This Chile Infused Oil is an explosion of flavor and is a must-have for Birria Tacos (Quesabirria de Res)!
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This recipe makes just over a cup of infused oil.
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
- Knorr chicken bouillon
- Black pepper
- Ground cloves
- Garlic powder
Knorr Chicken Bouillon
Using Knorr for this recipe, as well as Quesabirria de Res, is so important! Recently, I made the mistake of using a liquid bouillon. The taste was still good, but it was lacking. My favorite way to buy Knorr Chicken Bouillon is the 6-count extra-large cubes for about $1. Each cube is 1 tablespoon and it just works so easily with this recipe.
Where Can I Find Dried Chiles?
Where I live, it’s hard to find dried chiles at the store. I’ve gotten both my dried guajillo chiles and New Mexico chiles from 777 Spices on Amazon. So far, these chiles have been perfect every single time!
How to Make Chile Infused Oil
*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!
Combine all dry ingredients into a dry food grinder. My coffee bean grinder worked flawlessly until it broke:( I had to improvise and use my blender. It didn’t work as well, but it still got the job done!
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.
How to Store Chile Infused Oil
Store Chile Oil in an airtight container for up to two weeks, if it even lasts that long! We like to keep our refrigerated.
Try Chile Oil with Quesabirria de Res!
Chile Infused Oil pairs flawlessly with Quesabirria de Res! Dip the tortillas into a mix of consommé and chile oil, drizzle it onto the Quesabirria tacos, and then add some to the consommé!
Chile Infused Oil
- 1 cup oil canola or vegetable
- 4 guajillo chiles dried
- 1/2 tbsp Mexican oregano or marjoram
- 1/2 tbsp Knorr chicken bouillon
- 1/2 tsp black pepper
- 1/4 tsp ground clove
- 1/2 tsp garlic powder
- 1/4 tsp 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.
*Nutrition information is an estimate and will vary based on ingredients used and cooking methods.
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