If there is one thing my husband and I share a passion for, it’s Rick Bayless. We have loved him and followed him for years – food documentaries and cookbooks later, his book “Mexican Kitchen” is one of our favorite cookbooks.
You’ll rarely find any type of a cookbook here, but this one? It’s different.
Food documentaries on Netflix are one of our favorite ways to spend time together and we recently saw Sustainable on Netflix – such a great movie and If you haven’t seen it, please consider adding it to your que.
This Guajillo Chile Sauce is one of the easiest and best sauces to have on hand – we use ours for enchiladas, but you can pour it over burritos too.
It has a deep earthy flavor from the guajillo chiles, seeded and lightly toasted on a cast iron griddle, then rehydrated in water before they are blended with roasted garlic and oregano, and pushed through a strainer to simmer for 30 minutes.
Sugar smooths the bitter chili edges while salt helps focus the flavors.
The sauce can be refrigerated for a week, but if you choose to freeze it you will want to re-boil it to help recreate the texture.
Pick up guajillo chiles at your local Latin market – but if you can’t find them, you can substitute New Mexico Chiles but you will not get the same deep earthy flavor.
Recipe adapted from Rick Bayless