Lamb with Guajilio Chile Sauce

Carnero Enchilado

Preparation info
  • 4 to 6

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

As I ate it in Oaxaca, this dish was blazing hot from the very strong guajilio chiles they have there. The guajillos we get in the North, and also the ones in the United States, are much milder, so you are not likely to set your hair on fire, though of course you could reduce the amount of chiles if you have qualms.



Rinse the chiles thoroughly under cold running water, removing the seeds and veins. Heat a griddle or cast-iron skillet until a drop of water sizzles on contact. Place the chiles on the griddle and heat, turning once or twice, just until the aroma is released, 1 to 2 minutes. Be very careful not to burn them or the dish will be bitter. Place the chiles in a bowl or saucepan and cover with boili