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Chilakil from the
Southeast ??

We know that this name doesn’t mean anything to you “chilakil from the southeast”. In fact it is possible that you may be thinking that you are going to prepare some chilaquiles with Yucatecan style.

Well, this recipe is another story because it consists of a tasty adobo that is prepared based on guajillo pepper. This adobo is perfect to smear on all type of meats or fishes, before baking them or roasting them on the grill.

The result that the chilakil from the southeast gives to the meat is a slightly touch that is spicy and spiced... it also makes it very aromatic and it fills it with warm colors.

– As it can be imagined this adobo is typical of the Yucatan peninsula, that’s why its name makes reference to the southeast of Mexico. And although you don’t believe it is well written as in Yucatan the term “chilakil” is used to refer to different preparations like adobos and broths.

About the Recipe

  • In this recipe you are only going to work a bit with some guajillo peppers and then everything is blended – you won’t have any problem.
  • The guajillo pepper is combined with achiote paste, which you can prepare with us so your chilakil from the southeast will have a fresher and homemade taste.
  • In the recipe black peppercorns are used because they are more aromatic. Although they could be substituted for 1 teaspoon of ground pepper.
  • To make this preparation you will need of about 15 minutes.
  • This recipe will yield 1/2 qt of chilakil.


  • 6 Guajillo Peppers (2.1 oz)
  • 1/2 Achiote Paste bar (1.7 oz)
  • 1 Garlic Head (2.1 oz)
  • 4 Cloves
  • 1 tablespoon of Oregano
  • 4 Black Peppercorns
  • 1/2 tablespoon of Salt

  • Cookware

  • 1 Saucepan
  • 1 Griddle
  • 1 Blender
  • 1 Chopping Board
  • 1 Tongs
  • 1 Kitchen Spoon
  • 1 Knife

  • Directions

    Work with the Guajillo Peppers

    1. Discard the seeds of 6 guajillo peppers.
    2. Put on a griddle over medium heat the 6 guajillo peppers with the ones you worked and roast them for approximately 1½ minutes, until all their sides are lightly roasted; move them regularly with some tongs.

    Don’t roast the chillies for a long time because its flavor becomes bitter

    1. Transfer from the griddle to a saucepan, with the tongs, the guajillo peppers that were roasted and cover them with water.
    2. Bring the saucepan water to a boil over high heat.
    3. Leave the guajillo peppers cooking in the boiling water for about 4 minutes, until they soften.
    4. Transfer from the saucepan to a blender, with a kitchen spoon, the guajillo peppers that were cooked and reserve.

    Blend All the Ingredients

    1. Separate the garlic cloves from 1 garlic head, peel them and put them in the blender.
    2. Also add in the blender:
    • 1/2 Achiote Paste bar.
    • 4 Cloves.
    • 1 tablespoon of Oregano.
    • 4 Black Peppercorns.
    • 1/2 tablespoon of Salt.

    1. Blend very well the ingredients.

    A Tasty Adobo

    Recommendation: Would you like to substitute the achiote of the shrimp brochette for this adobo.

    Did you like the Chilakil?  

    Condimented Mexican Recipes

    Red Pozole with Pork
    Chicken in Adobo
    Spicy Cecina
    Shrimp Chilpachole

    The “Don Enrique Guajillo Peppers” have a divine color and its flavor is even better.

    The “El Yucateco Achiote Paste” has a lot of flavor and the color that is gives to the food is beautiful.

    In this recipe many chillies are roasted therefore you will need a large griddle like this one.