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Dried Guajillo Chili Pepper "Mexlatin" 100 gr

Dried Guajillo Chili Pepper "Mexlatin" 100 gr

€5,00 EUR
€5,00 EUR
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Dried Guajillo Chili Pepper  "Mexlatin" 100 gr

The guajillo chile (from the Nahuatl, huaxin «huaje») is a variety of dried chile very popular in Mexican cuisine. It is obtained from the drying of the mirasol chile. It is reddish brown in color, quite dark and has a thin, smooth and bright. Generally defined as sweet and somewhat fruity.​ Pungency varies widely between 2 and 15 thousand SHU,​ that is, slightly spicy to moderately spicy.

Recipe to prepare a delicious Guajillo Chili Sauce using "Mexlatin" Dried Guajillo Chili 100 g. This sauce has a deep and slightly sweet flavor, ideal to accompany tacos, meats, enchiladas and other Mexican dishes.

Ingredients:
  • 100 g of dried Guajillo chili "Mexlatin" (approximately 10-12 chili peppers)
  • 2 large tomatoes
  • 1 clove of garlic
  • 1/4 white onion
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon cumin (optional)
  • 1 cup water (more if necessary)
  • 1 tablespoon vegetable oil

Instructions:

Prepare the chilies:
Clean the guajillo chiles with a dry cloth, removing any impurities.
Cut the stem and split open the chiles to remove the seeds (this is optional, as leaving the seeds in can add more heat).

Toast the chilies:
In a dry skillet over medium heat, toast the guajillo chiles for about 30-40 seconds on each side, stirring constantly to prevent burning. This will enhance their flavor.

Hydrate the chiles:
Place the roasted chiles in a bowl and cover with hot water. Let them sit for 10-15 minutes to soften.

Roasting the vegetables:
Roast the tomatoes, onion and garlic clove (unpeeled) on a griddle or skillet over medium heat until golden brown and slightly charred on the outside. This will give the sauce a smoky flavor.

Blend the ingredients:
Drain the hydrated guajillo chiles and place them in the blender.
Add the roasted tomatoes, onion, peeled garlic, oregano, salt and cumin (if desired).
Add 1 cup of water (adjust the amount according to the consistency you prefer) and blend until smooth.

Cooking the sauce:
In a skillet, heat a tablespoon of vegetable oil over medium heat.
Pour the blended sauce into the pan and cook for 10-15 minutes, stirring occasionally, so that the flavors blend well.
Adjust consistency and taste:

If the sauce is too thick, you can add a little more water until you achieve the desired consistency. Taste the sauce and adjust the salt if necessary.

Serve the sauce:
This Guajillo Chili Sauce is perfect to accompany tacos, grilled meats, enchiladas, burritos or simply as a dip for tortilla chips. Its rich and slightly sweet flavor will perfectly complement a wide variety of Mexican dishes.

Enjoy this delicious homemade sauce full of flavor!
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