GUAJILLO RED SAUCE

This red guajillo pepper sauce is also known as Chile Colorado and is used in many Mexican Food dishes since is very versatile…It can be used for enchiladas, chilaquiles, poured over beans or on some tasty tuna tacos. You can prepare it in large batches and keep it in the freezer in portions to use when you need it. I am going to show you how to make it in this recipe.

CHILE COLORADO | GUAJILLO SAUCE

RED GUAJILLO PEPPER SAUCE

Portions: 1 Liter Preparation time: 35 MINUTES

Well… I am really excited about this new project with our healthy recipes now in english. We have had our Youtube Channel in spanish for about two years and a half and we felt like we need to take another step forward. We had comments in our videos from people that had no idea of what I was saying in spanish but they still loved the recipes. I hope that my northern-mexican accent can be understand and I know I am going to get better with time, it was the same with the recipes in spanish and that is my language! I hope you enjoy this adventure as much as we do. Here is the first recipe!

The Chili Guajillo Sauce as well known as Chile Colorado is used for many recipes around Mexico. It will be the base for many of my recipes so it was important to me to teach you how to make it. The chili Guajillo is full of vitamin C so it is great to prevent flu and colds. Sometimes it can be hot, some time it won’t so before you cook with it, taste it and add two cooked tomatoes when you blend it. That will help you if it is to spicy.

For this recipe you will need:

2 Garlic Cloves
3 1/2 cups of water
1/2 tsp of Cumin
1/2 tsp of Oregano
4 oz of Chili Guajillo
Salt

Fill a pot with water and put it to boil, when the water is boiling turn of the fire and put the Chili Guajillo in the water, let it soak for about five minutes. In a blender add two garlic cloves, the cumin and salt and the chilis, add about half of a cup of water, if you feel like your blender need more water add it. Blend well and after that strain the pulp. Once you only have the skin and the seeds put that again in the blender and add a cup of water, blend again and strain.
Once you have the pulp add two cups of water, add the oregano, mix all and let it boil.

This sauce is great for Chilaquiles, Chicken, Beef Stew, Soups, Tamales Beef Fill etc.

Guajillo (pronounced gwah-HEE-yoh) is a mild pepper that is native to Mexico. It is a moderately hot pepper and is smooth, shiny, and reddish-brown. Their skin is tough, so they must be soaked in hot water to be used. They are easy to find at your local grocery store and fairly inexpensive. The guajillo chili pepper has a secret power. Just one guajillo pepper has more vitamin C than three oranges. That means it is great for fighting off infections and illnesses and for giving your immune system a boost.

This red guajillo pepper sauce is savory and smoky with just the right kick of spice to add traditional Mexican flavor and color to your dishes. This sauce is a staple of Mexican cuisine as it is used in several dishes like enchiladas, chilaquiles, tamales, mole, tacos, and more. This sauce is delicious and fat free so it is a perfect way to add spice and flavor without adding extra calories from fat.

This recipe makes about a liter of sauce, but you can prepare it in large quantities and freeze it in portions to add to your Mexican dishes. As I mentioned before, this sauce goes on everything and you can make it spicy or mild depending on your taste. If you happen to make yours a bit too spicy, just add some more tomatoes and blend well before boiling again. This will turn down the spiciness while preserving the flavor of the sauce. Enjoy!

If you are subscribed to my Youtube channel or you follow me on social media, this is a good recipe to know and prepare because I use it in many of my recipes. Be sure to follow me on Facebook and Instagram and check out my Youtube videos for more healthy recipes and tips.

For more tips and inspiration to make this recipe, watch my video on Youtube:

RED GUAJILLO SAUCE

4 oz of guajillo chiles (about 10-12 peppers)
2 garlic cloves
1 tsp of cumin
1 tsp of oregano
Salt to taste

1. Boil some water in a pot then turn off the heat
2. Snap off the stems of the guajillo peppers and submerge them in the hot water
3. Once the chili peppers are softened put them in a blender with some of the water
4. Add the garlic, cumin and salt and blend until smooth
5. Strain the mixture into a pot adding water and blending again until all the sauce is free of seeds and skins
6. Add the oregano and boil the sauce for a few minutes and it will be ready