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vegan-nom-noms · 15 days

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Barbacoa Inspired Tacos

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rafaelmartinez67 · 1 year

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Cosas que importan....

#chile #chiles mexicanos #jalapeño #poblano #chilaca #anaheim #mirasol #serrano #bola #sobre la marcha #chipotle #ancho #pasilla #colorado #guajillo #chile seco #cascabel #gastronomia #mexico

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fattributes · 2 years

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Carne Adovada

#food #recipe #dinner #carne adovada #stew #pork #ancho #guajillo #peppers #onions #cilantro #lime #gluten free #mexican

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fieriframes · 3 months

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[Okay. Let's jump into it. Fancy shoes. Guajillo? California.]

#s29e02 sandwiches and southern #guy fieri #guyfieri #diners drive-ins and dives #fancy shoes #guajillo #california

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delicious-in-kitchen · 2 years

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Chicken Tacos from Rico's Taco Truck

#food #tacos #chicken #guajillo #ancho #pasilla #salsa

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giftsforthehosts · 4 months

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Hot Sauce Sets to Gift Your Hosts

Hot sauce makes a fun and original gift to bring your hosts! These sets include a variety of flavor profiles so your hosts can taste test.

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lisakamolnick · 7 months

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Chocolate Chili Lava Cake

Dear, sweet husband and I rarely go out to eat on Valentine’s Day. But that doesn’t mean we don’t enjoy a nice, romantic meal if we want to. This year, I haven’t give much thought to the meal, because my focus is on a dessert that speaks to his heart, something that brings sweet and heat, and a little chocolate for me: Chocolate Chili Lava Cake. Dessert Just for Two! With just the two of us, I…

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#Cake #Chili #Chocolate #Chocolate Cake #Chocolate Chili Lava Cake #Dessert For Two #Guajillo #Lava Cake

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enterthefoodverse · 8 months

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Daïkon sweet & spicy pickles ! using guajillo chiles, morita chiles, curry, candied yuzu garlic and apple vinegar.

Serve chilled, with freshly cooked warm rice.

#daikon #pickles #curry #guajillo #morita #chiles #chilis #food #foodporn #cooking #cook #enterthefoodverse #healthy #healthy eating #healthy food #food photography #home cooking #summer eats

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whatsinyourhandbag · 9 months

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Recipe for Mexican Chicken Tortilla Soup

Topped with crispy tortilla strips, this Mexican chicken soup provides a healthy dose of heat with guajillo and ancho chile peppers and fire-roasted corn.

#mexican #tortilla strips #chicken soup #ancho chile peppers #guajillo

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kierabutler · 9 months

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Soup - Mexican Chicken Tortilla Soup The guajillo, ancho, and fire-roasted corn in this Mexican chicken soup, which is garnished with crispy tortilla strips, add a healthy dose of heat.

#cilantro #guajillo #chicken soup #mexican #heat #tortilla strips #sour cream

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internetofth · 10 months

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Recipe for Mexican Chicken Tortilla Soup Topped with crispy tortilla strips, this Mexican chicken soup provides a healthy dose of heat with guajillo and ancho chile peppers and fire-roasted corn. 3 tablespoons oil divided, 1/2 cup crispy tortilla strips, 1 teaspoon dried oregano, 1 teaspoon ground paprika, 1.5 pounds skinless boneless chicken thighs or more to taste, 1 pinch salt, 3 dried guajillo chiles stemmed and seeded, 1 dried ancho chile stemmed and seeded, 3 teaspoons chicken bouillon, 1 package fire-roasted frozen corn, 3 cloves garlic smashed, 1/4 cup chicken broth or as needed, 1 white onion chopped, 1 can no-salt-added diced tomatoes drained

#guajillo #ancho chile peppers #stews and chili #mexican #heat

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ghoulfilm · 10 months

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Mexican Chicken Tortilla Soup Topped with crispy tortilla strips, this Mexican chicken soup provides a healthy dose of heat with guajillo and ancho chile peppers and fire-roasted corn.

#sour cream #cilantro #mexican #guajillo #stews and chili #ancho chile peppers #corn

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tshelburn · 2 years

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Spicy carne asada tacos tonight! They are made with @traderjoes beef, spicy sauce, onion, cilantro, cotija cheese and @cholulahotsauce on corn tortillas. Served with @bushsbeans pinto beans. Yessir! #tacotuesday #tacos #carneasada #carneasadatacos #beeftacos #chipotle #ancho #guajillo #onions #cilantro #cholula #corntortillas #pintobeans #kamadojoe #kettlejoe #fogocharcoal #kickashbasket (at Springfield, Missouri) https://www.instagram.com/p/Cez0EeWuHiK/?igshid=NGJjMDIxMWI=

#tacotuesday #tacos #carneasada #carneasadatacos #beeftacos #chipotle #ancho #guajillo #onions #cilantro #cholula #corntortillas #pintobeans #kamadojoe #kettlejoe #fogocharcoal #kickashbasket

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najia-cooks · 1 year

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[ID: Two fajitas on a plate. One is open, showing a layer of baked beans topped with a ground beef and bell pepper filling; the other has been folded, and is drizzled with crema fresca and sriracha. A lime wedge sits to the left. End ID.]

Vegan 'beef' fajitas

TVP, tricolor bell peppers, and onions are cooked in a rich, smoky sauce made by blending charred roma tomatoes, garlic, and guajillo chiles with spices and herbs. The result is a flavorful, juicy fajita filling--nothing like the veggie fajita recipes I've seen that, for some reason, omit the already perfectly vegetarian tomato sauce!

This fajita filling pairs well with refried beans, queso fresco, and any other toppings or sauces you fancy. I favor a green or yellow sriracha, to bring some brightness into play against the smokiness of the charred peppers in the sauce.

Recipe under the cut!

Patreon | Tip jar

INGREDIENTS:

For the sauce:

2 Tbsp neutral oil, such as vegetable or canola

2 dried guajillo chiles, or to taste

About 1/4 cup (60mL) reserved water from simmering guajillo chiles

1 small white onion, quartered

1 large roma tomato, or two plum tomatoes

3 cloves garlic, peeled and crushed

1 tsp salt

1/2 tsp sweet paprika

For the filling:

1 cup (100g) fine TVP (textured vegetable protein)*

1 tsp vegetarian beef broth concentrate, or substitute dark soy sauce

3/4 cup (177mL) guajillo soaking water

1 red, 1 orange, and 1 yellow bell pepper, thinly sliced

1 white onion, sliced

2 cloves garlic, crushed and chopped

1 Tbsp cumin seeds

1/2 tsp smoked paprika

1/2 - 1 tsp salt, to taste

1/2 tsp ground black pepper

2 stalks fresh oregano, chopped, or 1/2 tsp dried oregano

1/2 - 1 tsp soy sauce (optional)

Cilantro to top

*TVP is a meat replacement made of defatted soy protein; I favor it as a replacement for ground beef because of its versatility in terms of flavor. It can be found (labelled "TVP" or "textured vegetable protein") at a halaal grocery store, or at some Western grocery stores (Bob's Red Mill sells it). By "fine" TVP, I mean TVP crumbles that look similar to the texture of ground beef, rather than ones that look about the size of small meatballs.

If you don't have TVP, you can substitute any other beef replacement for both the TVP and the guajillo soaking water.

INSTRUCTIONS:

For the sauce:

1. Heat 2 Tbsp oil in a large pan on high. Add quartered onion, tomato, garlic, and guajillos and cook, turning as necessary, until charred on all sides. Note that the garlic and guajillos will char more quickly than the other ingredients and so will need to be removed from the pan sooner.

2. Bring a few cups of water to a boil in a small pot. Add guajillos and simmer five minutes. Remove from heat. Cover and soak for 10-15 minutes until chiles are softened. Remove chiles from water; remove stems and seeds. Reserve soaking liquid.

3. Combine charred ingredients, chiles, and a little of the chile soaking liquid in a blender or with an immersion blender. If needed, add more soaking liquid a little at a time until you get a thick sauce.

For the dish: 1. Add broth concentrate or dark soy sauce to 3/4 cup of the guajillo soaking water and whisk to combine (if you skipped the guajillo peppers, use vegetable stock). Add TVP and allow to soak until hydrated, about 10 minutes.

2. Heat 1 Tbsp oil in a large pan on medium high (the pan you seared the onions in is fine). Add cumin seeds and fry until fragrant and a shade darker.

3. Add onion and salt and sauté for 5-8 minutes, until onions are softened and translucent.

3. Add garlic and dried oregano (if using) and sauté for a minute until golden brown.

4. Add ground black pepper and smoked paprika and allow to bloom for 30 seconds until fragrant.

5. Remove onions and garlic from the pan and heat another 2 Tbsp oil. Add rehydrated TVP and spread it out into a single layer. Allow it to fry for a few minutes without agitating, so that it can brown. Stir the TVP, scraping the bottom of the pan, so that another side can brown. Repeat this process a few times, adding more oil if necessary, until the TVP is several shades darker and a bit crispy.

6. Return onions and garlic to pan. Add tomato chile sauce, bell peppers, fresh oregano (if using), and cilantro and stir to combine. Cover and cook, stirring occasionally, until bell peppers are soft. Add soy sauce and stir to combine.

To serve, toast corn tortillas in a dry skillet over medium-high heat until browned spots appear. Serve with chopped cilantro, refried beans, guacamole, sour cream, etc.

#fajitas #TVP #cooking #vegan cooking #recipe #vegan recipe #Mexican #tomatoes #guajillo chiles #bell peppers #gluten free

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fieriframes · 2 months

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[It's not over-the-top. It's pork roast, guajillo chili de àrbol, simple rice and beans, yet, here you'll find me in between heaven and hell my dear. Where nothing's what it seems, it's just as well I fear. I'm giving you the creeps and a farewell kiss to go into the unknown.]

#s24e06 tacos turtles and tri-tip #guy fieri #guyfieri #diners drive-ins and dives #pork roast #guajillo chili #simple rice #farewell kiss #àrbol #beans #heaven #hell #dear #creeps #unknown

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abramsbooks · 1 year

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RECIPE: Pollo in Guajillo (from Asada by Bricia Lopez and Javier Cabral)

This grilled chicken has gotten me through so many long days working at Guelaguetza. There were times when I ate it for lunch every day, sometimes with a big salad, sometimes with homestyle french fries, or with rice, beans, and tortillas. It tastes great any way you eat it and it reheats beautifully. This is a solid recipe to make on a Sunday and eat throughout the week. I purposely did not soak the chiles, in order to create a rustic marinade that has more texture; the flavor of burnt chile once it is grilled makes this chicken recipe stand out.

Serves 4

12 guajillo chiles (1¾ ounces/50 g), stems and seeds removed

½ large white onion (5. ounces/150 g), roughly chopped

8 cloves garlic, peeled

¼ teaspoon black peppercorns (about 12 peppercorns)

1 whole clove

1 tablespoon dried Mexican oregano

2 tablespoons grapeseed oil

¼ cup (60 ml) orange juice

2 tablespoons seasoned rice vinegar

2 tablespoons fresh lime juice

¼ teaspoon ground cinnamon

1½ tablespoons sea salt

2 pounds (910 g) bone-in chicken thighs

In a cast-iron skillet over medium heat, lightly toast the chiles, about 2 to 3 minutes on each side. Remove from the skillet and set aside.

In the same skillet, add the onion and garlic, turning once or twice until they are lightly charred, about 10 minutes. Remove from the skillet and set aside.

Add the peppercorns, clove, and dried oregano to the pan and lightly toast until they are aromatic, about 2 minutes. Transfer the toasted spices and oregano to a molcajete or spice grinder and grind until finely ground.

In a high-performance blender or food processor, add the toasted chiles, onion, garlic, ground spices and oregano, oil, orange juice, rice vinegar, lime juice, cinnamon, and salt. Blend until most of the chiles have come apart.

Pat the chicken dry with paper towels. Using a gallon-size resealable bag, add the marinade and the chicken. Seal and let sit in the refrigerator for at least 30 minutes or overnight.

Remove the chicken thighs in their marinade from the fridge to allow them to reach room temperature before grilling.

Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 450°F (230°C) for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with gray ash.

Remove the chicken from the marinade and put them on the grill directly over the medium fire, skin side up. Close the lid and cook, turning once, about 15 minutes on each side. The chicken is cooked when its internal temperature reaches 175°F (79°C) on a meat thermometer. Transfer the meat to a cutting board and let rest for 5 minutes.

Oaxaca authors Bricia Lopez and Javier Cabral are back with the first major cookbook about how to create asada—Mexican-style grilled meat—at home

In millions of backyards across Southern California, an asada means a gathering of family, friends, great music, cold drinks, good times, and community—all centered around the primal allure of juicy, smoky grilled meat with flavors and spices traditional to Mexico. The smell of asada is a cloud of joy that lingers in the streets of Los Angeles. With Asada: The Art of Mexican-Style Grilling, Mexican food authorities and the authors of Oaxaca, Bricia Lopez and Javier Cabral, are back with more than 100 recipes that show you how to prepare the right dishes and drinks for your next carne asada gathering. Asada will both guide you in crafting mouthwatering food and inspire the right laidback atmosphere.

Everyone says they love a spicy margarita and asada tacos, but very few understand the culture that informs these flavors. Divided into the eight crucial elements of any carne asada: botanas (appetizers), carnes (meats), mariscos (seafood), side dishes and vegetables, salsas, aguas frescas, cocktails, and dessert, Asada walks you through every step. From Lopez’s secret “michelada marinade” to game-changing salsas that will elevate any grilled meat, this cookbook is the ultimate guide to making and beginning to understand the magic of asada.

For more information, click here.

#abramsbooks #abrams books #asada #asada cookbook #mexican style grilling #bricia lopez #javier cabral #oaxaca #oaxaca cookbook #pollo in guajillo #mexican recipe #mexican grilling #grilling #grilling season

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