Guajillo chile are about 12cm long & 2 to 4cm wide with a mild to medium flavour & thin dried-cherry coloured smooth skin. They have excellent flavour; sweet, tangy & spicy, and play well with Ancho chile, being an essential ingredient in Pozole Rojo.
So what can you do with them? Deseed & remove the stem, toast briefly in a dry frying pan & soak in hot water until soft, then drain & blitz in a blender or food processor (adding a little stock if necessary) and you've got the basis of a cracking sauce for enchiladas, chilli or spicy patatas bravas style potatos. Or chuck in a blender with a can of chickpeas, a couple of cloves of garlic & the juice of a lime for a tangy houmous.
Or you can shred & fry with onions & garlic, add a cup of rice & 2 cups of vegetable stock & simmer until the rice is done (stirring in some sweetcorn & green beans at the end of cooking)
Om Nom Nom