Along with anchos, they're the most commonly used chiles in Mexico (and in my kitchen). What the anchos are to 'deep' and 'rich', guajillos [gwah-HEE-yoh] are to 'spicy' and 'dynamic'... a puree of toasted, rehydrated guajillo sings with a chorus of bright flavors that combine spiciness, tanginess (like cranberry), a slight smokiness and the warm flavor of a ripe, juicy, sweet tomato; the flavors go on and on.
Guajillo chiles are moderately hot chiles with a smooth, shiny reddish-brown tough skin. They need to be soaked in water longer before using it for cooking.
Selecting and Buying
Preparation and Use
Guajillos are usually lightly toasted on a pan before using and then soaked in water for a few minutes to soften the leathery skin.
Conserving and Storing
Store the chilies in an airtight container in a cool dry place.