Guajillo chillies are one of the most commonly used chillies in Mexico. They are sweet in flavour with slight berry and green tea flavours and have a mild to medium chilli heat. In Mexican cooking, they are almost always paired with other dried chillies such as ancho and pasilla and they are a favourite in traditional mole sauces.
As with most dried chillies, they benefit from being toasted in a dry pan before being soaked in hot water for 15 minutes. Paired with ancho chillies they make a excellent barbecue marinade.
Mexican Chilli Barbecue Marinade
3 x Guajillo Chillies, dry roasted
3 x Ancho Chillies, dry roasted
¼tsp Cumin Seeds, dry roasted
3 x Allspice Berries, dry roasted and crushed
2 x Whole Cloves, dry roasted and crushed
2 x Cloves Garlic, roughly chopped
1. Rip up the ancho chillies (discarding the seeds) and dry roast in a pan along with the guajillo chillies for 1-2 minutes.
2. Transfer to a small bowl, cover with boiling water and soak for 15 minutes.
3. Blend the chillies with the cumin, cloves, garlic, salt and enough of the soaking liquid to make a smooth paste.
4. Use to marinade chicken, lamb or beef before cooking on a barbecue.
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