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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
Mirasol chile peppers (known as Guajillo chiles when dried) are native to northern and central Mexico region.Chiles have been a part of the human diet for at least 6100 years with the oldest positively identified remnants of chile peppers being discovered at the excavation sites of Loma Alta and Real Alto in southwestern Ecuador1. Capsicum was domesticated at least five times by prehistoric peoples in different parts of South and Middle America. The five domesticated species are C. annuum L., C. baccatum L., C. chinense Jacq., C. frutescens L., and C. pubescens2. By the time that Columbus arrived in the Americas the Azetcs of Central Mexico 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)3.
Bernardino de Sahagun, a Franciscan friar, missionary priest and pioneering ethnographer arrived in Nueva España (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 as many as twenty varieties of chiles - "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)"4.
Guajillo Chile Cultivation
The name Mirasol means "looking at the sun" in Spanish, which describes the way these peppers grow on the plant, although it is not uncommon for some plants to have the immature fruit pointing up and as the plant grows the peppers mature hanging down. Mirasol chiles are native to the central and northern Mexico and today are predominantly grown in the states of Aguascalientes, Durango, and Zacatecas5. In Mexico, Zacatecas is the most important producer of dried chiles such as Guajillo and use of native landrace chiles is widespread in the region6. Guajillo landrace chiles are known for their morphological diversity7. Other landrace varieties of include Costeno and Puya Chiles5. 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 with a different flavor profile.Mirasol chiles grow best in arid climates with temperatures between 57° - 77°F with fertile, well drained soil. Mirasol plants reach a height of 16"-24"8 and the peppers grow in clusters that typically produce 40-50 chiles per plant. These chiles mature from a green to 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.
Guajillo Chiles 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.
| 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 |
Hungry for More Information
Intro into Authentic Mexican CuisineMexican Spices, Seasonings and Chiles
How to Rehydrate Dried Chiles
How Well Do You Know Your Chiles
References
1 Perry, L., Dickau, R., Zarrillo, S., Holst, I., Pearsall, D. M., Piperno, D. R., Berman, M. J., Cooke, R. G., Rademaker, K., Ranere, A. J., Raymond, J. S., Sandweiss, D. H., Scaramelli, F., Tarble, K., & Zeidler, J. A. (2007b). Starch Fossils and the Domestication and Dispersal of Chili Peppers ( Capsicum spp. L.) in the Americas. Science, 315(5814), 986–988.2 IBPGR. 1983. Genetic resources of Capsicum. Int. Board for Plant Genetic Resources, Rome.
3 Bosland, P. W. (1999). Chiles: A Gift from a Fiery God. HortScience, 34(5), 809–811.
4 Sahagún, B. D. (2021). Historia general de las cosas de la Nueva España I (Spanish Edition). Linkgua Ediciones.
5 Dewitt, D. (1999). The Chile Pepper Encyclopedia: Everything You’ll Ever Need To Know About Hot Peppers, With More Than 100 Recipes (1st ed.). William Morrow Cookbooks.
6 Amalio Santacruz-Varela, Y. D. R. M. R., Higinio López-Sánchez, P. A. L., González-Hernández, T. Corona-Torres, L. C. T. V. A., & Ortega, R. L. (2019). Morphological diversity of Zacatecas Guajillo chile landraces is broad and is given mainly by fruit traits. Emirates Journal of Food and Agriculture, 440-448.
7 Eric J. Votava, Jit B. Baral, & Paul W. Bosland. (2005). Genetic Diversity of Chile (Capsicum annuum var. annuum L.) Landraces from Northern New Mexico, Colorado, and Mexico. Economic Botany, 59(1), 8–17.
8 Volos, Y. (2021, September 29). Tipos de Chile Mexicano y Consejos para Hacer tu Propia Producción . Chiles y Maíz. Retrieved December 28, 2021.