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.
- Brick red colour
- Smooth + equal skin to flesh ratio
- Notes of: green tea + berries
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 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. For a more subtle heat, add whole chillies directly to whatever you're cooking, removing before serving. Always wash your hands after handling chillies!