Ancho Chilies are dried, poblano chilies. They have a somewhat sweet, almost raisin-like taste which have medium heat. For added heat you can leave in the seeds.
Guajillo chilies are thick, leathery, dark/reddish-brown chilies. Because of their thicker skin, they generally need to be soaked a bit longer. Guajillo peppers have a mild to moderate amount of heat.
These chilies are available in most Latino or Mexican markets. They can also be ordered online. For less heat use only one guajillo chili.
When working with chilies, it's best to wear rubber gloves so your skin doesn't get irritated.
(2) CREOLE SEASONING MIX: This spice mix will keep for months in a sealed container. It's nice on grilled fish, chicken, meats and vegetables.
2 1/2 tsp. smoked paprika
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. black pepper
1 tbsp. cayenne pepper
1 tbsp. dried oregano
1/4 tsp. ground cumin
1/8 tsp. ground coriander
In a small bowl, combine the spices and mix together.
(3) CORN TORTILLAS: In a pinch, you can use store-bought corn tortilla chips. The end result with not be the same though, as the fresh, crushed chips add really nice texture to the soup. They also add a more authentic taste to the soup.