While you can make guajillo (or any) chile paste with just the dried chiles you can create a more flavorful finished sauce by adding some additional ingredients. This is a slightly more complex paste that includes tomato paste and garlic.
This sauce can be heated and thinned with some broth to create a nice sauce for enchiladas or over roasted meats and chicken.
Combines garlic, butter, chipotles in adobo sauce and cilantro.
Smokey chipotle chiles in a rich tomato sauce spiced with vinegar and onion. This is a quick version from Mark Miller's "The Great Chile Book".
Use this guajillo butter on vegetables, or any chicken, fish or meats.
Jalapenos en Escabeche are pickled jalapenos which are very popular in Mexico as well in the United States. This recipe includes carrots and onion and uses garlic, peppercorns for the seasonings. Serve escabeche along side most any Mexican food including tacos and burritos.