Posted on 01/31/2021 8:44:38 AM PST by PJ-Comix
You have probably encountered guajillo sauce if you've eaten at a Mexican restaurant. The good news is you can easily make that sauce at home. In this video I show you how to hydrate the dried guajillo chiles that can be purchased inexpensively at Mexican or Spanish markets. I previously used the guajillo as a marinade in conjunction with achiote to smoke some incredible chicken leg quarters. This time I added the sauce to my scrambled eggs. Oh, and as you can see in the video, if you use a high pulse on your lender, you don't need to use a strainer since all of the guajillos have been liquified.
I use them for flavor, not heat.
You want heat? Use the tiny Chiltepin
OMG that looks good.
Vinny? He charges too much interest. Take them to Chemical Bank, 49th Street customer service office. Ask for Mr. Fleming.
Looks good PJ
Vinny? Oh dear...
Yeah, the presentation quality of the chicken when using achiote/guajillo marinade is incredible. Plus it results in an incredible taste. Normally I HATE chicken leg quarters. Even when I smoked the one I got pre-marinated at the store, I usually couldn’t stand eating more than one. However, chicken leg quarters when smoked after marinating with achiote and guajillo is in a whole different league. Maybe I should enter barbecue contests with those leg quarters.
The main difference when I used the guajillo as a marinade is that I added apple cider vinegar instead of water.
I generally use like 7 kinds of chilies in my chili, most are for flavor, not for heat.
Hey, people think vinegar on fish and chips is weird,
It works on chicken too.
“if you use a high pulse on your lender,”
Your interest rate goes down dramatically.
L
The next time I smoke up some chicken leg quarters marinated in achiote/guajillo, I'm going to use cayenne pepper as a rub. Also I plan to use that combo on chicken wings.
Yeah, the presentation quality of the chicken when using achiote/guajillo marinade is incredible.
—
For sure. Visually they look great and adding a bit of hot to chicken, which is otherwise rather bland, is great.
You should enter those in a barbecue contest!
The great thing about chicken leg quarters is they are cheap. I can get a 10 lb bag of them at Aldis for $5.89 which is 9 pieces. Normally, I don’t like leg quarters but when smoked after marinating in achiote/guajillo, they are irresistible.
My. Mouth. Is. Watering.
I enjoy leg quarters on the grill. Great flavor. I’m going to use this achiote/guajillo marinade next time. Looks great. Thank you.
Nothing tastes better than Hatch Green Chili's or Hatch Red Chili's.
I make my own Hatch Red Chili sauce for Enchiladas. Boil the chili's, strain them in a rotary collander and only recover the pulp. Add water to proper consistency and then put in freezer bags for storage.
They look like the ones in the video, but difference is the variety and the climate, soil and water where they are grown. Warm nights are key.
Wife and I went to Abilene yesterday, while were were there we ate at Red Lobster. Our usual meal there is Fish and Chips. For a while they discontinued it. We quit going. Later they put it back. Wife does not like malt vinegar, I love it. We both love their Fish and Chips.
HEB there in Abilene has a good fresh fish markets. (unfrozen) We often buy Salmon or Cod when we go there. We normally bake the fresh fish without batter but squeeze lemon joice over fillet, lightly coat with olive oil, season with Old Bay seasoning with sprigs of fresh rosemary. Bake at 400 degrees for 18-20 minutes. You cannot buy that good in store.
I should have a video up on the smoked achiote/guajillo marinated chicken leg quarters in the next few weeks. Be sure to dry brine them before marinating.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.