Essential Simmered Guajillo Sauce

From Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine

Cookbook

Author(s): Rick Bayless

Page 57

Cuisine: Mexican

Course: Sauces/Gravies

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1 reviews, average rating 4.0 / 5

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jenncc

14 years ago

★ ★ ★ ★ ★ 4/5

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Use this for several beef dishes including Grilled Steak (from the same book) and some rowdy enchiladas. It is good but a bit intensive, and skipping the straining is not an option (you may be stuck with a gritty texture from the dried chilies). To help avoid this I also rehydrate the cleaned chilies for twice as long as called for and use the water as a spicy broth.

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