Dried chillies
Guajillo chile
Capsicum annuum (mirasol type)
Smooth, shiny, brick-red Mexican dried chilli: tangy, berry-like and mildly hot. The workhorse of red salsas.
Also called: guajillo, guajillo chili, chile guajillo, dried mirasol
- Fruity & sour
- Earthy
- Mild
Flavour and aroma
tangy, berry-like, slightly smoky, bright. Tangy, berry-like, slightly smoky; mild to medium heat.
- Heat
- Mild
- Forms
- whole, dried, powder
How to use it
toast · Toasting technique
Stem and seed, then press onto a dry pan over medium heat for 10–20 seconds per side until fragrant; do not let them blacken.
soak
Soak in hot water or simmer briefly for 15–20 minutes until soft, then blend. Push the purée through a fine sieve: guajillo skins are tough.
- Birria and pozole rojo
- Red tamale and enchilada sauces
- Adobos and marinades for pork and chicken
- Salsas and table sauces
- Soups such as sopa de tortilla
Identifying good quality
Long (10–15 cm), slender, smooth, shiny pods, deep red and translucent against the light. They should bend without cracking.
- Not to be confused with Ancho chile (dried poblano): Ancho is broad, wrinkled and darker, with a sweeter raisin taste.
Origin and history
Origin: Mexico; guajillo is the dried mirasol chilli.. Grown and used: Grown in northern and central Mexico (Zacatecas, Durango, Aguascalientes); used across Mexican cooking..
Guajillo is one of the most widely used dried chillies in Mexico, giving the red colour and tang to birria, pozole rojo, adobos and many tamale and enchilada sauces.
Commonly told; not firmly documented
Recipes with guajillo chile
No recipes use it yet.