Chile guajillo

Tart chilli water breaks down connective tissue over a long, red braise.

Dried chilli, long braise, consomme on the side. Jalisco settled this.

Dried chilli fruitiness needs a bitter herb, not more sweetness.

Guajillo brings acid and colour, ancho brings sugar. Neither works alone.

Toasting turns allicin to sweet diallyl sulfides; that against berry tartness is adobo.

Musk grounds the fruit note so the sauce does not taste like juice.

The chilli is already sour; lime sharpens it rather than adding anything new.

Shared acid and lycopene. The chilli deepens the colour, not the heat.

Fruity dried chilli toasted and ground into the dough, not onto it.

Toasted and blended into the braise; fruity heat soaks into the corn from inside.

Dried chilli fruitiness and dried herb bitterness both need toasting first.

Berry-tart against bitter roast, the half of mole nobody credits.

Bitter peel and tart chilli; the marinade for pork before it hits the spit.

Both dried, both tart, both red. One drinkable, one not, blended anyway.

Sour cherry and guajillo share the same tart-berry register almost exactly.