Why guajillo is the foundation of almost everything

I have been cooking with dried chiles seriously for four years and I keep coming back to guajillo as the foundation. Here is why: it is mild enough that it does not impose its flavor on everything else, but it has enough body to provide color and a slight fruity sweetness that makes other chiles taste better rather than competing with them. In practice: almost any dried chile salsa I make starts with guajillo as sixty to seventy percent of the chile weight. Then I add heat chiles (arbol, de agua) and depth chiles (ancho, mulato) in smaller quantities. The guajillo keeps everything coherent while the other chiles do their specific jobs.