Best 6 Guajillo Chile Sauce For Tamales Recipes

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In the vibrant culinary landscape of Mexico, tamales stand as a testament to the country's rich history and diverse flavors. These parcels of masa dough, wrapped in corn husks or banana leaves, and steamed to perfection, are a staple of traditional Mexican cuisine. While the fillings vary from region to region, one element that truly elevates the taste of tamales is the accompanying sauce. Among the many delectable options, the Guajillo Chile Sauce stands out for its unique blend of smoky, earthy, and slightly spicy notes. This article presents two exceptional recipes for Guajillo Chile Sauce, each offering a distinct flavor profile to complement your tamales. The first recipe, a Classic Guajillo Chile Sauce, captures the essence of traditional Mexican flavors with its combination of dried guajillo chiles, garlic, onion, and a touch of sweetness from piloncillo. The second recipe, a Roasted Guajillo Chile Sauce, takes it up a notch by roasting the chiles and tomatoes, resulting in a smoky and complex sauce with a depth of flavor that will tantalize your taste buds. Whether you prefer the classic or the roasted version, these Guajillo Chile Sauces will elevate your tamales to a culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

GUAJILLO SAUCE



Guajillo Sauce image

Guajillo Sauce is the start to many amazing and authentic Mexican food recipes. It makes everything great on your plate.

Provided by Maggie Unzueta

Categories     Breakfast     Lunch or Dinner

Time 30m

Number Of Ingredients 8

10-12 guajillo peppers
4 cups water ((to rehydrate chiles))
2 cloves garlic
1/4 onion
1 tspn cumin
1 tspn salt ((or to taste))
2 cups water ((to blend))
1 tbsp olive oil

Steps:

  • With a damp paper towel, wipe off any dust on the peppers.
  • Remove the stems, seeds, and veins of the guajillo peppers
  • Add 4 cups water and the cleaned peppers to a stock pot.
  • Put the lid on, and bring to a boil.
  • Turn heat off, leaving the peppers inside.
  • Wait for 5 minutes, or until the chiles are pliable.
  • Discard the water.
  • Rinse the pot and set aside until ready to use.
  • To a blender, add the rehydrated peppers, garlic, onion, cumin, and salt.
  • Add 2 cups water to the blender.
  • Blend until smooth.
  • Heat olive oil in the stock pot.
  • Add a strainer over the stock pot.
  • Carefully strain the sauce into the pot, using the back of a spoon.
  • Be very careful. It can splatter.
  • Bring to a simmer.
  • Cook the sauce for 8-10 minutes.
  • Stir occasionally.
  • Taste for salt.

Nutrition Facts : Calories 35 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 36 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

EASY GUAJILLO SAUCE RECIPE



Easy Guajillo Sauce Recipe image

This Guajillo Sauce recipe is super quick and easy to make, and full of the best smoky and slightly-spicy flavors that everyone is sure to love! It's the perfect salsa for eggs, seafood, steaks & even to make chilaquiles.

Provided by Ana Frias

Categories     Appetizers

Time 25m

Number Of Ingredients 10

6 dried guajillos chiles
3 dried arbol chiles
1 teaspoon kosher salt
3 garlic cloves (peeled)
½ onion (chopped)
4 cups water
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon black pepper
1 teaspoon kosher salt

Steps:

  • Remove the stems and seeds from the guajillo & arbol chiles.
  • In a medium saucepan, add the chiles, garlic cloves, onion, 4 cups water and 1 teaspoon salt.
  • Bring the water to a boil then reduce the heat to low. Simmer for about 10 minutes or until the guajillo chiles are soft.
  • Remove from the heat and let it cool for 10 minutes. Reserve 1 cup of the hot water.
  • In a blender, add all of the ingredients with 1 cup of the chile water. Add the other 1 teaspoon salt, the cumin, oregano and black pepper. Puree until smooth. About 2 minutes.

Nutrition Facts : ServingSize 1 oz, Calories 12 kcal, Sugar 1 g, Sodium 54 mg, Carbohydrate 2 g, Fiber 1 g

RED CHILE PORK TAMALES



Red Chile Pork Tamales image

While it's common to make tamales all year round, these delicious steamed corn husk-wrapped bundles are traditionally made and shared around the holidays. Everyone has their favorite filling--chicken, beef and pork are all popular. In our version, the pork shoulder filling is cooked low and slow in a flavorful sauce of dried chiles, aromatics and spices and then wrapped in a fluffy, tender masa dough. Enjoy these tamales on their own, or with a squeeze of fresh lime juice.

Provided by Food Network Kitchen

Time 4h15m

Yield 32 tamales

Number Of Ingredients 21

1 tablespoon vegetable oil
1 medium onion, chopped
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
6 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
3 dried pasilla chiles, stemmed and seeded
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano
6 cloves garlic
2 1/2 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
2 bay leaves
32 dried corn husks
1 tablespoon apple cider vinegar
10 ounces lard, such as Manteca
1/2 teaspoon baking powder
1/2 teaspoon chile powder
Kosher salt
4 cups masa harina (instant corn flour) for tamales, such as Maseca Tamal
2 1/2 to 3 cups low-sodium chicken broth
Lime wedges, for serving, optional

Steps:

  • For the braised pork: Heat the oil in a large Dutch oven over medium-high heat. Add the onion, 1/4 teaspoon salt and a few grinds black pepper and cook until just tender, about 5 minutes. Add the chicken broth and guajillo, ancho and pasilla chiles and bring to a boil. Cover, turn off the heat and let sit until the chiles have softened, about 10 minutes. Transfer to a blender with the cumin, oregano, garlic, 2 teaspoons salt and a few grinds black pepper and puree until very smooth.
  • Pour the sauce back into the Dutch oven, then add the pork and bay leaves. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low to maintain a steady simmer and cook until the pork is very tender and the sauce is brick red, 1 hour 45 minutes to 2 hours.
  • Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour.
  • Discard the bay leaves from the pork, then shred the pork with 2 forks. Stir in the apple cider vinegar; taste and adjust the seasoning with more salt and pepper. Set aside to cool slightly.
  • For the masa dough: Beat the lard, baking powder, chile powder and 1 teaspoon salt in a large bowl with an electric mixer on medium-high speed until smooth and light in texture, about 2 minutes. (Alternatively, use a stand mixer with the paddle attachment.) Reduce the speed to low and add the masa harina. Once just incorporated, slowly add 2 1/2 cups of the chicken broth and mix until combined, 2 to 4 minutes. Test the dough by placing a 1/2-teaspoon dollop in a cup of cold water--it should float. If not, add the remaining 1/2 cup broth and mix until combined, about 2 minutes more. This will ensure that the masa dough is light and fluffy.
  • Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the masa dough down the length of the husk, leaving a 1-inch border on the sides. Spoon 2 heaping tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
  • Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and cool slightly before unwrapping. Serve with lime wedges if desired.

GUAJILLO CHILE SAUCE



Guajillo Chile Sauce image

This delicious recipe is courtesy of Sue Torres.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 1 cup

Number Of Ingredients 2

4 guajillo chiles
Coarse salt

Steps:

  • Heat a heavy-bottomed skillet over medium heat. Add chiles and toast on all sides until softened and fragrant. Remove seeds and stems, place in a large bowl, and cover with 1 cup hot water. Soak until soft, about 20 minutes. Drain chiles and let cool. Place chiles in the jar of a blender with 1 cup water and blend until pureed. Season with salt.

GUAJILLO CHILI SAUCE



Guajillo Chili Sauce image

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

6 garlic cloves, unpeeled
16 medium dried guajillo chilies (about 4 ounces)
1 teaspoon dried oregano (preferably Mexican)
1/4 teaspoon black pepper, fresh ground
1/8 teaspoon cumin, fresh ground
3 2/3 cups meat broth (beef, poultry or fish depending the use of the sauce)
1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons olive oil
1 teaspoon salt, approximately, depending on how salty the broth
1 1/2 teaspoons sugar, approximately

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

TAMALES DE PUERCO (RED PORK TAMALES)



Tamales de Puerco (Red Pork Tamales) image

This authentic red pork tamales recipe comes from Jalisco, Mexico. The tamales are filled with pork shoulder and a spicy tomato sauce.

Provided by mega

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h45m

Yield 15

Number Of Ingredients 15

1 ½ pounds boneless pork shoulder, trimmed
½ onion
4 cloves garlic, minced
2 bay leaves
salt to taste
water to cover
corn husks
1 pound Roma tomatoes
4 dried chile de arbol peppers
4 small guajillo chile peppers, stemmed and seeded
1 tablespoon cornstarch
1 ¼ cups lard
4 ½ cups fresh corn masa dough
1 tablespoon salt
1 tablespoon baking powder

Steps:

  • Cut pork into 3 chunks and place in a large saucepan. Add onion, garlic, bay leaves, and salt and cover with water. Bring to a boil; skim foam from surface. Reduce heat, cover, and simmer for 1 hour. Remove pork and let cool. Strain broth and reserve.
  • Bring a pot of water to a boil while pork is cooking. Add tomatoes, arbol chiles, and guajillo chiles, and boil until chiles are soft, about 5 minutes. Remove with a slotted spoon, reserving cooking water, and allow to cool.
  • Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  • Combine tomatoes, 1/2 cup cooking water, chiles de arbol, guajillo chiles, and cornstarch in a blender; blend until smooth. Strain tomato sauce through a fine-mesh sieve.
  • Beat lard with an electric mixer in a large bowl until fluffy. Combine masa, 1 cup reserved pork broth, 1 tablespoon salt, and baking powder in a separate bowl and mix until smooth. Add masa mixture to lard and mix until it has a smooth cookie dough consistency. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
  • Shred cooled pork with 2 forks.
  • Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomato sauce and pork down the center of the masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 30 g, Cholesterol 33.3 mg, Fat 20.3 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 7.4 g, Sodium 643.8 mg, Sugar 1.2 g

Tips:

  • Choose the right chiles: Guajillo chiles are the most common type of chile used for this sauce, but you can also use ancho, pasilla, or New Mexico chiles. If you like a spicier sauce, you can add a few chipotle chiles.
  • Toast the chiles: Toasting the chiles brings out their flavor and makes them easier to grind. You can toast them in a comal or skillet over medium heat until they are fragrant and slightly blackened.
  • Soak the chiles: Soaking the chiles in hot water softens them and makes them easier to blend. Soak them for at least 30 minutes, or up to overnight.
  • Use a blender: A blender is the best way to get a smooth sauce. If you don't have a blender, you can use a food processor, but the sauce may not be as smooth.
  • Add flavorings: You can add a variety of flavorings to the sauce, such as garlic, onion, cumin, oregano, and bay leaves. You can also add a little bit of sugar or honey to balance out the heat of the chiles.
  • Cook the sauce: Bring the sauce to a simmer and cook it for at least 15 minutes, or until it has thickened. This will help to develop the flavors and make the sauce more flavorful.
  • Use the sauce: Guajillo chile sauce is a versatile sauce that can be used in a variety of dishes. It is a great addition to tamales, enchiladas, burritos, and tacos. You can also use it as a marinade for chicken, pork, or beef.

Conclusion:

Guajillo chile sauce is a delicious and versatile sauce that is easy to make. With a few simple ingredients, you can create a flavorful sauce that will add a touch of Mexican flavor to your favorite dishes. So next time you're looking for a new sauce to try, give guajillo chile sauce a try. You won't be disappointed.

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