Guajillo Chile Powder Recipes

Ancho Chicken Breast with Black Beans, Bell Peppers

WebApr 18, 2024 · Cover the remaining beans to keep warm. To prepare chicken & vegetables: Position rack in upper third of oven; preheat …

Rating: 5/5(4)
1. To prepare beans: Heat 1 tablespoon oil in a medium saucepan over medium heat. Add garlic and cumin seeds; cook, stirring, until fragrant and starting to brown, 30 seconds to 1 minute. Stir in beans, lime juice and 1/4 teaspoon salt and cook until hot, 2 to 4 minutes. Remove from heat and mash with a potato masher until mostly smooth. Refrigerate 1/2 cup of the mashed beans for another use (see Tips, below). Cover the remaining beans to keep warm.
2. To prepare chicken & vegetables: Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.
3. Toss scallions and bell peppers in a large bowl with 1 1/2 tablespoons oil and 1/4 teaspoon each salt and pepper. Transfer to the prepared baking sheet. Broil, stirring twice, until the vegetables are charred, 8 to 12 minutes.
4. Meanwhile, place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/2-inch thickness. Combine chile powder, cinnamon, cocoa, brown sugar and the remaining 1/2 teaspoon salt in a small bowl. Brush both sides of the chicken with the remaining 2 teaspoons oil and coat both sides with the spice mixture.

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Low Carb Guajillo Chile Chicken in Cream Sauce

WebJan 2, 2015 · Simmer until the sauce is reduced by at least half and has thickened, about 10 minutes. Remove the guajillo and discard. Taste …

1. Salt and pepper the chicken breast and rub all over with paprika.
2. Repeat on the other side.
3. Heat olive oil until very hot in a large, heavy pan.
4. Add chicken breasts in to the pan, just 2 at a time - don't crowd.

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Homemade Chili Powder Minimalist Baker Recipes

WebDec 14, 2020 · If using whole dried chiles, remove the stems and seeds and discard. If using ground chili powder, skip to step 4. Heat a large skillet …

1. If using whole dried chiles, remove the stems and seeds and discard. If using ground chili powder, skip to step 4.
2. Heat a large skillet over medium heat. Once hot, add dried chilies and toast for 1-2 minutes per side, or until fragrant. Be careful not to burn, reducing the heat if needed. Remove peppers from heat and let cool slightly.
3. IF USING WHOLE CHILES: Once cool, transfer toasted chiles to a small blender (or use a spice grinder and work in batches). Blend into a powder. Then add cumin, garlic powder, oregano, smoked paprika, coriander, cayenne, cinnamon, and cocoa powder (optional) and pulse to combine.
4. IF USING GROUND CHILES: Add chile powder to a small bowl or jar along with cumin, garlic powder, oregano, smoked paprika, coriander, cayenne, cinnamon, and cocoa powder (optional) and stir or shake to combine.

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