De-Stemmed Guajillo Chiles
Guajillo Chiles are widely popular in Mexican cooking, coming in second to the famed ancho chile. With a fruitier flavor than many other peppers of its kind, this variety adds a tangy, berry-like punch to its spicy repertoire.
Rinse and soak in hot water for 10 minutes to rehydrate or add to recipe that will cook at least 10 minutes.
Dried guajillo chiles.
The traditional brothy, chile-based soup pozole is one of Mexico’s best-loved dishes. The heat level of this version is moderate, emphasizing the lighter, fruity notes of the ancho and guajillo chiles. Traditional garnishes are added at the table, lending extra texture, flavor and acidity to this bright, flavorful soup.