GUAJILLO CHILI SAUCE
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
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
POBLANO CHILE ENCHILADAS A LA GRINGA
Prepare for your taste buds to jump for joy!
Provided by Olga Gonzalez
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
- Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
- Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
- Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
- Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.1 g, Cholesterol 87.3 mg, Fat 21.5 g, Fiber 5 g, Protein 32.1 g, SaturatedFat 9.6 g, Sodium 477.7 mg, Sugar 2.7 g
MUSHROOMS IN CHILE SAUCE
Steps:
- Heat the oil in a saucepan over medium heat. Add the mushrooms and salt. Cover the pan and cook until the mushrooms are just tender, about 10 minutes. Drain the mushrooms, reserving the liquid, and set both aside.
- Remove the stems, slit the chiles open, and remove the seeds and veins. Cover with hot water and soak for 15 minutes, or until soft. Drain. On a hot comal, toast the chiles, making sure they do not burn.
- Crush the clove, peppercorns and cumin seed with a mortar and pestle or in a spice or coffee grinder. In a blender, place the chiles, crushed spices, and garlic. Blend until smooth, adding a little water only if necessary.
- In a large heavy skillet, heat the lard until smoking, then add the chile sauce and fry over a fairly high heat. Scraping the bottom of the pan often so it doesnt stick, cook until reduced, about 5 minutes.
- Add sufficient water to the reserved liquid from the mushrooms to make 3/4 cup. Add this, the epazote, and mushrooms to the chili sauce, and cook over a medium heat for about 5 minutes.
- Serve with rice and warm flour tortillas.
POBLANO CHILE SAUCE
Steps:
- Lay whole peppers (chiles or bell peppers) on their sides on racks of gas stove burners (preferably 1 to a burner) and turn flame on high. Roast peppers, turning them, until skins are blistered and have brown patches, 3 to 6 minutes. Do not overchar bell peppers; they will lose their bright color. (Alternatively, peppers may be roasted in same manner on rack of a broiler pan under a preheated broiler about 2 inches from heat.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers (wear rubber gloves when handling chiles). Cut off tops and discard seeds and ribs. Chop peppers. Peppers may be prepared 1 day ahead and chilled, covered.
- Chop garlic and chop enough onion to measure 1 cup. In a nonstick skillet cook garlic and onion in oil over moderately low heat, stirring, until softened. Skim fat from broth. Stir in broth and peppers and simmer 1 minute. In a blender puree mixture until completely smooth (use caution when blending hot liquids) and season with salt.
FILETE DE CULICHI (TILAPIA W MUSHROOMS IN POBLANO CREAM SAUCE)
This is a my take on a special dish that our favorite Mexican restaurant in our town - 3 Margaritas - makes for my husband and me. It is not on the menu, but since we love fish they made this for us once and now we get it often, as do our friends. We expect this to be on the menu someday soon. It is tender Tilapia sautéed with garlic butter, topped with mushrooms and smothered in a special Poblano Cream sauce and it is YUMMY! You could replace the tilapia with anything - another kind of fish, chicken, whatever... and it would still be great! Serve with rice and beans on the side and fresh flour tortillas for dipping!
Provided by Sooz Cooks
Categories Tilapia
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat Broiler.
- Poblano Sauce: Prepare Poblano chilies by roasting under broiler until they are fully blistered.
- Remove chilies from broiler and turn off oven.
- Put chilies in a brown paper bag to steam for 10 minutes. Allow to cool, then peel and remove seeds and stems. Cut peppers and put into medium sized bowl.
- In a saucepan combine oil, Poblano peppers, onions, cilantro leaves, garlic and seasoning. sauté over high heat, stirring occasionally, 2 minutes. Stir in stock, bring to a boil, and boil vigorously, 18 minutes. Reduce heat to medium, stir in heavy cream, and simmer 2 minutes. Transfer sauce to blender or food processor and puree until smooth. For a smoother sauce, you can strain sauce as well.
- Tilapia: Melt in a butter large heavy skillet. Add garlic and sauté for about 30 seconds. Season tilapia filets with salt and pepper and add to pan. Cook over moderately high heat until browned, 3 minutes per side.
- Remove tilapia filets from the pan leaving the garlic butter and arrange tilapia in a baking dish just large enough to hold them in a single layer. Add mushrooms to skillet. Cover and sauté for about 15 minutes.
- When mushrooms are close to done, preheat oven to 350 degrees.
- Pour mushrooms over tilapia. Pour sauce over tilapia and mushrooms. Sprinkle cheese over the top.
- Bake for about 10 minutes or until sauce is bubbling and tilapia is cooked through.
- Serve with rice and refried beans on the side and flour tortillas for dipping.
Nutrition Facts : Calories 616.4, Fat 39.2, SaturatedFat 20.9, Cholesterol 165.3, Sodium 1018.7, Carbohydrate 17.1, Fiber 3.2, Sugar 5.8, Protein 52.1
MUSHROOMS AND POBLANO CHILES IN GUAJILLO SAUCE
Number Of Ingredients 10
Steps:
- 1. Prepare the chiles. Then, cut out the stem end section of the chiles. Discard the stems and cut the chiles open. Remove the seeds and veins. Rinse the chiles, blot with paper towels, and cut into thin strips, then into dice. Then prepare the guajillo chile sauce. Reserve. 2. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, poblanos, and onions. Cook, stirring, until the moisture has cooked away. Stir in the epazote, salt, and 1 cup of the reserved guajillo chile sauce. (Save the extra sauce for another use.) Cook the mushroom mixture until completely heated through, 3 to 4 minutes. Sprinkle top with cheese. Serve hot or as directed in your recipe.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
More about "mushrooms and poblano chiles in guajillo sauce recipes"
MUSHROOM CREPES WITH POBLANO CHILE SAUCE RECIPE
From epicurious.com
3.7/5 (23)Servings 6
EASY MEXICAN CHICKEN WITH HOMEMADE GUAJILLO SAUCE
From miascucina.com
GRILLED CORN, MUSHROOM + ROASTED POBLANO TACOS WITH …
From howsweeteats.com
MEXICAN SAUTéED MUSHROOMS RECIPE (HONGOS SALTADOS)
From mexicoinmykitchen.com
POBLANO MUSHROOM TACOS WITH CILANTRO YOGURT SAUCE …
From halfbakedharvest.com
THE BEST POBLANO CREAM SAUCE RECIPE - THE KITTCHEN
From thekittchen.com
GUAJILLO SAUCE - CHILI PEPPER MADNESS
From chilipeppermadness.com
AUTHENTIC CHILE GUAJILLO SAUCE | MUY DELISH
From muydelish.com
GUAJILLO SAUCE [STEP-BY-STEP PICTURES] AUTHENTIC MEXICAN …
From inmamamaggieskitchen.com
POBLANO AND MUSHROOM TACOS RECIPE | BON APPéTIT
From bonappetit.com
MUSHROOM CREPES WITH POBLANO CHILE SAUCE RECIPE - BON …
From bonappetit.com
Servings 6
- Blend milk, eggs, 2 tablespoons melted butter, and salt in blender 5 seconds. Add flour, 1/2 cup at a time, blending batter until smooth after each addition. Let rest 1 to 2 hours. Reblend batter 5 seconds before using.
- Heat nonstick skillet with 7- to 8-inch-diameter bottom over medium-high heat; brush with melted butter. Pour 3 tablespoons batter into skillet; swirl skillet to coat bottom evenly. Cook until bottom of crepe is golden, about 30 seconds. Loosen edges gently with spatula and turn crepe over. Cook until bottom is brown in spots, about 30 seconds. Turn crepe out onto paper towel. Repeat, making about 16 crepes and stacking between paper towels. DO AHEAD: Can be made 2 days ahead. Wrap and chill.
- Heat oil in large skillet over medium-high heat. Add onions and sauté until translucent, about 3 minutes. Add mushrooms, epazote, and garlic. Sauté until mushrooms are brown and mushroom liquid has evaporated, about 10 minutes. Season with salt and pepper.
- Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and thinly slice chiles.
BEAN STUFFED POBLANO PEPPERS WITH ANCHO-GUAJILLO CHILE SAUCE
From mexicanmademeatless.com
CHICKEN WITH MUSHROOMS AND ROASTED POBLANO CREAM SAUCE
From feedingthefamished.com
SPICY POBLANO AND MUSHROOM ENCHILADA RECIPE (VEGAN)
From simplyceecee.co
MUSHROOM CREPES WITH POBLANO CHILE SAUCE - MEDITERRANEAN …
From fooddiez.com
HOMEMADE GUAJILLO CHILE SAUCE (INSTANT POT AND ... - CASUAL FOODIST
From casualfoodist.com
WHAT CAN I MAKE WITH POBLANO CHILES? 10 EASY RECIPES.
From mexicanplease.com
GUAJILLO MUSHROOMS - ALLMEXRECIPES
From allmexrecipes.com
SPINACH, MUSHROOM, AND POBLANO ENCHILADAS IN A TOMATILLO SAUCE
From fortheloveofcooking.net
CREAMY POBLANO MUSHROOMS WITH POLENTA RECIPE - PINCH OF YUM
From pinchofyum.com
STUFFED POBLANO PEPPERS WITH MUSHROOMS AND CHEESE - SPANGLISH …
From spanglishspoon.com
GUERRERO CHALUPAS WITH MUSHROOMS AND GUAJILLO CHILI
From celinesrecipes.com
GUAJILLO CHILE SALSA RECIPE [MILD & EASY] - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
CHILE RELLENOS WITH CALIFORNIA RAISINS, CHEESE, PECANS AND GUAJILLO ...
From jamiegeller.com
GUAJILLO CHILI HOT SAUCE - COLEY COOKS
From coleycooks.com
POBLANO MUSHROOM ENCHILADAS WITH GOAT CHEESE SAUCE
From slowcookergourmet.net
GUAJILLO SAUCE (QUICK AND EASY!) - THE ANTHONY KITCHEN
From theanthonykitchen.com
RECIPE: CHILE RELLENOS WITH CALIFORNIA RAISINS, CHEESE, PECANS AND ...
From recipelink.com
GUAJILLO ENCHILADA SAUCE - ADVENTURE KITCHEN
From adventurekitchen.com
MUSHROOM ALBONDIGAS IN GUAJILLO TOMATO SAUCE WITH SPINACH
From finecooking.com
POBLANO, CHICKEN, AND MUSHROOM QUESADILLAS RECIPE - COOKING …
From cookinglight.com
FRIED MUSHROOM TACOS WITH ROASTED POBLANO SAUCE
From tastemakerblog.com
VEGETARIAN FAJITAS RECIPE - COOKIE AND KATE
From cookieandkate.com
HOW TO COOK WITH GUAJILLO CHILES: 3 WAYS TO PREPARE GUAJILLO CHILES
From masterclass.com
CHICKEN WITH MUSHROOMS IN GUAJILLO SAUCE - ALLMEXRECIPES
From allmexrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love