Guajillo chilis were a mystery to me until recently. As we navigate this new normal of pandemic shopping, I’ve been buying some of my groceries from the loveliest restaurants selling produce and meat. On a recent online order from a neighborhood restaurant, I saw guajillo chilis and was intrigued. This is something I’ve only seen or heard of in Tex-Mex cooking, but I had no idea how to prepare them, especially since they’re dried. I put some in my cart and never looked back. This chili is slightly smoky, not too spicy since I bought the larger milder version, and has a beautiful flavor that pairs well with any meat. So far I’ve made ground beef tacos and pulled chicken using the chilis, and it’s been nothing short of incredible. But there are some definite tricks on how to use them! Get the full recipe for Instant Pot Guajillo Chicken below.
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