Guajillo Chiles (pronounced "wa-HEE-yo”), Capsicum annuum, are the dried version of the Mirasol chile. Guajillo translates to "little gourd" and was given this name thanks to the rattling sound the seeds make as the dried pods are shaken. 

There are approximately five dried Guajillo chiles per ounce.

The second-most popular dried chile pepper in Mexico, Guajillo chiles are reddish-brown with reasonably thick skin. These chiles range from 3-6 inches in length and are approximately 1 inch wide with a slight curve and tapper at the point. While most frequently sold as a whole pepper, you can also buy Guajillo chile flakes or Guajillo chile powder.

Flavor Profile

Guajillo chiles are slightly fruity with a sweet heat, slightly bitter, and astringent with a hint of pine, tart berries, and light smoky undertones.

Heat Level

Considered a medium heat chile, Guajillo Chiles has a heat range of 2,500 to 5,000 SHU depending on that season’s growing conditions.

How to Use

Guajillo Peppers are traditionally dry toasted before ground or hydrating into a thin paste. Add this popular chile to chile sauces, chili con carne, pozole, salsas, soups, stews, and tamales. In addition, they've frequently used pastes or rubs to flavor all kinds of meats, especially chicken and pork.

Substitutions

For Mexican dishes, the most accessible substitute to find is the Ancho chile. In contrast, the chile closest to the flavor profile and heat is the Pasilla Negro chile and the best to add some excitement to a dish is the Cascabel Chile.

Country of Origin

Mexico