Essential simmered guajillo sauce (Salsa de chile guajillo) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 57) by Rick Bayless

  • ground cumin
  • garlic
  • dried oregano
  • broth
  • dried guajillo chiles
  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • zorra on January 12, 2018

    Never mind tacos or enchiladas. Can I just eat this with a spoon?

  • HazukaPie on March 17, 2016

    This is a delicious base to enchiladas and spread over tamales. Not so hot on it as a meat side - little too flat for that. After trying in many different dishes, I'd recommend pairing with a corn something or other...

  • Rutabaga on January 01, 2015

    I love this sauce. It might not be meant to be a "salsa" for dipping, but it's great with chips, on tacos, meats, vegetables - anything, really. Make it ahead and keep it in the refrigerator for a week of drizzling on tacos, enchiladas, and more. It's not spicy, but has a fruity, yet unctuous, flavor and super smooth mouthfeel. Updated to add: I made the veggie tacos Bayless suggests after the recipe as one use for the sauce - a mix of potatoes (I used whole baby potatoes), carrots, onion, and mushrooms (shiitakes are recommended). This was a wonderful use for the sauce, and the tacos are great topped with cotija and cilantro. Add some hot sauce if you like it spicy.

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