Main navigation

Reader Interactions


  1. I made this tonight, but I used the Herdez Red Guajillo Chile Sauce … added the cumin,mexican oregano, garlic,a chipolte in adobo, and a little water to the sauce .. was FABULOUS

  2. Hello I am a Canadian living for more than nine years in Oaxaca.
    I found this recipe after buying a bunch of Guajillos for a different meal and was looking for ideas.
    I made it basically the same but added a bit more water. potatoes, carrots, celery, chayote, mushrooms, and onion. just like in a stew from home. Simmered it for a wile and thickened it with a rue.


  3. Thank you for this recipe. I added a couple chile moritas for extra complexity (Or rather I just wanted experiment). Also I just put the salsa on the meat without searing first and stewed for 3 hours in the oven. So rich and tender with great heat. Will be making again without the chile morita to compare next time.

    • Hello Eric,

      Thank you for letting us know about your addition of morita peppers, such a great idea. Next time, I will try your version and bake as you mention.
      Happy cooking!

Leave a Reply

Your email address will not be published. Required fields are marked *