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Guajillo chiles, common in Mexican recipes, are a moderately spicy chile, usually found dried in Hispanic markets. Brick red guajillos have an interesting smoke-and-spices flavor, which some liken to burnt chocolate. I personally think they smell a bit like fresh tobacco (I grew up in Durham, North Carolina, where I could smell the brightleaf from cigarette factories downtown), and love the way they add complexity to the simplest of dishes.
The best way to cook with the guajillo is to toast it lightly to draw out and deepen the flavors. Lay a few chiles at a time in a cast iron pan over medium-high heat, toasting for a few seconds on each side, until the chile begins to inflate and gives off a strong scent. Remove the stems and seeds before using.
I like to put the toasted guajillos in the blender with cooked tomatillos and a bit of salt for an easy, striking sauce for roast pork or chicken.
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6-17-2008 @10:05PM Luis Antono said... Oh! oh! oh! add some guajillos strips to mashe potatoes, love ´em like that =)... or how about a guajillo-compound-butter?
And btw, I´m not entirely sure, but guajillos are ONLY dried the fresh one is called chilaka; it´s the same sort of relationship as the jalapeño and chipotles (except for some fire involved)
and.. some spam.. well not really this time it´s a post about a chile used for mole =) (be warned, it´s in spanish)
http://www.lavacahacemu.com/2008/02/fotos-de-comida-chile-chilhuacle-negro.html
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