Garde-manger
Meilleur Guajillo pour la cuisine maison
À quoi sert Guajillo, quelles cuisines l’emploient, et où le trouver.
Pourquoi commencer ici
The workhorse dried chile of the Mexican book: brick-red, fruity, and in more recipes than any named pepper in the series.
Toast the pods until they smell like dried fruit and leather, then soak and puree. The seeds can stay or go; they add heat more than flavor. Guajillo wants garlic, cumin, and time in fat.
If a sauce tastes thin and only hot, you used the wrong chile or you skipped the toast. This one should taste like red fruit and a little tea.
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