Use guajillo paste to flavor an sauce, soup or stew. You can use this same recipe to make a paste out of any type of chile. This is a very basic paste.
Toast chiles on a hot comal or cast iron pan for just a minute or 2 on each side, do not allow to burn. Alow to cool.Split the chilies and remove the seeds. Soak in hot water for 10 minutes. Remove from the water and puree into a smooth paste. Stores well in a tightly sealed jar, refrigerated for several months.
This method works for any type of chile. Chipotle chiles (meco) will require a longer soaking time.