| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Mexican, Salsa, Sauces, Appetizers |
3 |
Cups |
INGREDIENTS
| 1/2 |
lb |
Dried Guajillo Chiles |
| 3 |
c |
Water |
| 5 |
|
Large Cloves Roasted Garlic |
| 1 |
ts |
Ground Cumin |
| 1 |
ts |
Salt |
| 1/2 |
lb |
Roma Tomatoes |
| 2 |
ts |
Toasted Pumpkin Seeds |
| 1/2 |
c |
Cider Vinegar |
| 1 |
ts |
Mexican Oregano roasted and ground |
INSTRUCTIONS
: GENERAL INSTRUCTIONS ON HOW TO REHYDRATE DRIED CHILES: Stem and seed the
chiles, then place them in a skillet, on a comal, or in a 250 degree oven
and dry-roast them for 3 or 4 minutes. Shake them once or twice and be
careful not to scorch them or else they will taste bitter; this in turn
will make sauce taste bitter. The chiles should then be added to water that
has been heated t just below the boiling point, if it is boiling, the
chiles will lose flavor. Use just enough water to cover the chiles and
press them down with a lid. Allow them to sit for 20 minutes or until they
are soft. At this point, you should taste the water to see if it is bitter,
discarding it if it is. The chiles can then be used as directed in the
recipe.
: METHOD: Remove stems from the Guajillo. Roast and rehydrate the chiles.
Puree with the remaining ingredients. To use as a sauce, heat 2 tb peanut
oil or lard in a high-sided pan and refry sauce at a sizzle for 3 to 5
minutes, stirring continuously. Add a little water if necessary. ---
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