Camarones al Ajillo (Shrimp in Garlic and Guajillo Sauce)
By Paola Briseño-González
A classic from the Pacific Mexican coast, ajillo is the combination of the words ajo and guajillo — garlic and guajillo chile This dish makes cooking with dried chiles easy: There is no toasting or soaking, and the chiles go from dry to softened in garlicky oil in just one minute Guajillo chiles are barely spicy, which makes them a great entry-level option for the hesitant but chile-curious
