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Chile Guajillo
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Mary Bollinger
May 2, 2000, 3:00:00 AM5/2/00
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When I made mexican rice last I put three pods into the liquid
before bringing to a boil. They released oil, and juice to the rice. I
removed
them after fifteen minutes of low simmer, scattered other vegetables on
top
and let them steam ten minutes. I think they gave the rice a wonderful
flavor
in addition to the chili powder, jasmine, cumin, and black pepper, and
other
vegetables including jalapenos.
before bringing to a boil. They released oil, and juice to the rice. I
removed
them after fifteen minutes of low simmer, scattered other vegetables on
top
and let them steam ten minutes. I think they gave the rice a wonderful
flavor
in addition to the chili powder, jasmine, cumin, and black pepper, and
other
vegetables including jalapenos.
What else can I do with the dried guajillo chili pods? Stuff them?
Any recipes?
M.
Karen Anderson O'Mara
May 3, 2000, 3:00:00 AM5/3/00
to
Mary Bollinger wrote:
> What else can I do with the dried guajillo chili pods?
> Stuff them?
> Any recipes?
Well, my favorite restaurant that makes my favorite tortilla
soup uses
guajillos in their soup. Their tortilla soup is a little
different than
many others, and is sometimes called 'enchilada soup'.
Anyway, they start
their soup by frying a guajillo pepper to release the
flavor, then add
tomato sauce and chicken, and so on. The soup is served with
that cooked
guajillo as a garnish. It smells absolutely heavenly.
Karen
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