Guajillo Chile ~ All Purpose Red Chili Guajillo chile peppers are very common to Mexican cooking. Along with anchos, they're the most commonly used chiles in Mexico. What the anchos are to 'deep' and 'rich', guajillos 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. The Guajillo chile pepper rates between 2,500 and 4,000 Scoville units on the heat index. Its fruit is large and mild in flavor, with a small amount of heat. Guajillos are used to make many flavorful sauces and salsa for tamales. The dried fruit is seeded, soaked, smashed to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.Guajillo Chile Sauce Recipe 3 2/3 cups broth 6 Garlic cloves 16 Guajillo chilies (about 4 ounces), medium dried 1 tsp dried Oregano 1/4 tsp Black pepper, ground fresh 1 tsp Salt 1 1/2 tsp Sugar 1 1/2 tbsp Vegetable oil 1/8 tsp ground Cumin Roast unpeeled garlic in a skillet for 15 minutes. Cool, peel. Remove stems from Guajillo Chiles, remove seeds, open flat and toast chiles in the skillet a few at a time until they tan. Add Guajillos to a bowl of hot water and rehydrate for up to 30 min. Blend chilies, garlic, oregano, black pepper, 2/3 cup broth. Heat oil in a medium pot and when hot pour chile puree in pot. Cook stirring constantly for 7 minutes then stir in remaining broth, slightly cover and simmer for 30 min. Stir occasionally. Add more broth to desired consistency and season with salt and sugar to taste.
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