Rick Bayless Seared Beef Tips with Guajillo Chile Sauce & Caramelized Onions 

Glad you liked it! Thanks for letting us know.

Thank you. Glad I could help you understand and I hope you find it as rewarding as I do.

Six times in a week? Got to be a record. Thanks for watching!

How about Chipotle Meatballs? www.rickbayless.com/recipe/chipotle-meatballs/

Thanks! Subscribe, won't you? More good stuff every week.

@@rickbayless Wow i was 100% sure i already did! Going to Mexico from Sweden on thursday! cant wait

So glad to hear that.

Thanks, Norman. Now you have to try cooking it and report back to us here!

Let us know how you did!

Over browning the garlic can make it harsh. I don't like browning garlic at all, I only soften it on a low heat. Just my 2cents.

😂

Hi Suzanne! Try a White Sweet Potato (Camote) Mash. Here's a recipe: www.rickbayless.com/recipe/camote-mash/

A mexican would serve it with tortillas and beans... But camote (sweet potato) looks like a great option!!!

I tried it and it's not that great. Green tomatillos and jalapenos are a much better match with chicken.

@@GuyIncognito486 thank you!

😬😬😬😬

Can't ever go wrong with flour tortillas and Mexican rice 🤤

I would serve this with a tortillas, salad, avocado, Spanish rice and beans

Definitely go with some Charro beans!! And corn tortillas!

A rehydrated pepper has a waxy unpalatable skin, the seeds that didnt come out when you took the top off and shook them out (helps prevent bitterness, and he doesnt mention that step), and the rehydrated flesh. If you dont scrape, stir, and press and only do what you describe youll leave behind that yummy flesh and have a waterier chile, plus youll find little red stains everywhere. Your enchiladas will be mushy and chile colorado will be too soupy, and this dish we are watching will be too soupy. You can, however do that you describe and pass it through the blender one more time with just a little more of the chile water to extract all the pulp if you've got dexterity issues or arthritis but again itll be a thinner sauce. (My grandma did this to avoid wasting anything because she was very poor and had alot of bellies to feed. You can also use the type of foodmill italians use for tomatoes just dont blend as long or else you will have the pulp in your sauce. Another tip: Dont add your mexican oregano until the end to avoid bitterness also. Its very pungent and all you need is a pinch for one batch, crushed/rubbed between fingers. Have fun!

I would have rice and a nice green salad or, beans and green salad. Oh, and a nice glass of red wine 🍷 too.

Coming soon!

😍😍😍

Yes, it is always the case in cooking. You boil out the water so whatever you cooking is less watery (i.e. thicker)

Yes, in covering the pot, liquid cannot really evaporate and since it's a sauce there's nothing to absorb the liquid. If you try this recipe, the sauce will thicken up slowly over the course of 30 minutes, uncovered.

I'll keep that in mind. 🙄

Probably, be good to slow cook it in the sauce. That way you have a fuller melding of the flavors.

Yessir! If you fry pork chops or pork steaks and stew them about 45mins, toss in cubed potatoes at the 30 min mark and add your guajillo/new mexico chile sauce and a pinch of oregano at the end youll have chile colorado. Different parts of mexico or different generations will call it chile rojo. Colorado is an antequated word for rojo. So if your grandmas really old and from the ranch, youll hear colorado which is what i grew up with and it throws people off to hear you say it. Theyre like " 🤔 "

You can, depending on if your using back strap or not. Also, I would suggest soaking it in milk to help take some of the "gamy" taste out of it. If you use a tougher/potentially tougher piece of meat (something close to a chuck roast), this sauce would be great to slow cook the meat in. With such a bold sauce, it will have a tendency to over power the flavor of the meat.

We do pupusas in Mexico too, but we use other name they are called gorditas de frijol or gorditas de queso depending of the filling. Although the regular gordita is made with lard and bits of pork rinds.

guajillo skin doesn't break down when you cook them. You'll have bits of skin in your final sauce to spit out -- think peanut skin, but thicker.

Corn or flour homemade tortillas cooked ahead.

yes and less likely to have issues of 'stewing' vs 'browning'

Perhaps he wants the flavor of the beef to influence the onions when he browns them and to be part of the overall flavor once the sauce and steak is added back?

Waste of time. You brown all four sides when it's cubed so it's just wasted effort even if you don't burn it

Puntas de Filete al Guajillo

Yes to a certain degree. Just different chilis. And chili Colorado, you would cook the meat/sauce together, for a longer time. If you get into 'Mexican" cooking, you will find a lot of the dishes use very close to the same ingredients, just in different proportions. Just like most ethnic cooking.

😆 If he's like my husband, he is heartbroken, for sure. So I made this for supper tonight and he's all better. It was amazing.

Thanks Karen

No it's not.