Boil 8 arbol 4 guajillo 1 pasillo with one small tomatoes and 1 garlic piece. Boil for 10 min and blend with the same water you boil plus some salt and you got yourself enchiladas sauce baby
Enough_House_6940
Boof them
timeonmyhandz
Chile Colorado.. Clean, toast, soak, blend strain the chiles. Braise big chucks of Chuck roast beef with onions.. Add Chile puree plus oregano and cumin and plenty of salt.. Slow cool for a. Couple fee hours.. Add more salt if you get a bitter taste toward the end of cooking.
ElChingonazo
Make pozole
Aevoks
Deseed and wash them. Then hydrate them in boiling water. Blend with garlic and onion. Sift into pan and fry with some oil for a few minutes. You now have the perfect base for many different dishes. Birria, enchiladas, mole rojo, tinga, chilaquiles or just enjoy with some tortilla chips.
bilbodouchebagging
Pollo a la diabla would be my go to but you can also make salsa rojo.
I’ll do “ajillo shrimp” fry in a pan some olive oil, like 4 spoons and same for butter, add the guajillo in small cuts along with lots of garlic in the same way, fry shrimps with that, add some pepper and 1 de arbol for extra spiciness, serve with arroz a la mexicana
pbjnutella
Salsa macha
Mysterious-Echo8616
Enchiladas 🤤
elalph
I am making portobello pozole as we speak and use most of these
spiderzeee
Birria
ggm3bow
Chiles secos de arbol are delicious with refried beans. Just add them whole. Add a little queso seco (cotija) too and some hand-made tortillas and OMG.
javonon
Chilaquiles
junkmail0178
I made a chile guajillo salsa today and stewed some meaty, chunky chicharrón in it. Came out amazing.
CubedMeatAtrocity
Use the guajillos and Pasillas with dried Anchos and you’ve got the base for an amazing Adobo sauce.
the-cloverdale-kid
Grind them up, rub them on a pork butt, smoke it with some pineapple on a stick. Al Pastor!
Significant-Text3412
Tortilla soup!
Mattandjunk
Cameron al la Diablo with the arbols. Make pinto beans from scratch (dried) and throw in 2 guajillo into whatever recipe you use – really adds more depth to the broth.
el_lley
Those árbol chilies are getting old, hurry up
Edit: maybe it was the lights, nevertheless, don’t let them those to get old (de coloring)
BodyAmbitious6952
Enchiladas, pozole, menudo a pot roast
birdy1494
Salsa roja
shrooman-being
Home made chili powder; cut peppers half way so they can be laid flat on a pan, dry roast peppers along with some cumin and fennel seeds on a pan, grind seeds and peppers into a powder. Mix with smoked paprika, garlic powder, sweet paprika, onion powder. Add to any mexican dish or dish that calls for chili powder, this stuff will take any dish that requires it to the next level!
catfish206
What *can’t* you do is the question. You kinda have a one-stop shop there. Pasillas have a deep and earthy flavor, arbols are bright and spicy and guajillos are super balanced and delicious. Probably not the answer you were looking for but those three chiles are a gateway to so many amazing Mexican dishes.
EDIT: Spelling
Coolburnmx
Look for a recipe for “deshebrada”
Shortez
Tamales de puerco (pork meat tamales) with a delicious salsa roja, trusth me I’m a tlacuache inside the hat of a chef.
Leonidaszs
Tacos al pastor!!!! So good so tasty
Worldly-Ad-8359
I think everyone is missing what they are asking, these chilis have tajin! Idk if I would put that in pozole or enchiladas…..
Lopsided-Presence442
Shakshuka- Arbol peppers (and any other kind of peppers you may want to add), onion, chorizo, an egg, almonds, spinach, and manchego cheese.
It’s a hit at the restaurant I used work in! Happy to reply with the prepping process if any one is interested.
Shoddy_example5020
tajin brand chiles? i am mind blown
jsp22aan
Boil some trimmed tomatillos or tomatoes with a couple garlic cloves. You can also do this on the grill or whatever but boiling is easy. Blend or food process with a couple or the chile árbol – careful because they’re spicy. Let cool a bit and add diced onion, cilantro, and salt to taste. Sort of a salsa verde great for chips or other stuff
Macho_Magyar
Where are you located? To understand what other ingredients you have access to. If you have access to shrimp and Maseca, I love this soup: [Tixtihuil](https://youtu.be/-2HZCMfAr0Y?si=cYPNpA4_ptnElvlt)
the_biggest_papi
birria
salsa macha (basically mexican chili oil)
doooplers
U can use those to make birria
theBigDaddio
I swear every dish is made with at least a few guajillo chilis. The real question is what can’t you do with them. Chili Colorado, chilorio, pozole, go look at almost every recipe on https://www.rickbayless.com/recipe/
Chrisdoubleyou
So many things. Rick Bayless has a ton of approachable and delicious recipes that use chilie pods.
44 Comments
Tamales
1. Birria with guajillos:
<[https://www.rickbayless.com/recipe/red-chile-lamb-or-goat-tacos/](https://www.rickbayless.com/recipe/red-chile-lamb-or-goat-tacos/)>
2. Salsa Macha with guajillos and anchos.
3. Roasted tomatoes and pasilla salsa
Boil 8 arbol 4 guajillo 1 pasillo with one small tomatoes and 1 garlic piece. Boil for 10 min and blend with the same water you boil plus some salt and you got yourself enchiladas sauce baby
Boof them
Chile Colorado.. Clean, toast, soak, blend strain the chiles. Braise big chucks of Chuck roast beef with onions.. Add Chile puree plus oregano and cumin and plenty of salt.. Slow cool for a. Couple fee hours.. Add more salt if you get a bitter taste toward the end of cooking.
Make pozole
Deseed and wash them. Then hydrate them in boiling water. Blend with garlic and onion. Sift into pan and fry with some oil for a few minutes. You now have the perfect base for many different dishes. Birria, enchiladas, mole rojo, tinga, chilaquiles or just enjoy with some tortilla chips.
Pollo a la diabla would be my go to but you can also make salsa rojo.
[Birria](https://youtu.be/HBHH_ucnPGE?si=jn3LgzamUe8-N5Al)
Or [Barbacoa ](https://youtu.be/C6zLkX9Y5zI?si=GwOk5Y7adud4BIBI)
Chicken tortilla soup
Pazole Rojo
Make various sauces.
I’ll do “ajillo shrimp” fry in a pan some olive oil, like 4 spoons and same for butter, add the guajillo in small cuts along with lots of garlic in the same way, fry shrimps with that, add some pepper and 1 de arbol for extra spiciness, serve with arroz a la mexicana
Salsa macha
Enchiladas 🤤
I am making portobello pozole as we speak and use most of these
Birria
Chiles secos de arbol are delicious with refried beans. Just add them whole. Add a little queso seco (cotija) too and some hand-made tortillas and OMG.
Chilaquiles
I made a chile guajillo salsa today and stewed some meaty, chunky chicharrón in it. Came out amazing.
Use the guajillos and Pasillas with dried Anchos and you’ve got the base for an amazing Adobo sauce.
Grind them up, rub them on a pork butt, smoke it with some pineapple on a stick. Al Pastor!
Tortilla soup!
Cameron al la Diablo with the arbols. Make pinto beans from scratch (dried) and throw in 2 guajillo into whatever recipe you use – really adds more depth to the broth.
Those árbol chilies are getting old, hurry up
Edit: maybe it was the lights, nevertheless, don’t let them those to get old (de coloring)
Enchiladas, pozole, menudo a pot roast
Salsa roja
Home made chili powder; cut peppers half way so they can be laid flat on a pan, dry roast peppers along with some cumin and fennel seeds on a pan, grind seeds and peppers into a powder. Mix with smoked paprika, garlic powder, sweet paprika, onion powder. Add to any mexican dish or dish that calls for chili powder, this stuff will take any dish that requires it to the next level!
What *can’t* you do is the question. You kinda have a one-stop shop there. Pasillas have a deep and earthy flavor, arbols are bright and spicy and guajillos are super balanced and delicious. Probably not the answer you were looking for but those three chiles are a gateway to so many amazing Mexican dishes.
EDIT: Spelling
Look for a recipe for “deshebrada”
Tamales de puerco (pork meat tamales) with a delicious salsa roja, trusth me I’m a tlacuache inside the hat of a chef.
Tacos al pastor!!!! So good so tasty
I think everyone is missing what they are asking, these chilis have tajin! Idk if I would put that in pozole or enchiladas…..
Shakshuka- Arbol peppers (and any other kind of peppers you may want to add), onion, chorizo, an egg, almonds, spinach, and manchego cheese.
It’s a hit at the restaurant I used work in! Happy to reply with the prepping process if any one is interested.
tajin brand chiles? i am mind blown
Boil some trimmed tomatillos or tomatoes with a couple garlic cloves. You can also do this on the grill or whatever but boiling is easy. Blend or food process with a couple or the chile árbol – careful because they’re spicy. Let cool a bit and add diced onion, cilantro, and salt to taste. Sort of a salsa verde great for chips or other stuff
Where are you located? To understand what other ingredients you have access to. If you have access to shrimp and Maseca, I love this soup: [Tixtihuil](https://youtu.be/-2HZCMfAr0Y?si=cYPNpA4_ptnElvlt)
birria
salsa macha (basically mexican chili oil)
U can use those to make birria
I swear every dish is made with at least a few guajillo chilis. The real question is what can’t you do with them. Chili Colorado, chilorio, pozole, go look at almost every recipe on https://www.rickbayless.com/recipe/
So many things. Rick Bayless has a ton of approachable and delicious recipes that use chilie pods.
😭
Birria bud
Huevos al albañil the best breakfast ever