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.
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).
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).
Five large garlic cloves.
We also need some freshly ground pepper, salt, 1/8 teaspoon of cumin and 1 teaspoon of olive oil.
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.
Did I mention? You could also use this recipe for burritos, sandwiches, enchiladas, you name it.
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)
Freshly ground pepper
-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.