Best 6 Guajillo Tomatillo Sauce Recipes

EASY GUAJILLO SAUCE RECIPE

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.

GUAJILLO SAUCE

Steps:

• Add the chiles, broth, tomatoes, onion, garlic, and bay leaf to a medium-sized saucepan over medium-high heat. Once the mixture reaches a boil, reduce the heat to maintain a simmer.
• Stir occasionally and allow to simmer for about 15 minutes, or until the onions and chiles are fork-tender.
• Remove from the heat and discard the bay leaf. Transfer the mixture to a blender or a food processor fitted with a blade attachment, and add the sugar, vinegar, salt, oregano, cloves, and cumin.
• Cover, remove the small blender cap or feed tube, cover with a dishtowel, and blend until smooth.

TOMATILLO SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Place the tomatillos, garlic, Anaheim chile, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes.
• Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper.
• The tomatillo sauce can be made 1 day ahead, covered and chilled.

GUAJILLO SALSA

Steps:

• In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.
• In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired.

GUACAMOLE TACOS WITH TOMATILLO AND STEAK SAUCE

Steps:

• Place all chiles in medium saucepan, then add tomatillos and 3 cups water. Cover and boil until chiles and tomatillos are soft, stirring occasionally, about 10 minutes. Cool and drain.
• Combine tomatillo mixture, garlic, aniseed, and oregano in processor; blend until smooth. Strain, discarding solids. Wipe same saucepan clean. Add 2 tablespoons olive oil; heat over medium-high heat. Add strained sauce; simmer 5 minutes, then add 1 cup water. Bring to boil. Add chopped steak; reduce heat to medium-low and cook until sauce lightly coats back of spoon, adding more water by teaspoonfuls if sauce is too thick (consistency is similar to thin Bolognese), about 15 minutes. Season to taste with salt. DO AHEAD Sauce can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before serving.
• Using spoon, scoop out avocado flesh and place in medium bowl. Add cilantro, onion, and 1 teaspoon salt; coarsely mash with fork.
• Heat vegetable oil in small skillet over medium-high heat. Add 1 tortilla at a time and cook until slightly softened, about 5 seconds per side. Transfer to paper towels to drain.
• Place 2 tablespoons guacamole in center of each tortilla; roll up. Place on plates, seam side down. Pour warm meat sauce over tacos to cover and serve.

ROASTED RED GUAJILLO SALSA WITH TANGY TOMATILLOS

Steps:

• In a small skillet heat oil to a 1/4 inch depth over medium heat. Pull the stems off chiles and remove the seeds completely.
• Lay chiles in the skillet and turn them over several times as they toast and change color on the inside from dark cranberry red to a red. This should only take 15-20 seconds. Remove and place on paper towels. Chiles will crisp as they cool. You can do this one chile at a time.
• Lay the tomatillos on a baking sheet and set the pan 4 inches below the broiler and let broil until they are softened and black in places, about 5 minutes. The skin will split. Flip the tomatillos and roast other side for 4-5 more minutes or so. Set aside to cool. Do not peel off the darkened skins or cut out the cores.
• Turn oven to 425 and lay onion rings and garlic on a baking pan and bake until onions are deeply golden and garlic soft and browned in spots, about 15 minutes. Stir every couple of minutes. Cool to room temperature.
• In a blender or food processor, blend tomatillos including their juice with dry toasted chiles. Process to a smooth puree. Scrape two-third of the puree into a bowl.
• Roughly chop onion and garlic and add them to the blender still containing the rest of the chile tomatillo mixture. Pulse repeatedly until moderately finely chopped. Add a little water to loosen everything up and keep pulsing. Stir in enough water to give the salsa a lightly consistency. Combine this with chile tomatillo puree in a bowl.
• Taste and season with salt and bit of sugar. Use within 5 days or freeze.