This Chile Infused Oil is a bold explosion of flavor and is a must-have for Birria Tacos!
Why you'll love this recipe
This mouthwatering chile oil is the perfect balance of spicy and savory. Made with dried guajillo chiles and a handful of other ingredients, this recipe only takes about 15 minutes. This recipe makes just over a cup of chile infused oil.
This bold chile oil is the perfect companion for birria tacos, eggs, vegetables, soups, stews, and more!
To make this one-of-a-kind chile infused oil, you will need:
- Oil, canola or vegetable
- Guajillo chiles, dried*
- Bay leaves, dried
- Mexican oregano or marjoram
- Chicken bouillon
- Black pepper
- Ground cloves
- Garlic powder
Where I live, it's hard to find dried chiles at the store. I like to get my dried guajillo chiles from 777 Spices on Amazon. So far, these chiles have been perfect every single time!
Combine all of the dry ingredients into a dry food grinder, coffee bean grinder, or use a mortar and pestle. Grind the spices up until you are left with a mostly fine powder, some chile flakes may remain.
Heat the oil between 200 to 225 degrees Fahrenheit. Do not allow the oil to go over 225 degrees, otherwise, the spices will burn. I like to keep my oil right around 215 degrees.
Remove the oil from the heat and blend in the freshly ground spices.
As soon as the infused oil has cooled, transfer it to an airtight container.
Chile infused oil pairs flawlessly with Birria Tacos! Dip the tortillas into a mix of consommé and chile oil, drizzle it onto the birria tacos, and then add some more to the consommé!
Tips & tricks
Make sure the chiles are dry. It is super important that the guajillo chiles are super dry. They should snap apart easily. If your peppers are still bendable, put them in the oven at 250 degrees Fahrenheit for 15 to 20 minutes. Remove them from the oven and let them cool for 5 minutes. If they snap easily, they are ready to use!
Use a neutral-flavored oil. If you don't have vegetable oil on hand, you can also use peanut, canola, soybean, or grapeseed oil.
Watch the oil temperature. You'll want the oil to be hot enough to release the flavors, but not so hot that it burns the spices. I like to keep the oil between 200 to 225 degrees F.
- Mortar and Pestle. Easily grind up your spices and dried peppers with a 4-cup mortar and pestle.
Store birria chile oil in an airtight container for up to two weeks. I like to store mine in the refrigerator.
Make this for dessert
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Chile Infused Oil
- 1 cup oil canola or vegetable
- 4 guajillo chiles dried
- ½ tablespoon Mexican oregano or marjoram
- ½ tablespoon chicken bouillon*
- ½ teaspoon black pepper
- ¼ teaspoon ground clove
- ½ teaspoon garlic powder
- ¼ teaspoon sugar
- Grind all dry ingredients using a coffee grinder or dry food grinder.
- In a small saucepan, heat the oil between 200 and 225 degrees Fahrenheit.
- Remove from heat and blend in freshly ground spices.
- When cooled, transfer to an airtight container.
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Recipe adapted from Views on the road
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