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Guajillo Salsa |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Guajillo Salsa |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1/2 lb Dried Guajillo Chiles
3 c Water
5 Large Cloves Roasted Garlic
1 ts Ground Cumin
1 ts Salt
1/2 lb Roma Tomatoes
2 ts Toasted Pumpkin Seeds
1/2 c Cider Vinegar
1 ts Mexican Oregano roasted and ground
General Instructions On How To Rehydrate Dried Chiles:
Stem and seed the chiles, then place them in a skillet, on a comal, or in a 250 degree oven and dry-roast them for 3 or 4 minutes. Shake them once or twice and be careful not to scorch them or else they will taste bitter; this in turn will make sauce taste bitter. The chiles should then be added to water that has been heated t just below the boiling point, if it is boiling, the chiles will lose flavor. Use just enough water to cover the chiles and press them down with a lid. Allow them to sit for 20 minutes or until they are soft. At this point, you should taste the water to see if it is bitter, discarding it if it is. The chiles can then be used as directed in the recipe.
Method: Remove stems from the Guajillo. Roast and rehydrate the chiles. Puree with the remaining ingredients. To use as a sauce, heat 2 tb peanut oil or lard in a high-sided pan and refry sauce at a sizzle for 3 to 5 minutes, stirring continuously. Add a little water if necessary.
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