.
- Working in batches, dip each tortilla in the pot of sauce and place in a hot pan. Add a bit of the meat mixture and a bit of cheese. Fold in half and brown on both sides, 3 to 4 minutes. Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.
- Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.
Nutrition Facts : Calories 452.8 calories, Carbohydrate 42.3 g, Cholesterol 71.3 mg, Fat 17.2 g, Fiber 4.3 g, Protein 31.4 g, SaturatedFat 6.1 g, Sodium 1438.5 mg, Sugar 4.9 g
GUAJILLO SAUCE
Steps:
- Add the chiles, broth, tomatoes, onion, garlic, and bay leaf to a medium-sized saucepan over medium-high heat. Once the mixture reaches a boil, reduce the heat to maintain a simmer.
- Stir occasionally and allow to simmer for about 15 minutes, or until the onions and chiles are fork-tender.
- Remove from the heat and discard the bay leaf. Transfer the mixture to a blender or a food processor fitted with a blade attachment, and add the sugar, vinegar, salt, oregano, cloves, and cumin.
- Cover, remove the small blender cap or feed tube, cover with a dishtowel, and blend until smooth.
Nutrition Facts : Calories 71 kcal, Carbohydrate 14 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 1009 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving
GUACAMOLE WITH QUESO FRESCO
A classic guacamole is enhanced by salty, low-fat queso fresco. Instead of chips, serve the dip with fresh summer crudites.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Using the back of a fork, gently mash avocados into small chunks. Gently stir in remaining ingredients, sprinkling queso fresco over top.
Nutrition Facts : Calories 200 g, Cholesterol 3 g, Fiber 8 g, Protein 4 g, SaturatedFat 3 g, Sodium 56 g
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