Rick Bayless Seared Beef Tips with Guajillo Chile Sauce & Caramelized Onions
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- Опубліковано 16 січ 2022
- RECIPE 👉 www.rickbayless.com/recipe/be...
It's true I'm prone to occasional hyperbole but I really do think this is one of Mexico’s most iconic flavors. Nowhere else in the world makes a chile sauce like this-focused, balanced, pure rusty-red goodness with a gentle glowing heat. This is related to a northern Mexican dish called carne con chile colorado, though that dish uses the colorado chile (similar to New Mexican chiles), which has a less robust flavor. And here, I’ve enveloped seared cubes of steak in that beautiful sauce, rather than use less-tender cuts that need a long braise in it. The sweet crunch of the caramelized onion offers the perfect counterpoint to vibrant red chile and savory seared beef.
I used to stay up late and watch ‘Mexico, One Plate at a Time.’ Now I remember why! Thank you for this great recipe!
"Symphonic in its taste." Rick, you're a maestro.
@9:50 *"the one that got away."*
I made this dish tonight as written/following the video and it was so easy and delicious! Thank you for another amazing recipe!
Glad you liked it! Thanks for letting us know.
Rick, I cannot thank you enough. You've made my life better.❤
For the elimination of doubt, this is ridiculously good dish and you should make it yourself.
Thank you Rick!!! I’m gonna try thanks a million
Wow looks amazing!!! Thanks for sharing this recipe 😋
Whoot! I have everything at home to make that tonight! Great dish, great timing! Thanks for video!!
Amazing recipe.
You helped me really understand cooking with chiles. It was an absolute mystery to me for the longest time, despite how much I wanted to learn. No idea why it was so difficult at the time, but it is what it is.
I don’t go through Chicago as frequently anymore, but when I did I always made it a point to stop at your spot there. In the mean time I do prefer to cook for myself when I travel and pick up your “helper” sauces. When I can’t do what I would at home, having those is a life/sanity-saver!
This made me hungry to cook some ribeye a la bayless!
Thank you. Glad I could help you understand and I hope you find it as rewarding as I do.
I'm making this. It sounds like birria, but faster. The sauce idea is genius for vegetables. How about a hamburguesa torta or Mexican meatloaf with that wonderful sauce? I'm going to make that sauce for chillaquilles, too! Muchas Grasias!
How about Chipotle Meatballs? www.rickbayless.com/recipe/chipotle-meatballs/
Saludos desde Querétaro chef, un placer ver sus videos y amor por la cocina mexicana
This was so rich n deep n flavorful, and as said by others Thank you for another amazing recipe! i would love to see you in more places about food sourcing and traditions and locations, a piece of your knowledge!
OMG this is SO AWESOME!
I think I’m going to make a huge batch of the sauce, the most time consuming part, and freeze for fast weeknight meals.
I will be making this for the sixth time this week, it's become my go to dish for guests who've yet to experience it. I do add some mushrooms to the onions because I think they pair well. After first serving with white rice I now use mashed potatoes and circle with cooked carrots. Delicious!
Six times in a week? Got to be a record. Thanks for watching!
I love this recipe. This sauce is easy to make compared to a full blown mole but still has an amazing depth of flavor. I used it over a basic roasted chicken leg quarters along a cilantro-lime cabbage salad and it was amazing and easy. Another great recipe from Rick. Thanks!!!!
NomNom! Love Guajillo Sauce, this version looks delicious!
Awesome . I’ll make this. I have bags of the dried peppers. I also made the chili powder from my quajillo peppers too,
Going to try this with Tri tip tonight, very excited!
I love red sauce. I could drink it when I make tamales.
I learned so much from this episode. Love your videos!
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
This would be great on a bed of pasta or toasted rice.
9:49 Rick, you found the chunk of meat on your salt cellar, but need to check the bottom of your shoe for that other missing chunk of beef ;-)
gracias
this is good stuff. I make so much that it's a staple. I've never made it the same, twice. I've always got various peppers to add to the guajillo, and fermented sauces as well to compliments one way or other.
So glad to hear that.
Guajillo sauce is 🔥🔥👍👍
Give me this dish and I'm happy. This is a great video and I like the part where you mentioned the different regional variations.
Thanks, Norman. Now you have to try cooking it and report back to us here!
That looks delicious 😋. The next time I make a batch of chili, I will try the guajillo Chile's. What do you all think?
I started some guajillo chili pepper plants with seeds from a large package of guajillo chilies. I've always wanted to know if those seeds would sprout. Low germination %, but I've got 5 plants. I will have to try this. It's the Mexican chili side of Hungarian gulash quick cooked with tender cuts of beef. It's sounds lovely. I would like to see what you eat it with. It makes me want to put some guajillos in my gulash, too. Interesting that you did the sieve thing. Guajillos have my favorite complex fruity chili flavor, but with nasty tough skin. I usually cook them and do the stick blender thing ( I get all over me if I use a jar blender). I never thought about sieving out the skin (too lazy I guess), but you are also only soaking them. I think of that doc (Steven R Gundry) that tells you the lectin is in the skin and the seeds are bad for you. I never toast my chilies though. I think that would make them bitter. (Mine never are). I did dry some guajillos in my dehydrator to grind up for chili powder for use in some applications.
Oh man I’m making this!
Let us know how you did!
Enjoying that rolled steel pan and the curve of its handle- was that a travel find?
Definitely on my list of dishes to make (it seems like half of what I cook is from your recipes!). I would love to have seen you “Julia Child” that one escaped piece of ribeye :)
Looks amazing - what would be a good to serve this with?
I’ve been a fan for years and your essentially simmered guajillo sauce has been a favorite for many dishes. I can see why Mexican markets have such large bags for sale. Lately I have been adding tomato sauce to the guajillo because it just seems a bit harsh. I’m wondering if you can suggest why I need tomato to mellow it when you don’t? Over toasting? Over searing? Maybe my palate changed. I’m glad I discovered your channel.
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.
Made it tonight, crowd pleaser!
The recipe looks delicious!! I am planning on making it this weekend. Do you have any suggestions on what to serve with it?
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 make a Chile Colorado that is very similar
You are a father figure to me
Hi Rick, I was thinking about making this dish.can I use chicken, instead of meat and for the broth, use chicken broth.
Is there any benefit to using a food mill? I make a similar sauce for braising pork butt. I run the guajillo / beer / tomato sauce through a food mill instead of a blender/strainer. I feel like that maximizes what I get out of the chilis. It's generally not bitter, but I do have to add sugar at the end. I assumed my sweet tooth was affecting the seasoning. I'm going to try this recipe instead of pork sometimes, since it's a lot faster.
Please tell me where I can buy that cast iron skillet! thank you =)
My favorite Mexican restaurant made octopus in gaujillo sauce, though they left whole pepper skins in the sauce and I have yet to see a recipe that I judged to be a facsimile of that dish. Might try this sauce with squid or octopus.
Can I ask you why red onions? Is it a preference? Or traditional to the area?
RIP to that little chunk that flew out and didn’t make the pan 💔
😂
What brand is that frying pan? Thanks.
I love guajillo sauce and this one looks delicious! Can you use chicken breast instead of beef?
I tried it and it's not that great. Green tomatillos and jalapenos are a much better match with chicken.
@@GuyIncognito486 thank you!
Liked the video, do you serve it with anything or do you eat it like a stew
😬😬😬😬
Can't ever go wrong with flour tortillas and Mexican rice 🤤
I have a question. When straining “things” through a a strainer, I have gotten a lot of the focus liquid by shaking the strainer until all the solids consolidate into a small ball. Then i will force it through the strainer.
Please let us know why this is not good.
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!
Dropping the chilies in the hot oil into the lexan blender jar - can it damage the lexan?
am I the only one that would love to see him and Linda Vater make a video together...
I'm trying to cut down calories Chef Bayless, would skinless boneless chicken breast work well with the sauce. Also, I'm glad you mentioned vegetables will go well with the sauce too! Thank you so much for sharing, always making my mouth watered💝
Amazing dish, but what should I eat with this?
Also.. Is this supposed to be eaten with rice? Tortilla?
I would have rice and a nice green salad or, beans and green salad. Oh, and a nice glass of red wine 🍷 too.
I tried this recipe today for the first time. I didn't spring for tenderloin or ribeye. Too dear these days, but it was excellent with sirloin. It does dirty up your kitchen though ! Anyone else who's made this-- it screams for a side dish. What else did you guys serve ? I have plenty more to eat tomorrow :D
I would serve this with a tortillas, salad, avocado, Spanish rice and beans
Definitely go with some Charro beans!! And corn tortillas!
Would deer stew meat work with this recipe or should it be slow cooked before adding in the sauce??
Probably, be good to slow cook it in the sauce. That way you have a fuller melding of the flavors.
I’d love to know who makes the rolled steel skillet…
I keep waiting for your flour tortilla recipe.
Coming soon!
This seems to be very close to southern corn pudding
At 7:15 the instruction is to reduce the sauce so it thickens. Is it just evaporation that causes the thickiness? When I made a similar dish --chile colorado--I brought the sauce to boil, then covered and reduced to low. However the sauce never really thickened ---until the next day for leftovers!
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.
What kind of cast iron pan is that?
"I have a ribeye, but you can use NC strip. Any steak will work."
Me: "I have one of these buy-one-get-one round roasts left. Steak-like enough for me."
That looks like a Blue Steel Skillet from Seattle
😍😍😍
Hi. Amigo mmmm delicious i.love you
I would suggest a temp of about 150 or so. Remove from heat, place on dish, cover with foil. It will continue to cook to temp. You'll get a juicer chicken. If you pull them off at 165, they'll continue to cook and will be overdone.
Would you cook deer meat the same as the beef??
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.
haha i was waiting for you to notice the meat that fell ontop of the salt. onepiece also fell o nthe floor 😄
I think I may have seen a similar dish before - is it ever made with pork in place of the beef?
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 " 🤔 "
#rickbayless have you ever been to Sault Ste Marie Michigan?
I’m sure you’re making a more traditional method but if you broke the Chili’s down into smaller pieces wouldn’t they toast more evenly? Also if you boiled the chili’s before blending, rather than after it would be smoother right
He invited to the quinceanera!
What's the difference if you leave chili skin in?
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.
You’re supposed to wipe your eyes after taking the seeds out of the chilies, it makes the sauce taste better.
I'll keep that in mind. 🙄
WELCOME TO MY HOUSE
I know they aren’t Mexican, but can you make pupusas?
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.
🐯
What can I serve it with? You bout some flour tortillas?
Corn or flour homemade tortillas cooked ahead.
Mexican name for this dish?
Puntas de Filete al Guajillo
Rick, why not sear the steak before cutting it? More browning is always better.
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
Isn’t this a chili colorado basically?
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.
you dropped a piece of rib eye on the floor
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
Rick, why not just pan fry the whole steak and then cut into small bites?
This food business is all well and good.... but how does Rick Bayless feel about that epic collapse of the Dallas Cowboys this weekend??? 🤔
😆 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.
guajillo: the "g" is silent
Thanks Karen
No it's not.
Hot tap water?? Momma said don't cook or drink hot tap water.
wheres the beef...oh wait.. it fell off everywhere
Chef faux pas, blue mats are for seafood, red mats are for beef.
I loved Rich until I watched this video. It’s time for him to be replaced with authentic cooks. He was a gateway in his day.