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.
Not trace of bitterness in the guajillo chili I prepared and I've seen a lot of videos of other people liquifying it. The main thing is to avoid burning them while toasting. That will make them bitter.
If you can find it, I highly recommend you check out a Peruvian seafood (mariscos) restaurant. They take seafood to a whole new level you can't imagine. I highly recommend a bowl of parihuela.
Achiote marinade = same basic technique and seasonings, but vinegar instead of water? And what’s in your dry brine, please?
No water nor vinegar in the achiote marinade. Just citrus juices. As to the guajillo, when I use it as a marinade with the achiote marinade, I add about 1/4 cut apple cider vinegar but when strictly a sauce, just water.
Dry brine only has kosher salt and crushed thyme. BTW, dry brine works much better (and less messier) that wet brine.
Thanks for a pleasant reintroduction to FR after several years lurking.
Appear to be in CA.
I don’t ever expect to go back to CA.
Never lived there, but have been there a number of times on business.
OK
When smoking chicken the dark parts are best. The slow, long heat cooks the excess fat out of them and it comes out tender and tasty.
Are you tagging this stuff? :)
Lemon juice is best for fowl and fish, lime juice for beef and pork.
The lime juice is for the marinade, not directly applied to the chicken.
Dry brining is crucial.
When you say "dry brining", does that have the same meaning as "dry rub seasoning"?
I've always used some chili powder and experimented with other stuff like cumin. I'm interested in what you suggest, and I can get those "exotic" seasonings now, here near home.
Planning to try it here on one of these temperate days in late Febrero.
I've been taught to marinate, like with a cloth... no wait, like with a pie pan and pieces of chicken in it. Squeeze the juice of an entire lemon (or lime) on it and let it sit with some cling wrap on it. At least three hours, but preferably overnite.
The purpose of this is not to make it taste like citrus, but for the acidity of the citrus juice to break down the tough stringy sinews in whatever species of meat we're cooking.
Before cooking we remove the meat from the citrus marinade and drain it on some paper towels.
Maybe for you the word "marinate" means something different than it means for me.
“Let it sit” overnite in the refrigerator, just to be clear...
Similar but instead of seasoning you use kosher salt. I also use crushed thyme with it. Rub the salt under and over the skin. Don't overdo it. Let it sit overnight and the next day you can marinate the chicken. Here is a VIDEO in which you can see my dry brining process.
After you dry brine, you will see a difference in appearance the next day. Even more important is the internal change in the meat chemistry.
Grilled them on my Weber. Outstanding!
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