| |

How to cook pork with GUAJILLO CHILE sauce | Mild and DELICIOUS RED SAUCE!

Byamazingfoodstv


Let me present to you this amazing ingredient: the GUAJILLO Chile. This chili is used in many Mexican dishes and today I will be teaching you how to make spare ribs in Guajillo sauce. You are going to be amazed on how flavorful this chiles are without burning your mouth as they are mild in heat or almost no heat at all when the seeds and veins are removed. They are so important in our Mexican cooking culture and I am so excited to share this recipe with you all! Enjoy!

Special thanks to: My husband (Camara men for always giving his 100% and enjoying what he does)

🌟PRODUCTS IN THIS VIDEO
(As an Amazon Associate I earn from qualifying purchases)
➤ OXO good grip kitchen scissors:
➤ Pyrex glass bowl set of 3 :
➤ OXO 12in tongs :
➤ OXO wooden spoons:
➤ Molcajete:
(The molcajete I purchased is 8” in diameter)
➤ Brush Escobeta de Raiz/ Root brush:
➤ Palm Brush (dish brush):
➤ Chef works apron Memphis:
⭐️My new blender:
Vitamix A3500 Smart blender Professional grade 64oz :

Pork ribs in guajillo sauce recipe

For the ribs
Short pork spare ribs 5 lbs
Salt 1 TBSP
Water 3/4 cup

For the Guajillo sauce
Guajillo chili 15 ea
Puya chili 10 ea
Red arbol chili 3 ea
3 cups of water chilis were soaked in for blending them.

Spices (seasonings)
Garlic cloves, large 3 ea
Cumin, whole 1 tsp
Oregano, dried 1 tsp
Cloves, whole 5 ea
Back pepper, whole 24 ea

*Add 1/4 cup of water to release paste from sides of molcajete
*Add 1/2 cup of water to remove rest of the leftover chili sauce from blender

*Season with salt to taste at the end + small spring of mint or hierba buena

Pair this with :
Refried beans:
Mexican Rice:

How to cure a molcajete:

***Other items in my kitchen***
OXO White cutting board:
Microplane Classic Zester/Grater Black :
OXO Nylon tool set 4-piece :
OXO potato smasher:
OXO 6-inch fine mesh strainer:
AZEUS Digital food scale:
OXO 11-inch balloon whisk:
Grease splatter screen:

Youtube (Spanish videos) (Videos en español):

Facebook:
Instagram:

source

Similar Posts

42 Comments

  4. What’s the difference of just boiling the peppers I normally boil them but I do see how bright & red your sauce look is that because u toasted them first then u soaked them in the hot water? Does it matter if I boil or toast them like you done????

  10. Hello! I have made several of your recipes so far and all have been amazing! I am about to make this one and I have a bit of a problem. I am living in Mexico and I cannot find Puya Chili anywhere. I have asked in grocery stores, markets, even went to a spice store that has a huge selection of peppers and nobody knows what Puya chili is. I googled the name of it to see if maybe it is called something else here in Mexico and I couldn't find an alternative name. Help! I am making this recipe tomorrow evening I have all the ingredients just no Puya chili.

  20. I am making this today. I am almost done, and suddenly I realized that I had forgotten the onion. But wait, there IS no onion in the recipe! Is that right? I mean my chile verde has onion, carnitas has onion, al pastor has onion, carne asada has onion, that's enough I guess. I am not complaining, I am not arguing, I made it your way. It just surprised me, that's all.

  24. I can only imagine this will be as good as your carnitas recipe, which I have made several times now. It will be interesting to see what chilis I can source in my area, that are similar in flavor to what is called for in your recipe. I can't wait to get started.

    Cheers from South Thailand

Leave a Reply