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. 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. The chile plant produces good yields of 4-6” long by ¾-1” wide hot peppers that grow upright. This chile has an elongated shape that tapers to a point and is sometimes slightly curved. The 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. The best quality Guajillos will have a shiny, smooth skin that is still pliable. Pliability indicates freshness. Older Guajillo chiles will look dusty and will crack when bent. Older chiles can still be used but their flavor may be a bit faded, so you may end up using more to get the same deep flavor you could get from less fresh chiles.

Where are Guajillo Chiles From?

Our Guajillo Chiles are grown in Mexico.

Are Guajillo Chiles Hot?

Guajillo Chiles have a heat range of 500 to 5,000 SHU depending on where they are grown.

Cooking with 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. Per ounce, Guajillos provide much less pulp than Anchos.

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.

Whole vs Ground Guajillo Chiles

Guajillos are most frequently sold as a whole chile and it’s a bit more difficult to find in the ground form.

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.

Can I Substitute Ancho Chiles for Guajillo Chiles?

Yes, Ancho Chiles are a wonderful substitute for Guajillo Chiles. Guajillo Chile Powder can also be replaced with Ancho Chile Powder, or vice versa.

Guajillo Chile Substitutions and Conversions

What is the best substitutes for Guajillo Chiles? The easiest substitute to find is the Ancho Chile, the one with the closest flavor profile and heat is the Pasilla Negro and the best to add some excitement to a dish is the Cascabel.

1 Guajillo Chile is equal to 1 teaspoon of Guajillo Chile powder.

Read More

Intro into Authentic Mexican Cuisine

Mexican Spices, Seasonings and Chiles

How to Rehydrate Dried Chiles

Guajillo Pepper: The Sweet Side of Spice