Dried Chiles: Guajillos
FINDING: Most Mexican groceries, some well-stocked general groceries and via the internet.
CHOOSING: Unbroken, unblemished, pliable chiles with vibrant color typically have much better flavor than mangled-looking, pale or unevenly colored ones.
STORING: In a dark, cool, dry place, preferably in a sealed container, for up to 6 months; for longer storage, freeze in a sealed container for up to a year.
- Chicken Enchiladas in Brick-Red Mole
- Yellow Mole with Grilled Fennel and Portobello Mushrooms
- Slow Cooker Lamb Barbacoa
- Grilled Salmon in Toasty Peanut Salsa
- Greens and Beans with Red Chile and Fresh Cheese
- Red Chile-Tuna Tartare
- Short Rib Caldo
- Oaxacan-Style Lamb Pit Barbeque
- Guajillo Chilaquiles
- Grilled Skirt Steak Salad with Mango and Arugula
- Beef Tenderloin Stuffed with Shiitake Mushrooms and Swiss Chard with Guajillo Sauce
- Red Chile Seafood Soup
- Nopal Cactus with Caramelized Onion, Guajillo Chile and Fresh Cheese
- Yellow Mole Empanadas
- Brothy Oaxacan Yellow Mole
- Fish a la Talla
- Pork Cecina Tacos
- Grilled Shrimp with Mole Amarillo
- Devilish Shrimp
- Potato and Greens Tacos with Toasted Red Chile