Guajillos are the dried form of the mirasol chile, one of the three pillars of Mexican mole and adobo (the other two being ancho and pasilla). The heat is moderate — around 2,500–5,000 Scoville, gentler than a serrano — but the flavor is deep and complex: dried berry, tea-like, with a slight bitter edge that mellows when toasted and rehydrated.

De-stem and de-seed before using. Toast the pods in a dry skillet over medium heat for thirty seconds per side until fragrant — don’t blacken them or they turn bitter. Soak in hot water for fifteen minutes, then blend into salsas, marinades for grilled meat, the broth for birria, or a finishing sauce for enchiladas rojas.

The soaking liquid is also flavorful — strain and use it as the liquid component in your blender base.