Guajillo is a chile widely used in the Mexican cuisine. It’s one of the main ingredients in salsa roja (or red sauce) and used in red pozole. One great thing about this recipe is that you can add as little or as much of the guajillo depending on how much ‘heat’ you can handle! I also added some chile ancho to make the sauce even more interesting.
Elotes Asados con Aderezo Guajillo (Grilled Corn on the Cob with Guajillo Dressing)Course: DinnerCuisine: LatinDifficulty: Medium
Guajillo is a chile widely used in the Mexican cuisine. It’s one of the main ingredients in salsa roja (or red sauce) and used in red pozole.
3 ANCHO CHILES DRIED, WASHED AND SEEDED
3 LARGE GUAJILLO CHILES WASHED AND SEEDED
1-2 CUPS WATER (JUST ENOUGH TO COVER CHILES)
1 TABLESPOON OLIVE OIL
1 TEASPOON DRIED OREGANO
3-4 GARLIC CLOVES
1/2 MEDIUM ONION ROUGHLY CHOPPED
3-4 TABLESPOONS LOW-FAT SOUR CREAM
3-4 CORN EARS GRILLED OR BOILED
SALT AND PEPPER TO TASTE
- Heat a large nonstick skillet over medium-high heat.
- Open each chili flat and place on the hot skillet. Press with a spatula. Cook for about 1 minute per side.
- Place chiles in a bowl, cover with just enough water and let sit for about 30 minutes to rehydrate.
- In a food processor, process rehydrated chilies, about a cup of the water they soaked in, garlic and onions. Process until smooth.
- Pass through a sieve.
- In a medium pot, heat the oil and cook the strained chile mixture for about 15 minutes. Season with salt, pepper, oregano and cumin. Remove form heat and let it cool.
- Mix in sour cream until well combined.
- Spread sauce on grilled or boiled corn ears.
- Sprinkle Parmesan cheese and garnish with cilantro leaves.