Showing posts with label guajillo chile. Show all posts
Showing posts with label guajillo chile. Show all posts

September 27, 2013

Pozole - Vegetarian


  • Hominy (Mexican style)
  • vegetable broth
  • chiles anachos
  • garlic
  • tomato
  • cloves
  • oregano
  • cabbage salsa

Use a can of Hominy. Rinse out in a strainer.

Use store bought vegetable broth (or make your own).

Boil chiles anchos with tomatoes.

Add oregano, garlic and cloves.

Blend tomatoes, cloves, chiles anchos, garlic and oregano.

Boil hominy with vegetable broth at low heat for an hour, or until hominy is tender.

Use a strainer to filter out sauce and add to the boiling hominy with broth.

Add cabbage salad and tortilla chips. Enjoy with lime and radishes.

August 18, 2013


  • Chiles guajillos 
  • Tomato
  • Garlic powder
  • Corn starch
  • Queso seco
  • Corn Tortillas 
  • Cabbage salsa 
Wash tomatoes and chiles guajillos (Two chiles per one medium size tomato).

Steam them in a pot with some water. The amount of water should be based on how deep the pot is. You want the sauce to have a thicker consistency.

Blend the tomato and chiles guajillos.

Use a strain to get rid of excess pieces of tomato and chile.

You want to end up with a soft-textured sauce.

Add corn starch to thicken (if needed).

Dissolve a teaspoon of starch in a small amount of water (just enough to dissolve starch).

Heat the corn tortillas in a flat pan.

You can fry them in oil, or simply add some oil to make them more crunchy.

Submerge the tortillas in the enchilada sauce.

Add cabbage salsa.

Add queso seco.


Roll and enjoy!