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Chile Guajillo is a mild to medium hot dried chilli.
Smooth-skinned guajillo chilli is one of the workhouse spices of Mexican cooking (along with the ancho chilli) and has a bright, tangy flavour that benefits from toasting.
To make a versatile red sauce for enchiladas or chilaquiles, blend guajillo chilli paste with garlic, Mexican oregano and cumin and sear the paste in a hot saucepan with a film of oil (carefully, as it splatters), stirring constantly until dark and thick. Add hot stock and simmer until glossy and brick red.
Lightly toast then rehydrate guajillo chilles to release their flavour. Wipe clean and remove stems and seeds. Open out flat and toast briefly in a dry pan on a medium heat until fragrant, then soak in just boiled water for 15 minutes. Drain and blend to a paste with a splash of water, then strain through a sieve before using. Always wash your hands after handling chillies!
Store in a cool and dry place. Avoid exposure to light.
Made in a factory than handles nuts, peanuts and sesame
Guajillo (gwah-hee-yoh), meaning ‘little gourd’, refers to this chilli’s shape.