Guajillo~Árbol Chile Sauce

Today I’m making some enchiladas.  Yes, this IS my kind of comfort food.  You can keep your chicken noodle soups, I’ll gladly sit on my couch curled up by the fire with a heaping plate of spicy enchiladas.  Did I say gladly??…that being said, you MUST have a flavorful base for your sauce.  The canned variety can be great, but homemade..my, my, my…just heaven…

The Starting Lineup

  • 7 guajillo peppers, dried
  • 4 New Mexico peppers, dried 
  • 1/4 cup chile de Árbol peppers, dried
  • 3 cloves garlic, smashed
  • 2 tsp cumin
  • 1 tsp Mexican oregano 
  • 1 tsp kosher salt  

Bring about 5 cups of water to a boil.  Meanwhile, get your peppers ready by deseeding your hot peppers.  Place the deseeded peppers in a large heat proof bowl.  *Don’t worry if you don’t get all of the seeds removed, a fine mesh sieve will help out with that in the end. 

 

When your water has come to a boil, pour over your pepper mix and cover with plastic wrap and/or plate.   Let steep for 25 minutes to soften.

  

Times up!!  Transfer the semi-softened peppers into a blender, along with 1 cup of the water the peppers steeped in.  (Reserve all the water in case you like your sauce thinner).

In addition to the peppers, add in the remaining ingredients to your blender.  Cover (place an additional hand towel over your blender lid.  Heat expands and you’d hate to have this hot concoction ‘blow up’) and pulse till nice & smooth. 

   

Once your sauce is to your desired consistency (remember, you can add more of the pepper infused water to thin), slowly pour a little at a time into a mesh sieve that overhangs a clean bowl.  With a rubber spatula press the liquid through.  The sieve will collect any excess seeds, pepper skins, etc.  What you’re left with is a spicy chile sauce that’s a perfect base for many Mexican inspired dishes, especially my Tex-Mex fave, Chilé con Carne Enchiladas! 

   

1 Comment

  1. Pingback: Chilé con Carne  | Railroad Wife

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