Guajillo Paste: 

1. Begin by toasting the guajillo chiles in a small saucepan. Once the peppers become fragrant, cover with water and bring to a boil over medium high heat. Once boiling, reduce the heat to a simmer and cook for 10-15 minutes or until very soft.
2. Add the black garlic to the mixture and use an immersion blender to blend the peppers and black garlic into a smooth puree. Reduce the sauce by half over medium heat.  Reserve sauce for later use.

‍Stuffing: 

1. Preheat an oven to 350°F (175°C). Grease a 9x13” (23x33cm) baking dish. 
2. In a medium saucepan or saute pan over medium heat add the butter and let it melt. Once melted, stir in the onion and celery. Season with salt and pepper and cook until the onions and celery soften. Remove from heat and set aside. 
3. In a large saute pan over medium-high heat add the chorizo. Sear the chorizo, breaking it up into smaller pieces with a metal turner or wooden spoon, until it is browned, about 4-6 minutes. Stir in the sage and thyme to combine and then immediately deglaze the pan with 1.25 cups (300ml) stock. Stir and scrape the bottom of the pan to release the fond and stir to combine. Remove from heat and set aside. 
4. Add the remaining 1.25 cups (300ml) stock to a medium bowl. Add the eggs and whisk until homogenous. Set aside. 
5. Add the dried bread to a large bowl along with the onion and celery mixture, making sure to scrape all the butter into the bowl as well. Toss to combine. Next fold in the chorizo mixture, including all of the liquid. If the mixture is still hot at this point let it cool slightly and then fold in the stock and egg mixture followed by the parsley and flakey sea salt and pepper to taste. Add everything to a 9x13” (23x33cm) baking dish, spreading it into an even layer. 
6. Spoon some of the guajillo chile and black garlic sauce over the top and bake in the oven for 35-45 minutes or until the top is browned and crispy and the inside is just cooked through and set. The guajillo paste will look like it is burnt, but don’t worry it is not. 
7. Let the stuffing cool slightly before garnishing with the crema, hot sauce and chopped parsley.