Guajillo sauce. A friend unlike any other!
In the picture: Guajillo sauce marinated chicken wings over white rice. The wings were slow cooked in the same sauce.
I have many friends in real life, but imagination is amazing and it allows me to have many more friends. Isn't it great? Being able to create your own friends? Having a drink with them, and tell stories? My friend, I'm telling you... I have "traveled all over the world and met soooooo many people", that you have no idea. In fact, I just called you "my friend". See?
One of those many friends I've made is the guajillo pepper. Hey, no judgement ok? In my mind I am allowed to befriend anyone or anything I want. Now where was I? Oh yes, guajillo and I have gone in many adventures together, and eaten amongst, and with the greatest chefs in the world. We have even crossed cultural and social boundaries, and have experimented together with different foods (eggs, sushi, chicken, salads, meats, etc). Let's just say that we are a great team. All that, within my head!
Because he is such a good friend, he has allowed me to share our favorite recipe. And I hope that, just like me, he becomes your friend too.
Ingredients
3-oz of dried guajillo chile (stemmed and seeded. Save the seeds, you'll use them)
6 garlic cloves
2 cups of pork stock
1 tbsp of soy sauce
2 tbsp of honey
1 tbsp of red pepper flakes
2 tsp of chilli powder
3 tbsp of apple cider vinegar
1 1/2 teaspoons of kosher salt (plus some more to adjust flavor)
1 teaspoon of garlic powder.
8 garlic cloves, with the skin on.
Process
Heat up the stock and bring to a simmer.
Open the chiles lengthwise, take the seed out, and discard the stems. Then roast them in a skillet or sauté pan over medium heat until they start to fluff and smell. About 10 seconds on each side. Then let them cool for about a minute and cut into strings with a scissor.
Now, in a metal mixing bowl, put together the stock and the chiles and leave it aside for 10 minutes.
Meanwhile roast the garlic on the same skillet you used for the chiles, turning constantly, until soft. About 10 minutes. Take the skins off.
Now put all the ingredients in a blender and select the puree option. Puree untill they are well incorporated. About 2 mins. Adjust flavor with the rest of the salt.
Enjoy this recipe and by all means play with it. Use the picture above for reference. If you are adding something new, comment back and let me know about it. Let's discover flavors together. It's food o'clock!
#itsfoodoclock