Versatile Guajillo Sauce Spices up Breakfast Entrees

On a trip to Napa I chose to forgo the winery parade and focus on the multitude of exceptional restaurants (and even diners) in the area.  It was on this trip that I fell in love with guajillo sauce.  It seemed to be on everything and was a delightfully roasted, rich and spicy (but not hot) sauce.  Upon my return to the Inn I worked to develop a sauce of my own. 


20 Guajillo
8 Tomatillos
1 Onion
4 Cloves
2 Tbs Olive
Kosher Salt


Guajillo chilies
are readily available in dry form.  The
first step is to hydrate them.  Heat a heavy
skillet to medium.  Place the dried chilies
in the skillet and roast a few at a time, pressing them with a protected hand
until they discolor a bit.  You will hear
popping as you warm them.  Place the
roasted chilies in a large bowl and cover with water.  Let sit for 30-60 minutes.  Remove the chilies from the water, de-stem
and de-seed each and place in a food processor.   Pulse. 
Scrape down the sides.  Add 1 cup
of fresh water and begin processing. 

Continue to process and add water (1-2 cups) until mixture is smooth continually
scraping sides as you go.  Set aside.

Preheat oven
to 350 degrees. 
Place tomatillos, onion
and garlic on a baking sheet. 
Drizzle with olive oil and roast for 30 minutes. 
Place 2 cups of the prepared guajillo chili mixture
into a
blender.  Add the roasted tomatillo,
and garlic.  Blend until smooth. 
Add salt to taste. 



Guajillo sauce is excellent as a homemade enchilada sauce or as a complement to many dishes that require a mild chili sauce.  We love it with eggs and use it in the following breakfast entrée:
Grilled Sirloin with Black Beans, Egg and Guajillo Sauce

Mark Reichle and Nancy Miller
Southmoreland on the Plaza

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