Though it's more mild compared to other chile powders,
guajillo chile powder is tangy, smoky, and rich.
Ground
guajillo chile powder is found in Mexican markets and adds a complexity to the stew that regular chili powder can not.
To make your own
guajillo chile powder, finely grind about 6 large dried seeded guajillo chiles in a spice mill to yield about 1/4 cup powder.
Not exact matches
The Sauce: 3/4 cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and chopped 6 red bell peppers, stemmed and seeded 2 cayenne
chiles, seeds and stems removed 1 pasilla
chile, seeds and stem removed 1
chile piquin, seeds and stem removed 1
guajillo chile, seeds and stem removed 3 chiltepin
chiles (add more for extra heat) 3 bay leaves 2 sprigs fresh thyme 1/3 teaspoon
powdered annatto seeds (achiote) Salt and pepper to taste
• 3/4 cup water • 30 plum tomatoes, halved • 1 medium onion • 1 large potato, peeled and quartered • 1 large chayote squash, peeled and quartered • 4 medium tomatillos, husked and chopped • 6 red bell peppers, stemmed and seeded • 2 cayenne
chiles, seeds and stems removed • 1 pasilla
chile, seeds and stem removed • 1
chile piquin, seeds and stem removed • 1
guajillo chile, seeds and stem removed • 3 chiltepin
chiles (add more for extra heat) • 3 bay leaves • 2 sprigs fresh thyme • 1/3 teaspoon
powdered annatto seeds (achiote) • Salt and pepper to taste