Guajillo sauce is the start of many amazing and authentic Mexican food recipes. It does everything well on your plate. You will love how easy this is to do.
Guajillo sauce is one of the things I love to store in the freezer. When I don't know how to cook for dinner, I know this sauce has my back.
You've never lost because this sauce is boss. Just add protein and BOOM! Dinner is ready!
Another of my favorites and always in my fridge: Adobo sauce
Guajillo pronunciation: “Goo-wah-HEE-oh.”
You can also see it called "Guajillo Chile" or "Guajillo Chile."
Where to buy them
This is a very common and popular Mexican chile. Look for them in the Latin American section of your local grocery store. Or, Buy them online
Don't confuse them with Ancho Peppers
- Guajillo Pepper is a dried mirasol.
- Ancho Pepper is a dried poblano pepper.
There are many recipes that use a combination of both guajillo and ancho peppers like Red pork Tamales or Chile Colorado.
If a recipe calls for Guajillo Chile and you have no one in the closet, you can more than likely replace one of those chiles.
- Ancho Pepper
- Pasilla Pepper
- New Mexico Chile
It will change the taste because not all chiles are equal. However, go for a pinch.
To make the sauce
- Gently wipe the dust with a damp paper towel.
- Cut off the stem.
Guajillo-peppers frog is inside. You will not add these in your Guajillo sauce.
Depending on the chile, you may not be able to get all the seeds out. Therefore stressful is important.
More Mexican Recipes Using Guajillo Pepper: Camarones a la Diabla, Birria de Res, Pambazo Sandwiches
- Cut the chile lengthwise with your scissors.
- Do this over the kitchen sink or a trash can.
There are people who do not do this step. They will remove the stems and leave the seeds inside. Then strain to remove the seeds.
You can do this very easily, but it will make your sauce spicier.
For a less spicy sauce, remove the seeds and add 1 tomato to the blender.
Make sure to throw as many seeds as you can. If there are any veins, remove them as well.
Some people will toasting the chile before doing this.
Roasting chiles will improve the taste, which makes your sauce richer and fuller. It's up to you. Either way, the Guajillo sauce will still be tasty.
- Put all the chili dried chile in a storage pot with water.
- Use enough water to cover the chiles. About 4 cups.
- Boil the water. Then turn off the heat and leave the chiles inside the storage pot.
They will only stay in the hot water for about 5 minutes or until they are pliable.
Cold walking hydration method: Leave the chile in cold water for 1 hour. No cooking is necessary.
• Discard the water.
There are many Mexican recipes that use the water from the rehydration process.
Dried chiles gather dust and perfect place to bugs saving. Therefore, discard the water and use fresh water to make the sauce.
- Add chiles, water, onion, garlic to the blender.
- Blend until smooth.
How hot is that pepper?
If you can handle a jalapeño, you can handle the heat of a guajillo chile. A guajillo pepper is not as hot as a jalapeño.
The spiciest guajillo can reach 5,000 Scoville heating units.
If the sauce is too thick, add some water. Don't add too much. About 1/2 cup of water. Just enough to be able to sift the sauce.
Then … add a little more water to the blender. Just for get any remaining sauce that may linger at the bottom of the blender.
Pro Tip: If you want to make the sauce with chicken, you can use chicken broth instead of water. Or beef broth if you cook beef.
- Sil sauces.
- Push out so much of the sauce with the back of your cooking spoon.
- Discard any bits and pieces left in the strainer.
Guajillo sauce freezes extremely well. Put it in a freezing plastic bag and remove as much air as possible. It lasts up to 5 months in the freezer or up to 5 days in the fridge.
Words to the wise: Make two batches. One to be used now, and the other to the freezer for later.
The strained sauce goes back into the pan and boils. To freeze, you need the sauce to cool.
How to use the sauce:
- Put any protein – chicken, beef, pork, fish.
- Add the sauce.
- Barge until the protein is fully cooked.
You can also add vegetables to a more complete meal. Serve with corn tortillas, refried beans, or Mexican rice.
Have you made this recipe? Rate the recipe below!
Guajillo sauce is the start of many amazing and authentic Mexican food recipes. It does everything well on your plate. You will love how easy this is to do. .com 15 minutes Total time: 30 minutes servings: 2 cups Calories: 35kcal
- stock Pot
- Kitchen scissors
- 10-12 guajillo peppers
- 6 cups of water divided
- 2 cloves of garlic
- 1/4 onions
- 1 teaspoon cumin
- 1 teaspoon salt (or to taste)
- Wipe off any dust on the peppers with a damp paper towel.
- Remove the stems, seeds and veins of guajillo pepper
- Add 4 cups of water and the cleaned peppers in a storage pot.
- Put lid on and cook up.
- Turn off the heat and leave the peppers inside.
- Wait for 5 minutes or until the chile is pliable.
- Discard the water.
- Rinse the pan and set aside until ready to use.
- To a mixer, add the rehydrated peppers, garlic, onions, cumin and salt.
- Add 2 cups of water to the blender.
- Blend until smooth.
- Sil sauces.
- Put the sauce back in the pan and cook it up.
- Cook for 5 minutes.
- Taste to salt.
Use less water in the blender for a thicker sauce. For a less spicy sauce add 1 tomato to the blender.
Calories: 35kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated fat: 1 g | Sodium: 36 mg | Potassium: 183 mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2320IU | Vitamin C: 3.7 mg | Calcium: 27 mg | Iron: 0.9 mg
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