Guajillos, along with anchos and pasillas, are the main three dried chiles used in Mexican cooking. They have a big, tart, resinous, slightly bitter flavour (like unsweetened chocolate or espresso) and a very thin skin. To prepare; wash, remove stem and seeds, toast very lightly (over-roasting will burn the chile and make it bitter) by tossing in a dry skillet until slightly puffed, then soak in hot water for about 20 minutes. Use in soups, sauces, stews, rice and bean dishes, chile con carne, etc.
