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Guajillo chiles

Explore 6 recipes, 1 video, and more

Heather's Texas Red Chili

Time:2 hours 15 mins
Ingredients
  • 1 1/2 ounces dried guajillo chiles
  • 1 chipotle chile in adobo sauce, plus 1 tablespoon sauce
  • 1 pound boneless beef short ribs, cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds boneless beef chuck, cut into 1-inch pieces
  • 1 medium white onion, diced small
  • 4 garlic cloves, smashed and peeled
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 2 tablespoons cornmeal
  • 3 3/4 cups low-sodium beef broth
  • 1 to 2 tablespoons white vinegar
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Coconut-Guajillo Poached Seafood Tacos

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Slab Bacon in Hot-Pepper-and-Brown-Loaf-Sugar Adobo

Ingredients
  • 1 piece (4 pounds) meaty slab bacon or pork belly, rinsed and pat dry
  • 18 dried Andean panca peppers or a combination of equal parts dried mirasol and panca peppers (or a combination of Mexican dried ancho and guajillo chiles), stemmed and seeded
  • 1 tablespoon extra-virgin olive oil
  • 8 large cloves garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon aniseed
  • 1/2 teaspoon Spanish hot paprika
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed bitter orange juice, such as from Seville oranges, or 1/4 cup freshly squeezed lime juice
  • 2 tablespoons guava preserve or 1 tablespoon Catalan wild oak honey
  • 1/4 cup Oloroso sherry
  • 1/2 cup grated brown loaf sugar, preferably Mexican piloncillo or Columbian panela or dark muscovado sugar
  • 1 teaspoon coarse salt
  • Guatemalan Red Cabbage Relish, optional
  • Mendoza's Fresh Corn Polenta, optional
  • Cacao nibs, optional
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Soledad's Mole

Ingredients
  • 1 pound ancho chiles, seeds removed
  • 1/2 pound guajillo chiles
  • 1/2 pound dried cascabel chiles
  • 6 cups hot water
  • 1/2 cup sesame seeds
  • 1/2 cup peanuts
  • 1/2 cup whole blanched almonds
  • 1/2 cup pecans
  • 1/2 cup raisins
  • 1 onion, cut into 1/2-inch-thick slices
  • 6 medium cloves garlic
  • 1 tablespoon peanut oil
  • 1 1/2 green plantains, cut into 1-inch pieces
  • 1 large corn tortilla
  • 2 pounds tomatoes
  • 1 pound tomatillos
  • 1 cinnamon stick
  • 4 whole black peppercorns
  • 4 whole cloves
  • 3 one-inch-thick slices French bread, toasted
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 disk Ibarra Mexican chocolate
  • 4 to 6 cups Homemade Chicken Stock, or low-sodium canned, for making tamales (optional)
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Rick Bayless's Red Chile Seafood Soup

Ingredients
  • 2 tablespoon vegetable or olive oil
  • 3 dried guajillo chiles (about 3/4 ounce), stemmed, seeded, and torn into large pieces
  • 15 ounces diced tomatoes, preferably fire-roasted
  • 1 large white onion, cut into 1/4-inch pieces
  • 2 cloves garlic, peeled
  • 6 cups homemade or store-bought low-sodium chicken, or fish broth
  • 4 medium red-skin boiling potatoes, or Yukon Gold potatoes (about 1 pound), cut into 8 pieces
  • 2 large sprigs fresh epazote, optional
  • Coarse salt
  • 1 pound mussels, scrubbed and debearded, or 2 clams, scrubbed
  • 1 pound fish fillets, such as halibut, mahi-mahi, or catfish, cut into 1-inch cubes
  • 1/2 cup chopped fresh cilantro, for garnish
  • 1 lime, cut into 6 wedges, for serving
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Guajillo Chile and Pineapple Adobo

Ingredients
  • 15 large guajillo chiles, wiped clean, stemmed, and seeded
  • 6 chiles de arbol (with seeds), wiped clean
  • 4 cups peeled pineapple pieces (1/2-inch each, from about 1/2 pineapple)
  • 1 cup freshly squeezed orange juice
  • 10 to 12 cloves garlic
  • 1 piece (3 inches) Mexican cinnamon bark, cut in half
  • 1 1/4 teaspoons ground cumin
  • 1/4 teaspoon ground cloves
  • 6 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 tablespoon cider vinegar
  • Coarse salt
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