Persuing Peppers

A woman at church brought me some dried chiles. I’m pretty sure that she got them froma local Mexican (not Colombian) restaurant that her friends/relatives run here in Bogota. Her brother took us to the small store that is next door to the restaurant, in the first weeks that we had arrived to this city. There we bought corn tortillas before we found them at the regular grocery stores closer to home. 
Now that I’ve got a stash of dried peppers, I need to find out how to use them.
Does anyone have a good recipe using the following?
"The Guajillo Chili is a relative of the pulla pepper, this thin-fleshed chile has green tea flavors with berry tones. They are a little piney and tannic, with a sweet heat. Used in salsas, sauces, soups, and stews.
Its very HOT!!"

"Chile de arbol is a relative of the cayenne pepper and shares its acidic heat and thin flesh with tannic and smoky flavors as well as grassy tones. Use chile de arbol in sauces, soups, and stews.
Its very very HOT! !"
"Chipotles are made from jalapenos that have been dried and smoked. They are sold both dried and canned in adobo, or a rich, smoky, dark reddish-brown sauce. Their flavor is uniquely delicious."
Categories: Herbs and Spices | 1 Comment

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