Beef enchiladas – again (but this is about the chillies)

Yes, I’ve written about this dish before, it is one of my favourites but this time I am really writing about the chillies I used, rather than the dish itself.

This one uses dried Mexican chillies from The Spicery and the varieties I used were Ancho, Chipotle and the Guajillo.

I love these dried chillies, they have a wonderfully concentrated flavour and each variety is different.

Chipotles are smoked and add warmth and depth, guajillos are sweet and have a deep red colour and anchos are mild but have a lovely fruitiness.

There are other varieties, such as pasillas, they are all worth trying.

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