Ingredients of a Woman » 14 Days of Aphrodisiac Dishes, Food Marathons, Home Ingredients, In the Kitchen » 14 days of Aphrodisiac Dishes #8 Endorphins-releaser Guajillo Chicken

14 days of Aphrodisiac Dishes #8 Endorphins-releaser Guajillo Chicken

   
I’ve been eating chiles since I was a baby, that’s right, a little, tiny baby. Go blame my lovely Mom for it.

   
Little did I know, that chiles are considered aphrodisiacs.
Guajillo sauce

   
Capsaicin is the substance which gives chiles that intense heat. When chiles are ingested, the pain receptors in our mouth and throat, send a message to the brain, “Help please! I’m burning!”. The brain responds to this burning sensation by increasing perspiration (mmhhhhh) and the release of endorphins. What a rush! I love it!

   
Today’s recipe can be used in a variety of dishes, like Tamales, Hors d’Oeuvre, just served with rice or even in a Taquiza (taco party).
Guajillo Chicken Tamales  Our friends, guajillo peppers, are dark red spicy-hot chiles. If seeded, you can produce a beautiful deep-red sauce, not too hot, but full of flavorrrr (that’s the way I pronounce flavor, in case you were wondering).

   
Here we go, the ingredients are:
Today’s star, 8 to 10 Guajillo peppers.

   

   
Fresh oregano.

   
A can of tomato paste (6 oz) and about a cup of fresh chopped tomatoes.

   
Also, 1 1/2 onion.

   
Five large garlic cloves.
Garlic
We also need some freshly ground pepper, salt, 1/8 teaspoon of cumin and 1 teaspoon of olive oil.

   
Remove the seeds of the guajillo chiles.
You’d know, you’re doing a good job, if your fingers get completely red! Ok, you might want to use gloves.
Boil them until they are soft.

   
In a large pot combine the four chicken breast with one sliced onion, 3 garlic cloves and salt. Cover with water by 2 inches. And bring to a boil.

   
Then, reduce to a simmer, and cook the chicken until no longer pink in the center.

   
Heat the olive oil in a large pan, over medium-high. Add two cloves of garlic, and half of a sliced onion.

   
Cook stirring frequently, until richly golden, we are going to use them in our guajillo sauce. Cover the pan, later we’ll use the oil for our shredded chicken.

   
In a blender, measure in one cup of chicken stock, add the tomato paste, guajillo chiles, caramelized garlic and onions, and the cumin.

   
Add the fresh tomatoes,

   
Fresh oregano.

   
Season with some salt and freshly ground pepper.

   
Blend until you get a thick puree. See how beautiful Guajillo peppers are?

   
After the chicken is cool enough to handle, remove the skin and bones and shred it.

   
Uncover the pan and set over medium-high heat. Stir in the shredded chicken. Cook some more the chicken, stirring frequently.

   
Pour the guajillo puree over the chicken. Sprinkle some salt and fresh ground pepper to taste.

   
Let it cook for about 8 minutes or until the sauce is almost as think as tomato paste.

   
Since we were so hungry, I couldn’t get a good picture of the plate, so I’m going to leave you with a picture of my Guajillo chicken Tamales, enjoy it.
Guajillo Chicken Tamales

Did I mention? You could also use this recipe for burritos, sandwiches, enchiladas, you name it.

   
Alba

   
Ingredients
4 chicken breast
5 garlic cloves
1 ½ Onion (sliced)
1 tablespoon of olive oil
8 large dried guajillo chiles
1/8 teaspoon cumin
1 can of tomato paste (6 oz)
1 cup of fresh tomatoes (chopped into cubes)
Salt
Freshly ground pepper

   
Preparation
-Combine the four chicken breast with one onion (sliced), 3 garlic cloves and salt. Cover with water by 2 inches.
-Bring to a boil. Then, reduce to a simmer, and cook the chicken until no longer pink in the center.
After the chicken is cool enough to handle, remove the skin and bones and shred it.

-Heat the olive oil in a large pan, over medium-high. Add two cloves of garlic, and half of a sliced onion. Cook stirring frequently, until richly golden, we are going to use them in our guajillo sauce. Cover the pan, later we’ll use the oil for our shredded chicken.

-In a blender, measure in one cup of chicken stock, add the tomato paste, fresh tomatoes, guajillo chiles, garlic, onions (caramelized), cumin and fresh oregano. Season with some salt and freshly ground pepper. Blend until you get a thick puree.

-Uncover the pan and set over medium-high heat. Stir in the shredded chicken. Cook some more the chicken, stirring frequently.

-Pour the guajillo puree over the chicken. Sprinkle some salt and fresh ground to taste. Let it cook for about 8 minutes or until the sauce is almost as think as tomato paste.

Buen provecho!

Filed under: 14 Days of Aphrodisiac Dishes, Food Marathons, Home Ingredients, In the Kitchen · Tags: , ,

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