食谱

烹饪

1. Remove stems from guajillo peppers; discard seeds. 预留3个辣椒. Place remaining 12 guajillo peppers in large bowl; cover with 8 cups boiling water. 把碗或盘子放在辣椒上，使其浸没在水中. Cover; soak at least 30 minutes to rehydrate.
2. 用半茶匙盐和黑胡椒调味烤牛肉. Place roast in 6-quart electric pressure cooker; add reserved 3 guajillo peppers and 1/2 cup boiling water. 合上并锁上高压锅盖. 用牛肉, stew or high-pressure setting on pressure cooker; program for 90 minutes on pressure cooker timer, 根据需要遵循制造商的说明. Use natural release feature to release pressure; carefully remove lid.
3. 把阿纳海姆辣椒放在格子里，用中火加热, ash-covered coals; grill peppers, 在预热好的燃气烤架上中火加热6至8分钟, 覆盖10到12分钟，直到辣椒皮烧焦起泡. 烤玉米，不盖，15至20分钟或直到变软. 把辣椒放在大的食品安全塑料袋里. Close bag; let stand 10 to 12 minutes or until cool enough to handle. 去掉辣椒皮. 小心地在胡椒上纵向切开一条缝，保留顶部完整，丢弃种子.
4. 预热烤箱至华氏400度. Place roast in medium bowl; shred beef using two forks, discarding pockets of fat as desired. Add 1/3 cup cooking liquid; mix well. 拨出.
   在13 x 9英寸的玻璃烤盘上涂上烹饪喷雾. 从玉米棒上切下玉米(约一杯). Combine cheese, corn, carrot and cilantro in medium bowl; mix well. Divide shredded beef among 6 Anaheim peppers; top with cheese filling. 在馅料周围折叠胡椒. 把填好的辣椒并排放在准备好的烤盘里，根据需要把辣椒套在一起. 在400华氏度的烤箱里烤10到15分钟，或者直到内部温度达到165华氏度，奶酪融化.
5. 与此同时, 准备瓜吉洛辣酱, 沥干脱水瓜吉洛椒的水分, 保留半杯水. 将辣椒放入搅拌机或食品加工容器中. 加入半杯浸泡水和半茶匙盐. Cover; pulse on and off until mixture is smooth. 再处理1分钟. 通过细网过滤器过滤.
6. 把瓜吉罗酱分在6个盘子里. 上面的酱汁加胡椒. 如果喜欢，可以用黑橄榄装饰.