Here is a recipe for making your own adobo seasoning at home. It's super simple, only 5 ingredients. Use the seasoning as a rub for meats before cooking. It can also be used as a pre-seasoning. Rub the seasoning on the meat then refrigerate overnight before cooking.
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.
Use this simple spicy Cinnamon Chipotle Butter on steamed vegetables. I've used it as a dip for fresh apples. If you can't find chipotle paste you can easily make your own. The recipe link is in the ingredient list on this page.
In Mexico, crema is unpasturized cream, thickened naturally by the bacteria found in fresh cream. The product is very similar to French creme fraiche. Crema is normally has a "pourable" consistency and used atop tamales, enchiladas or even chilaquiles (Quick Tortilla Casserole). This chipotle version add a nice amount of heat to make a spicy version.
Fresh jicama, tomatillos and mango are topped with a spicy vinaigrette that includes vinegar, lime juice, garlic and coriander.