Recipe: Rec: request Guajillo recipes

CHILI MASHED POTATOES
Can be prepared in 45 minutes or less.
2 large dried mild chilies such as guajillo, ancho, or mulatto
3/4 to 1 cup milk
Basic Mashed Potatoes
Heat heavy skillet over moderate heat hot and toast chilies, 1 at a time, pressing down with tongs, a few
seconds on each side to make more pliable. Wearing rubber gloves, seed and devein chilies and coarsely
chop. In a small saucepan bring chilies and 3/4 cup milk just to a simmer and in a blender pur e until
smooth (use caution when blending hot liquids). Stir mixture into potatoes, adding more milk if necessary
to make creamy.
Serves 4.
Gourmet
March 1997

Chile Today - Hot Tamale
Guajillo Salsa
3 Guajillo Chilies, Roasted and Rehydrated
1 Tsp. Garlic
1/4 Tsp. Cumin
1/2 Tsp. Salt
4 Very Ripe Tomatoes
1 Tbsp. Cider Vinegar
1/2 Tsp. Oregano
Remove the stems and seeds from the guajillo chilies, and broil them for a few minutes. Do not allow them to burn. Rehydrate
the chilies in hot water for 15 minutes. Puree with remaining ingredients. Place in refrigerator for 15 minutes to allow flavors to
blend. Remove salsa and stir once more. Serve with tortilla chips.

Carne Asada con Chile Guajillo

(Grilled Beef Tenderloin with Spicy Red Chile Guajillo Sauce)
Sauce:
4 oz. dried _chiles_guajillos_ or New Mexico chiles (about 16 medium),
stemmed, seeded and torn into flat pieces
5 cloves garlic, unpeeled
1/2 tsp. cumin seeds
1/2 tb. dried oregano, preferably Mexican
2-1/2 to 3 cups defatted reduced-sodium beef stock
1 tb. vegetable oil
1 tb. sugar or to taste
1/2 tsp salt or to taste
Meat & Marinade:
1 tb. cider vinegar
1 2-lb. piece beef tenderloin, trimmed of fat and silverskin
1/2 tb. vegetable oil
To prepare sauce: On a heavy ungreased griddle or skillet set over medium
heat, toast chiles, a few at a time, pressing them down with a spatula for
a few seconds, then flipping and pressing again; be careful not to burn
the chiles or the sauce will be bitter. Transfer the toasted chiles to a
bowl, cover with boiling water, weight with a plate and let soak for 30
minutes. Drain.
Meanwhile, roast garlic cloves on the same griddle or skillet, turning
them often, until soft and blackened in spots, about 15 minutes. Cool,
peel and chop.
Pulverize the cumin and oregano in a spice grinder or mortar and pestle ,
then place in a blender, along with the drained chiles, garlic, and 1 cup
of the beef stock. Blend until smooth, then strain through a medium-mesh
sieve.
Heat 1 tb. oil in a wide, large saucepan over medium-high heat. When hot
enough to make a drop of the puree sizzle, add puree all at once. Reduce
heat to low, and simmer, stirring regularly, until the mixture reduces to
a dark, thick puree, 10-15 minutes. Add 1-1/2 cups stock, partially
cover and simmer, stirring frequently to prevent scorching, about 45
minutes. Season with sugar and salt. Thin with a little extra stock, if
necessary, to give the sauce the consistency of heavy cream. (The sauce
can be made ahead and stored, covered, in the refrigerator for up to 2 days.)
To marinate and cook beef: Combine vinegar with 3 tb. of the sauce.
Brush the mixture over tenderloin. Place the meat in a shallow dish,
cover with plastic wrap and refrigerate for at least 2 hours, preferably
overnight.
Prepare a charcoal fire or preheat a gas grill. Brush the meat with oil
and grill with the cover on, turning the meat regularly, to desired
doneness--120 degrees F for rare, 145 degrees for medium. Remove to a
rack set over a plate and let rest in a very low oven for 10 minutes
before serving.
Just before serving, reheat the sauce and slice the meat. Spoon the sauce
onto warm dinner plates and top with the beef.
Serves 8.
Enjoy!