50/ 50 New Mexico and Guajillo seems to be my favorite so far. Wet Burritos or enchiladas are great, Triple batch today 48 chilies big kick and probably did not remove enough veins but it tastes great. Stick with Guajillo for milder or use less New Mexico. The New Mexico chilies seem to vary in heat from package to package. Last weekends batch was milder for the chicken. Pork Loin today. Indirect heat on the Weber with water pans over the coals should be great. Black Beans and Spanish Rice nice addition. Cranberry beans hard to find, but they are the best whole or re-fried. It will be hard to order a wet burrito at a restaurant because this sauce is much better, not mention every thing else we use is better than any place around here.
A guy in my neighborhood gave me a big bag of guajillo chili's and I found this recipe. WOW! It is a lot of work, but it really is worth it. The flavor is amazing and will make the Enchilada's in Cheesy Tex-Mex Enchiladas With Simmered Guajillo Sauce the best you've ever made at home. Start early because it will take a lot longer than an hour to get this done right if it's your first time. Followed the recipe exactly and it was delicious!
Spicy, earthy, delicious, bold, powerful! Didn't have quite enough guajillos for the recipe so I threw in some anchos. This is some potent sauce. The sauce really came to life when prepared with your Tex-Mex enchilada recipe. The spiciness was a bit more tame, too when baked with the enchiladas. Also used the 1 1/2 teaspoons of salt to balance the chili flavor. Thank you for sharing this recipe and for the concise directions. cg
Beautiful, flavorful sauce. Used to make chilequiles with guajillo sauce. What a hit! I will add three chiles de arbol next time to add a little more picante to the sauce. We like it a little spicier.
I came across a 6 oz package of dried guajillos at Publix for 99 cents. Came home to find recipes as I was not familiar with this pepper. This is a VERY tasty sauce, deep and full flavored. Unfortunately, it was during this recipe that my blender decided to go sideways on me. Sauce everywhere, what a red mess. Salvaged what I could and did my best to continue to follow the directions. At any rate, the result was (almost) worth it. Back to Publix again today, and they were still on sale :) Bought some more as this sauce is worthy of repeating. While I still have some sauce left, I'll freeze the next batch in an ice cube tray and save for later. I think it is now my favorite dried pepper for a sauce :)
This sauce takes some work but it's well worth the effort. Deep and complex flavors which blended beautifully with Cheesy Tex-Mex Enchiladas With Simmered Guajillo Sauce. I had planned to use beef broth, but even with organic chicken broth, the sauce was deep and rich. Used 4 cups broth and let it cook down a bit. Made the sauce the night before which I highly recommend. Couldn't find guajillos at any local groceries which rather surprised me, so purchased a 4 oz. bag at Penzey's (can buy online at www.penzeys.com). Fabulous detailed directions. In my original review I forgot to mention that I skipped the straining step, just made sure to puree the peppers thoroughly in the blender. Sauce was still smooth and velvety. Thanks for sharing the recipe!
This is the second time I've made this sauce, and both times it has turned out perfect! I followed the recipe as written. I make beef enchiladas with this sauce, and make my own corn tortillas, and this is, hands down, my favorite enchilada sauce.