guajillo

This Mexican salsa macha recipe is the perfect condiment, made with crispy bits of toasted chili peppers, garlic, peanuts and sesame seeds in oil. Spoon it over everything!

Salsa Macha Recipe

ancho peppers

guajillo peppers

5-6 chile de arbol peppers

peanuts

garlic

sesame seeds

olive oil

apple cider vinegar

Salt (I use 1/2 teaspoon)

Mexican oregano

Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Chop or cut them into very small pieces, about 1/4 inch or smaller. Set them aside.

Add the peanuts, garlic, sesame seeds and oil in a medium pot. Heat to medium-high heat and cook for 5 minutes, or until the garlic starts to to crisp up and the seeds turn golden brown.

Remove from heat and stir in the chili pepper bits. Allow to cool for 10 minutes.

Stir in the vinegar, salt and Mexican oregano.

Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined. Don't over-process the salsa macha, as you want to have nice crispy bits, not a puree.

Serve!

This homemade guajillo sauce recipe is perfect for any Mexican dishes, from tamales and enchiladas to soups, tacos, meats and more. It's so easy to make.

Guajillo Sauce Recipe

peppers

onion

coarse sea salt

cumin

Water

Dry toast the dried guajillo peppers in a heated pan over medium heat. Toast them a couple minutes per side, until they start to puff up slightly.

Cool, then set them into a heavy bowl with enough hot water to cover them.

Let them soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor.

Reserve 1 cup of the dark soaking water, if desired.

In the same heated pan, add the olive oil. Cook the onion about 3 minutes, or until it becomes translucent.

Add the garlic and cook another minute, until you can smell the garlic.

Add them to the food processor along with the sea salt and cumin.

Pour in the reserved soaking liquid and process to form a sauce. It will be very thick at this point. Or, use water to thin it out.

Add in more water, a half cup at a time, until you achieve your desired consistency.

Strain, if desired, and serve as needed.

https://www.youtube.com/watch?v=rt7hrTl1FB0

This homemade guajillo sauce recipe is perfect for any Mexican dishes, from tamales and enchiladas to soups, tacos, meats and more. It's so easy to make.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

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Guajillo Sauce Recipe

Ingredients

10-12 dried guajillo peppers stemmed and seeded
1 teaspoon olive oil
1 small onion chopped
4 cloves garlic chopped
2 teaspoons coarse sea salt
½ teaspoon cumin
Water as needed

Instructions

Dry toast the dried guajillo peppers in a heated pan over medium heat. Toast them a couple minutes per side, until they start to puff up slightly.
Cool, then set them into a heavy bowl with enough hot water to cover them.
Let them soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor.
Reserve 1 cup of the dark soaking water, if desired.
In the same heated pan, add the olive oil. Cook the onion about 3 minutes, or until it becomes translucent.
Add the garlic and cook another minute, until you can smell the garlic.
Add them to the food processor along with the sea salt and cumin.
Pour in the reserved soaking liquid and process to form a sauce. It will be very thick at this point. Or, use water to thin it out.
Add in more water, a half cup at a time, until you achieve your desired consistency.
Strain, if desired, and serve as needed.

Recipe Notes

Makes about 2-1/2 cups.
Serving = 1/4 cup.
Keeps about 1 week in the refrigerator. Freeze it for longer storage.

Get the full printable recipe with discussion and notes at https://www.chilipeppermadness.com.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

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Guajillo Sauce Recipe - Chili Pepper Madness

This homemade adobo sauce recipe is classic, authentic Mexican cuisine, made with ancho and guajillo peppers and wonderful seasonings, earthy and huge on flavor.

Adobo Sauce Recipe

hot water (or enough

garlic (chopped)

tomato paste (optional

Mexican cinnamon (or use cinnamon)

Mexican oregano (or use oregano)

sugar (optional,

Salt

Remove the stems from the guajillo and ancho peppers and remove the seeds. You may need to cut into the peppers for this, which is fine.

Heat a large pan to medium-high heat and dry toast the dried peppers a couple minutes per side. They will become more pliable and slightly puff up. This helps to release the oils for more flavor.

Place the dried pods in a large bowl and cover with hot water. Soak them for 15 minutes, or until they become very soft and rehydrate. Transfer the softened peppers to a food processor, but reserve the soaking liquid.

While the peppers are softening, heat olive oil in a medium pan and add the onion. Cook it down for 4-5 minutes to soften.

Add the garlic and cook another 30 seconds to 1 minute, until you it becomes fragrant.

Add the tomato paste, cinnamon, cumin, oregano, sugar and salt. Cook for 1 minute, stirring.

Stir in 1/2 cup water. Reduce heat and simmer for 5 minutes.

Add the mixture to the food processor along with the softened peppers and 1/4 to 1/2 cup of fresh water, or you can use the dark liquid from soaking the peppers. Process until smooth.

Adjust with salt and sugar to taste, and with a bit more water until you achieve your desired consistency. Strain if you’d like a thinner sauce, or use as-is.

https://www.youtube.com/watch?v=QggoJaqobjY

This homemade adobo sauce recipe is classic, authentic Mexican cuisine, made with ancho and guajillo peppers and wonderful seasonings, earthy and huge on flavor. So good for so many different recipes.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

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ADOBO SAUCE RECIPE

Ingredients

4 guajillo peppers
4 ancho peppers
3 cups hot water or enough to cover the dried peppers + ½ cup
1 tablespoon olive oil
1/2 small onion chopped
4 cloves garlic chopped
2 tablespoons tomato paste optional for a milder flavor
½ teaspoon Mexican cinnamon or use cinnamon
½ teaspoon cumin
½ teaspoon Mexican oregano or use oregano
½ teaspoon sugar optional, to taste – see my NOTES on Optional Spices
Salt to taste

Instructions

Remove the stems from the guajillo and ancho peppers and remove the seeds. You may need to cut into the peppers for this, which is fine.
Heat a large pan to medium-high heat and dry toast the dried peppers a couple minutes per side. They will become more pliable and slightly puff up. This helps to release the oils for more flavor.
Place the dried pods in a large bowl and cover with hot water. Soak them for 15 minutes, or until they become very soft and rehydrate.
While the peppers are softening, heat olive oil in a medium pan and add the onion. Cook it down for 4-5 minutes to soften.
Add the garlic and cook another 30 seconds to 1 minute, until you it becomes fragrant.
Add the tomato paste, cinnamon, cumin, oregano, sugar and salt. Cook for 1 minute, stirring.
Stir in 1/2 cup water. Reduce heat and simmer for 5 minutes.
Add the mixture to a food processor along with 1/4 to 1/2 cup of fresh water, or you can use the dark liquid from soaking the peppers. Process until smooth.
Adjust with salt and sugar to taste, and with a bit more water until you achieve your desired consistency. Strain if you’d like a thinner sauce, or use as-is.

Recipe Notes

Makes about 2 cups.
Store in the refrigerator in an airtight container.

I hope you enjoy it. You can find the full printable recipe with notes and further discussion at https://www.chilipeppermadness.com/recipes/adobo-sauce/

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

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Adobo Sauce - Chili Pepper Madness

Jalisco-style Birria recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”

Jalisco-style Birria

bone-in lamb shoulder (ribs,

white distilled vinegar

salt

ancho chiles

guajillo chiles

chiles

morita chipotle chiles (stemmed)

oregano (or 1 tablespoon dried oregano)

cumin seeds

nutmeg

black pepper

(stemmed)

corn tortillas

ﬁnely chopped white onion

cilantro leaves

limes (quartered)

Salsita Tapatía (or salsa of your choice)

Place the meat in a large roasting pan, pour on the vinegar and sprinkle the salt, and rub it all over the meat. Let it sit as you prepare the marinade.

Heat a comal or small skillet over medium-low heat. Toast the dried chiles for a minute per side, or until lightly toasted. Place in a saucepan along with the garlic and cover with 4 cups of water. Bring to a boil over medium-high heat, then lower heat to medium and simmer for 10 minutes until the chiles have softened and plumped up.

Using a slotted spoon, transfer the chiles and garlic to the jar of a blender, along with the 4 cups of cooking liquid and the oregano, cumin, nutmeg, black pepper, and cloves and puree until smooth. Cool to room temperature.

Cover the meat with the adobo, making sure it is all well rubbed. Cover and let sit in the refrigerator, ideally, anywhere from 24 to 48 hours (or at least 2 hours).

Remove the meat from the refrigerator. Preheat the oven to 375℉.

Place the meat and all of the marinade in a roasting pan, tightly cover with aluminum foil, and roast in the oven for 2½ to 3 hours. Uncover and continue roasting for another 35 minutes, or until the meat is so tender it is falling off the bones and it is browned on the top. Taste the broth and adjust the salt. You may need to add some water to the pan if it has reduced too much during the cooking.

When it comes to serving, you have many choices: You can transfer the meat to a platter, moisten with the remaining broth, and assemble the meat in tacos or make birria-dillas (or quesa-birrias). You can garnish the tacos or quesadillas with the onion, cilantro, lime and salsita of your choice, such as the tapatía.

The tamal coloradito, which translates to "infused with color," takes its name from the filling of meat cooked in a mole sauce by the same name, coloradito. It has an intense color and a deep, rich, complex taste. It is made with ancho and guajillo chiles, tomatoes, onion, garlic, cinnamon, cumin and cloves. Then it coats the meat and simmers with olives, almonds and raisins, resulting in a teasingly sweet/spicy, savory and crunchy mix. The full-blown exotic flavors of the filling contrast beautifully with the mild, fluffy tamal dough.

Tamales Coloraditos

lard (vegetable shortening,

chicken broth (or store bought, divided, more as needed)

baking powder

(about 3 1/4 cups) instant corn masa flour (preferably

guajillo chiles (stemmed,

ancho chiles (stemmed,

Roma tomato

oregano (preferably Mexican)

cloves

ceylon cinnamon

vegetable oil

garlic (finely chopped)

pork tenderloin (diced **)

pepper

chicken broth (or store bought)

raisins

almonds

manzanilla olives

brown sugar

corn husks

Place the lard or vegetable shortening in a mixer and beat until very light, about 1 minute. Add 1/2 teaspoon salt and a tablespoon of the broth and continue to beat until it is white and fluffy, about 2 more minutes. Add the baking powder and beat in, then take turns adding the instant corn masa and the broth in 3 or 4 additions. Continue beating for about 10 minutes at medium speed, until the dough is homogeneous and very fluffy and aerated.

To test to see if the tamal masa is ready, drop 1/2 teaspoon into a cup of cold water. It should float. If it does not, beat for an additional 4 or 5 minutes and do the test again.

To make the tamal dough or masa:

Heat a comal or skillet over medium heat and toast the guajillo and ancho chiles for about 1 minute, flipping them over a few times, until they become more pliable, lightly toasted, fragrant and their inner skin turns opaque. Transfer to a medium saucepan. Add the tomato, cover with water and bring to a simmer over medium heat. Simmer for 10 to 12 minutes, or until the tomato is very soft and the chiles are fully hydrated, plumped up and soft.

Place the chiles, tomato and 1/2 cup of the chile simmering water in a blender jar. Add the oregano, whole cloves, cinnamon, cumin and vinegar, and puree until smooth.

Heat the oil over medium high heat in a large, deep skillet. Add the onion and cook, stirring occasionally, until tender and the edges begin to brown, about 3 to 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the meat, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 8 to 10 minutes.

Reduce heat to medium, pour the chile puree over the meat, and stir in the broth. Add the raisins, almonds, olives and brown sugar, stir together, reduce the heat to medium low, cover and cook for 12 to 15 minutes, stirring occasionally. The mixture should cook down and have the consistency of chile con carne.

To make the filling:

Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 3 tablespoons of masa into about a 2 to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides. Place 1 tablespoon of filling in the middle of the masa square.

Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold the folded sides to one side, rolling them in same direction around tamal. Fold up the empty section of the husk, with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.

Assemble all the tamales and place them as vertically as you can in a container.

To assemble the tamales:

Place water in the bottom pan of a steamer (so that water is under the steamer) and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

To prepare the tamalera or steamer:

When you have all tamales ready, place them, again as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 50 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.

Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

* Note: To make seasoned oil, in a medium saucepan, heat 1 cup vegetable oil over medium heat, add a thick slice of onion and 4 garlic cloves. Cook for 15 minutes until completely browned. Remove onion and garlic before using the oil.

** Note: You can substitute the pork for any other meat of your choice, you can also combine different kinds of meat, like ground beef and diced pork, like my mother does.

To cook the tamales:

Birriadillas recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”

Birriadillas

Jalisco-Style Birria (shredded)

cheese

Heat a large non-stick sauté pan or comal over medium heat. Add two tortillas and top with shredded cheese and a generous scoop of shredded birria. Cover with the remaining two tortillas.

Heat until the tortillas on the bottom become lightly toasted and cheese starts melting. With the help of a spatula, flip to the other side and let it heat and crisp a bit. I like to wait until the cheese oozes out, browns and crisps a little! Transfer to a plate and slice in half or quarters. Serve with salsita tapatía or salsa of your choice.

This homemade Mexican chorizo recipe is easy to make for spicy chorizo sausage with lots of bold chili flavor, great for pork or beef chorizo.

Homemade Mexican Chorizo Recipe

pork (fatty is best, beef

paprika

cayenne

ancho powder

guajillo powder

garlic powder

oregano

coriander

Mexican cinnamon

clove

red wine vinegar

Salt and pepper

Pork

Add the ground pork (or other grounds meats) to a large mixing bowl.

Seasonings

Add all of the seasonings and vinegar. Hand mix the ingredients into the meat until uniformly mixed.

Cook

Store until ready to use or cook immediately.

https://www.youtube.com/watch?v=KQ8SWv4x90A

Homemade Chorizo! Mexican Style! This homemade Mexican style chorizo recipe is easy to make for spicy chorizo sausage with lots of bold chili flavor, great for pork or beef chorizo. I make this all the time. SO GOOD! Make chorizo tacos, chorizo burritos, chorizo con huevos, papas con chorizo, you name it!

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

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Homemade Mexican Chorizo Recipe (How to Make Mexican Chorizo)

Ingredients

1.5 pounds ground pork fatty is best, or use ground beef or other ground meats
2 tablespoons paprika
1 tablespoon cayenne
1 tablespoon ancho powder
1 tablespoon guajillo powder
1 tablespoon garlic powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon coriander
1/2 teaspoon Mexican cinnamon
1/2 teaspoon ground clove
2 tablespoons red wine vinegar
Salt and pepper to taste (1 teaspoon each)

Cooking Directions

Add the ground pork (or other grounds meats) to a large mixing bowl.
Add all of the seasonings and vinegar. Hand mix the ingredients into the meat until uniformly mixed.
Store until ready to use or cook immediately.

Get the printable recipe with further notes and discussion here, along with suggestions for how you can change it up and make it your own: https://www.chilipeppermadness.com/recipes/mexican-chorizo/

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

I hope you like it! Leave comments below, my friends! I'd love to hear how you enjoy it and make it your own way in the comments below. Please share!

#recipevideo #cookingshow #spicyfood

How to Make Mexican Chorizo at Home! SPICY PERFECTION!

This birria recipe is an iconic meat stew from the Mexican state of Jalisco of lamb, goat or beef cooked low and slow in a seasoned chili sauce.

Mexican Birria Recipe (Goat or Beef Stew with Consome)

ancho peppers (stems and seeds removed)

guajillo peppers (stems and seeds removed)

2-3 chiles de arbol (optional, for spicier)

tomatoes (chopped)

sea salt (or

cinnamon

ginger

tomatoes

beef stock (separated)

lamb shoulder

Toast Peppers

Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.

Soften Peppers

Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.

Heat Pan

While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.

Onion and Tomatoes

Add the onion and tomatoes and cook for 5 minutes to soften.

Garlic

Add the garlic and cook another 1 minute, stirring.

Food Processor

Add the cooked onion, tomatoes and garlic to a food processor.

Chilies

Remove the softened chilies and add to the food processor, but reserve the soaking liquid.

Process Until Smooth

Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick. You can strain if you’d like for a smoother sauce. See the RECIPE NOTES below.

Meat

Cut the lamb (or beef) into large chunks and add to a large bowl.

Marinate

Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.

Simmer

When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. Add more beef stock or some of the reserved soaking liquid if needed for a soupier birria.

Serve

Serve the braised birria into bowls as a soup, or shred the meat and serve it up onto tortillas as birria tacos, with the reserved liquid consome from the pot as a side soup/broth.

This pozole rojo recipe (posole) is the most comforting Mexican soup loaded with pork and hominy, spiced with vibrant red chilies and lots of toppings.

Top 13 guajillo recipes from across the web

The most viewed guajillo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Salsa Macha Recipe

Guajillo Sauce Recipe

Adobo Sauce Recipe

Jalisco-style Birria

Tamales Coloraditos

Birriadillas

Homemade Mexican Chorizo Recipe

Mexican Birria Recipe (Goat or Beef...

Pozole Rojo Recipe (Red Posole)

Caldo de Camaron (Mexican Shrimp So...

Asado de Puerco Recipe

Massaman Curry Paste Recipe

Panang Curry Paste Recipe (Prik Gae...

Top 13 guajillo recipes from across the web

The most viewed guajillo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salsa Macha Recipe

Guajillo Sauce Recipe

Adobo Sauce Recipe

Jalisco-style Birria

Tamales Coloraditos

Birriadillas

Homemade Mexican Chorizo Recipe

Mexican Birria Recipe (Goat or Beef...

Pozole Rojo Recipe (Red Posole)

Caldo de Camaron (Mexican Shrimp So...

Asado de Puerco Recipe

Massaman Curry Paste Recipe

Panang Curry Paste Recipe (Prik Gae...

The most viewed guajillo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine