Tajin Guajillo Chillies

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 ...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 Marinade3 x Guajillo Chillies, dry roasted3 x Ancho Chillies, dry roasted¼tsp Cumin Seeds, dry roasted3 x Allspice Berries, dry roasted and crushed2 x Whole Cloves, dry roasted and crushed2 x Cloves Garlic, roughly choppedSea Salt 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.