Recipes: Guajillo

An amazing Pork main dish using the red chilli sauce recipe from our website. This delicious combination of pork tenderloin and chilli sauce made from Guajillo chillies can be served with rice, or used as a filling for flautas, chiminchangas, burritos or tostadas.

Mole sauce is a rich chocolate sauce flavoured with chillies and spices and a whole host of other ingredients. This particular recipe is a famous traditional recipe from the Martinez family of Oaxaca City and is served every day at their wonderful restaurant Casa de la Abuela. It uses Ancho Poblano and Guajillo chillies. Mole is traditionally served with Turkey but can be used with Chicken or Pork. Mole sauces are thought to originate from the state of Puebla east of Mexico City. The exact origin of Mole Poblano is disputed but one of the more interesting stories is that it was served to Cortez and the invading Conquistadors by the Aztec King Moctezuma who thought they were Gods.

This is probably the most versatile version of the red chilli sauces and is made using Guajillo chillies. It also shows the important technique of toasting dried chillies on a griddle pan which develops the flavour. This sauce can be used to make red enchiladas, enchiladas rojas, with any preferred filling; with cooked pork to make carne con chile Colorado; and also with string beans or potatoes to make simple Lenten dishes.

Mole sauce is a rich sauce flavoured with chocolate, chillies, spices and a whole host of other ingredients. This particular recipe is a famous traditional recipe from the Martinez family of Oaxaca City and is served every day at their wonderful restaurant Casa de la Abuela. Mole is traditionally served with Turkey but can be used with Chicken or Pork. Mole sauces are thought to originate from the state of Puebla east of Mexico City. The exact origin of Mole Poblano is disputed but one of the more interesting stories is that it was served to Cortez and the invading Conquistadors by the Aztec King Moctezuma who thought they were Gods.

Words cannot describe how truly delicious Flautas are! They are assembled in a similar manner to Enchiladas though less filling is added and they are wrapped more tightly before being deep fried in corn oil to give a wonderful crisp finish! You can use different sauces in their preparation - see the ingredients section for links to the sauces.

This is the salsa of all salsas and has been lovingly created for all you dedicated chilli connoisseurs who are bored with the usual supermarket options and want to make a deliciously textured, flavour packed salsa fresca. Bursting with the flavours of ancho chillies, guajillo chillies and chipotle chillies that hit your palate individually to finish with a smoky after flavour and chilli kick. Make sure you keep it chilled until serving for full enjoyment.

Tostadas are great party food. Tortillas are fried until golden brown and then used to layer different ingredients into a stack of 3 or 4 high. Usually made from corn tortillas though in some areas wheat tortillas are used instead. They look great on the table and are perfect for sharing!

Refried beans are a staple at meal times in Mexico and are great as an accompaniment or when incorporated into Burritos or Tostadas. The type of bean used varies from region to region and our version using the pinto bean is typical of what you would find in Northern Mexico. A great variation is to substitute half the pinto beans for black beans. This recipe makes use of Guajillo chillies for heat and extra depth of flavour.

Enchiladas are a traditional Mexican food, easy to prepare and incredibly delicious. On this recipe page we include 3 variations using our 3 different sauces though the assembly and preparation are much the same. For perfect side dishes see recipes for refried beans, guacamole and salsa.

Pozole is another traditional dish of Mexico and is eaten a lot around the Christmas period. In Mexico they use a special type of corn that isn't widely available in England so we have had to adapt this recipe to use normal sweetcorn instead. If you want your Pozole to be a little bit spicier simply add more of the Guajillo chilli based red chilli sauce.

Used to marinate meats and fish Adobos can also be easily turned into sauces for dipping or adding to tacos, enchiliadas, flautas and burritos. This recipe features pasilla, cascabel and guajillo chillies so the flavour is diverse and delicious!