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.
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.
scraping sides as you go. Set aside.
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
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