Info: Looking like a small guajillo, and often a substitute for them, the pulla is a fruity chilli, with licorice and berry undertones and with more kick than the guajillo. It is excellent in any moles or salsas where you need a fruity sweetness. They work particularly well with chicken or fish. Dry roast them first for a more intense flavour before rehydrating them in hot water for 10 minutes. These chillies are best pureed before adding to a sauce.