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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Pasta » Pasta in Guajillo Salsa

Pasta in Guajillo Salsa

October 9, 20197 Comments

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Pasta in guajillo salsa is an easy meal for any night of the week. Take some help from a few canned tomato products and enjoy this guajillo salsa tonight! Is it a salsa or a sauce? In Mexico, it would be referred to as a salsa, so let’s just go with it! As the cooler weather approaches, we all start to crave warm bowls of soup, chili, stews and pasta.

Growing up in a traditional Mexican household, the only pasta we ever had was sopa de fideo, conchas or rice. Now and then the occasional bowl of spaghetti.

Before I used to believe that dried chiles were only for preparing Mexican recipes, such as Chile Colorado Chile Colorado or Red Chile Pork for Tamales

Pasta in Guajillo Salsa

Take a little help from some canned tomato products and prepare this Mexican inspired guajillo salsa for your favorite Mexican dishes including pasta!
5 from 3 votes
Print Pin Rate
Course: Main Course, pasta
Cuisine: Mexican
Prep Time: 30 minutes minutes
Total Time: 1 hour hour
Servings: 4 Servings

Ingredients

  • 4 Tbs oil
  • 5 guajillo peppers stems and seeds removed
  • 3 cloves of garlic sliced
  • 1/3 white onion roughly chopped
  • 14 ounce can of fire roasted tomatoes
  • 8 ounce can of spicy tomato sauce El Pato Jalapeño flavor
  • Pinch of ground clove
  • Pinch of ground cinnamon
  • 1/2 teaspoon crushed chili flakes
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 bay leaves
  • 4 cups chicken broth
  • 2 large poblanos previously roasted, see notes
  • 12 ounces previously cooked pasta linguine or spaghetti
  • 1/2 cup cotija cheese

Instructions

  • In a deep skillet at medium heat, add oil, guajillo peppers, garlic and onion. As the oil begins to heat up, the peppers will become aromatic. Stirring often, saute ingredients for 3 minutes.
  • Transfer the chiles, onion and garlic to the blender. Add fire roasted tomatoes, tomato sauce, clove, cinnamon, oregano, cumin and salt to taste. Blend on high until smooth.
  • Pour sauce from blender back into the skillet. Add bay leaves and 4 cups of chicken broth. Stir well to combine and continue cooking at a steady simmer for 10-12 minutes.
  • Add in the roasted poblano and previously cooked pasta. Heat just until warm. Serve with plenty of guajillo salsa! Garnish with cotija cheese.

Notes

How to roast poblanos under the broiler! My least favorite job in the kitchen is cleaning seeds out of roasted poblanos! Then I had this bright idea! Why not remove the stems and seeds ahead of time, before roasting! Hey, now I am onto something great. After removing the stems and seeds from the peppers, place onto a baking sheet that is lined with a raised metal rack. Place under the broiler on high for 8-10 minutes per side or until the skins on the poblanos blister. Transfer to a clean kitchen towel and cover. Once cool, peel and slice! Ta! Da!! 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Pasta in Guajillo Salsa

I grew up enjoying El Pato salsa in various recipes that Mom would prepare. Most of which were guisados or stewed meat recipes. It’s so delicious, that you could literally use it straight out of the can for enchilada sauce or for Coctel de Camaromes, Mexican shrimp cocktail.

If you want to thicken the sauce a little, add 1/3 of the pasta water to the sauce as it simmers.

I am all for keeping the flavors traditional when it comes to my cooking. But finding new cooking methods that work, like roasting poblanos.

Next time, definitely adding some meat!

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Filed Under: Pasta, Salsa~Salsa, Sauces Tagged With: Guajillo Salsa, Pasta, Pasta Sauce, Salsa Recipes

Previous Post: « Bisquets-Mexican Bakery Sweet Biscuits
Next Post: Green Chile Beef and Potatoes. Guisados. »

Reader Interactions

Comments

  1. Robert Fox

    October 10, 2019 at 12:01 pm

    do you cook guajillos dry or do you re-constitute them?

    Reply
    • Sonia

      October 10, 2019 at 12:27 pm

      Robert, the guajillos will soften when sauteed in the oil with onion and garlic.

      Reply
  2. Robert Fox

    October 10, 2019 at 1:12 pm

    thank you

    Reply
  3. Julie Mondragon

    April 7, 2020 at 6:21 pm

    Hey there Sonia I fixed this pasta with guajillo salsa and added some shrimp as well very tasty!! This red salsa is the best💕 Thanks again

    Reply
    • Sonia

      April 7, 2020 at 9:27 pm

      Yummy Julie! Now I need to prepare some that way!

      Reply
  4. Araceli

    April 21, 2020 at 3:03 pm

    Sonia I made this today it was delicious and non spicy. In your instructions it says to add the cinnamon to the blender however, cinnamon is not listed in the ingredients. I did not add it but wonder if i should have. Thank you

    Reply
    • Sonia

      April 21, 2020 at 8:22 pm

      Oh, the cinnamon I add sometimes to my sauces and adobos. I will fix the post, thank you. So happy you liked the recipe!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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