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.
Note: The prep time includes 30 minutes for soaking the chiles.
Tear chiles in pieces and place in a medium bowl. Bring water to a boil and pour over chiles. Soak chiles for about 30 minutes until pliable.
Add chiles and remaining ingredients to a blender and puree. You can use the soaking water to thin the mixture as desired.
To store the paste place it in a small, tightly-sealed jar or other container. Store refrigerated for about 2 weeks. This sauce freezes well too.