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Guajillo Chile
Guajillo Chiles (pronounced "wha-hee- yo"), Capsicum annuum, are also referred to as dried Mirasol chile or chile Guajillo. The dried version of the Mirasol chile, Guajillo translates to "little gourd" and is so called for the rattling sound the seeds make when the dried pods are shaken up.
There are approximately 5 dried Guajillo Chiles per oz.
What is a Guajillo Chile
Guajillo Chiles are the second most popular chile in Mexico and are one of the famous "holy trinity" of chiles used in Mexican moles, along with Ancho Chiles and the Pasilla Negro Chiles. While Guajillo chiles may not be a staple in your pantry, they are worth seeking out. These leathery, dark reddish brown chiles are ideal for dishes where one doesn't want to overpower other flavors. This dried pepper is about 1” wide and 4-6" long with an elongated shape that tapers to a point. The best quality Guajillo chiles will have a shiny, smooth skin that is still pliable. Pliability indicates freshness. Older Guajillo chiles will look dusty and will crack when bent.Guajillo chiles look very similar to the harder to find Puya chiles which tend to be a bit smaller and pack more heat 5,000 to 8,000 SHU. Puya chiles are used by chefs of authentic Mexican cuisine who are searching for a little bit more unexpected kick.
If you like your chiles on the slightly sweeter side, then you will find the Chile Guajillo to be an excellent pepper to experiment with in your kitchen. It has surprising range and a heat most everyone can enjoy.
History of Guajillo Chiles
Chiles have long been a part of the human diet. By the time that Columbus arrived in the Americas the Azetcs were cultivating jalapeno, chilaca (known as Pasilla when dried), poblano (when dried called Ancho), serrano, de arbol and mirasol chiles (the dried version is known as Guajillo). Bernardino de Sahagun, a Franciscan friar, missionary priest and pioneering ethnographer arrived in New Spain (modern day Mexico) in 1529. He quickly learned the Nahualt language and spent the next 50 years studying the Aztecs and their culture. He wrote of the typical Aztec market as having "hot green chiles, smoked chiles, water chiles, tree chiles, flea chiles and sharp-pointed red chiles. To further illustrate the importance that the Aztecs placed on chiles they classified them into 6 categories based not only on level of pungency (low to high) but also on type of pungency (broad to sharp)." The ancient Aztec, Mayan and Inca civilizations held chiles in such high regard that they withheld them from their diets during religious fasting periods.
Guajillo Chile Cultivation
The name Mirasol means "looking at the sun" in Spanish, which describes the way these peppers grow on the plant. Mirasol chiles are native to the central and northern Mexico states of Aguascalientes, Durango and San Luis Potosi. Guajillo chiles are also cultivated in China, Peru and the US (New Mexico, Colorado and California). Chili Heads do not consider Guajillo chiles grown in Peru and China to be authentic as the "Guajillo" chiles grown in these two countries tend to be hotter.
Mirasol chiles grow best in arid climates and the best tasting of these chiles are grown in the drier climate of north central Mexico. These chiles ripen until their color is a deep burgundy with brick red to copper tones. This chile can vary more than most other chiles in looks and because of this can be hard to identify to the untrained eye. Sometimes they're smaller, other times larger, their skin may be a bit smooth or wrinkled. They can be quite inconsistent.
Where are Guajillo Chiles From?
Our Guajillo Chiles are grown in Mexico.
What Do Guajillo Chiles Taste Like?
The flavor profile of Guajillo chiles is slightly fruity with a sweet heat, tannic with a hint of pine, tart berries and light smoky undertones.
Are Guajillo Chiles Hot?
Guajillo Chiles have a heat range of 500 to 5,000 SHU (Scoville Heat Units) depending on where they are grown.
What is the Difference between Guajillo and Ancho Chiles?
These chiles actually often paired together in Mexican dishes. Ancho chiles tend to be a bit milder in heat, and their flavor is earthier with chocolate and raisin notes while the Guajillo chile has more heat, is lighter with fruitier undertones. Per ounce, Guajillo Chiles provide much less pulp than Ancho Chiles.How to Use Guajillo Chiles
Small amounts of Guajillo chiles are used in Mexican cooking to add flavor, mild heat and color. Guajillo chiles are usually combined with Ancho and Pasilla chiles to make Mexican moles. They're frequently used in pastes or rubs to flavor all kinds of meats, especially chicken. In addition to Mexican moles use this chile in enchiladas, salsas, sauces, soups, stews and tamales. Guajillo chiles are also used to make Harissa, a hot chile paste mixture used in North African cooking. They're also very common in Peruvian cooking.Guajillo's unique flavor makes it a fun one to experiment with, especially with sweet sauces and fruits. When ground into a powder it can be sprinkled on rich desserts for an extra kick. Guajillo chiles pair very well with chocolate.
A puree of Guajillo chiles can be made by splitting and seeded the dried fruit, soaking the skins for about 15-20 minutes, smashing into a thin paste, then cooking with garlic, Mexican oregano, pepper, cumin, chicken stock and olive oil to produce a thick, red, flavorful sauce.
Because of its thick skin the Guajillo chiles require a longer soaking time to rehydrate than most other dried chiles.
In Mexico dried Guajillo chiles are often toasted in a dry, hot pan to release their sweet flavor and heat, before other ingredients are added. To toast them, heat a pan to medium hot. Place the chiles the pan and toast them for about 20 to 30 seconds per side until they start to become fragrant. Do not let them burn or they will develop an acrid taste. Once toasted, they're ready to be used in any recipe that calls for them.
One of our favorite recipes using dried Guajillo chiles is Pozole Rojo.
Guajillos are most frequently sold as a whole chile but we also have them available as Flakes and Powder.
Guajillo Chile Substitutions
The easiest substitute to find is the Ancho Chile, the one with the closest flavor profile and heat is the Pasilla Negro Chile and the best to add some excitement to a dish is the Cascabel Chile.1 Guajillo Chile is equal to 1 teaspoon of Guajillo Chile powder.
** This product is certified kosher.
| Ingredients | Guajillo chiles |
| Also Called | Dried marisol chile, chile guajillo |
| Recommended Uses | Guajillo chilies are typically used in enchiladas, moles, salsas, sauces, soups, stews and tamales |
| Flavor Profile | Slightly fruity with a sweet heat, tannic with a hint of pine, tart berries and light smoky undertones |
| Scoville Heat Units | 500 to 5,000 SHU |
| Species | Capsicum annuum |
| Cuisine | Mexican |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 1-2 Years |
| Country of Origin | Mexico |
| Dietary Preferences | Gluten Free, Kosher, Non-GMO |
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Intro into Authentic Mexican Cuisine