Tear the stems off the Guajillo chillies and Ancho chillies, shake out the seeds, then toast the pods in a dry pan over medium heat until they puff slightly and smell of raisins, about 1 min. Don't let them blacken or the adobo turns bitter. Soak them in just-boiled water for 15 min.

⚠ If they darken fast, pull the pan off the heat — burnt guajillo ruins the whole batch.

• Guajillo chillies
• Ancho chillies