Chile guajillo, Mexican Dried Chile

Chile guajillo, a beloved Mexican dried chile, is known for its deep red color, smooth skin, and complex flavor profile. With a mild heat (2,500-5,000 Scoville units), it’s a go-to ingredient in sauces, stews, and salsas, adding earthy and fruity notes to dishes without overpowering them
Recipe
guajillo chiles over a white kitchen cloth

What are Guajillo Chiles?

Chile guajillo, a beloved Mexican dried chile, is known for its deep red color, smooth skin, and complex flavor profile. With a mild heat (2,500-5,000 Scoville units), it’s a go-to ingredient in sauces, stews, and salsas, adding earthy and fruity notes to dishes without overpowering them.

Recipes with chile guajillo

This garlic mushroom pasta with chile guajillo recipe is one of my favorite ways to enjoy the flavors of chile.

Make Chile Colorado to fully experience the depth of flavor these Mexican chile has.

Make the best Salsa Tlaquepaque (Mexican salsa with coffee) to fully experience a good Mexican bite.

Finish this creamy Crema de Frijol with the best chile guajillo chips.

Using Guajillo Chiles in Cooking

Guajillo chiles are versatile and used in everything from tacos to mole sauce. Their mild heat and earthy, slightly sweet flavor profile makes them ideal for enhancing dishes. Rehydrating guajillo chiles involves removing stems and seeds, lightly toasting, then boiling for about 15 minutes until softened.

Substitutes for Guajillo Chiles

If you can’t find guajillo chiles, try a mix of New Mexico chiles (for sweetness) and chile de árbol (for heat). This blend closely replicates the guajillo flavor.

The scoville scale to see how spicy are guajillo peppers

Varieties and Heat Levels

  1. Chile Guajillo: Mildly spicy and large, these chiles have a flavor that pairs well with tomatoes, garlic, and other Mexican spices.
  2. Chile Cascabel: Round, fruity, and with a similar mild heat.
  3. Chile Puya: Smaller and spicier than guajillo chiles, reaching 5,000-8,000 Scoville units.

How to Select and Store Guajillo Chiles

For the best flavor, select whole chiles that are deep red, flexible, and shiny. Avoid broken or brittle chiles, which are usually less fresh. Store them in an airtight container in a cool, dry place.

Cooking Inspiration

Guajillo chiles add beautiful depth and color to Mexican dishes, especially when incorporated into traditional sauces. Their distinctive flavor can transform simple ingredients, making them a favorite in Mexican cooking. Whether you’re new to chile or looking to explore more, guajillos are an excellent starting point.

Why do we rehydrate dried chiles?

Rehydrating dried chiles like guajillo is a simple way to unlock their rich, earthy flavors for authentic Mexican dishes. Removing seeds, toasting, and soaking in hot water softens the chiles, making them perfect for blending into sauces, marinades, or salsas. Once rehydrated, these chiles will add a warm, deep flavor that elevates your dish with just the right touch of mild heat and complexity.

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Three dried ancho chilies with wrinkled skin and long stems rest on a folded white cloth against a gray marble surface. The chilies vary slightly in size and texture, exhibiting rich, deep red hues.

How to Rehydrate Guajillo Chiles

Alejandra Graf
Chile guajillo, a beloved Mexican dried chile, is known for its deep red color, smooth skin, and complex flavor profile. With a mild heat (2,500-5,000 Scoville units), it’s a go-to ingredient in sauces, stews, and salsas, adding earthy and fruity notes to dishes without overpowering them
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Course Basics
Cuisine Mexican

Ingredients
  

  • Chile guajillo

Instructions
 

  • Prepare the Chiles: Remove the stems and seeds by cutting off the top and shaking out the seeds. This will reduce bitterness and make the chiles easier to work with.
    Optional: Remove the veins if you prefer a milder flavor.
  • Toast the Chiles: Heat a dry skillet over medium heat. Lightly toast the chiles for 15-30 seconds on each side, just until they become fragrant. This step intensifies the flavor, but be careful not to burn them as it can make them bitter.
  • Soak the Chiles: Lightly toast the chiles for 15-30 seconds on each side, just until they become fragrant. This step intensifies the flavor, but be careful not to burn them as it can make them bitter.
    Add the toasted guajillo chiles and let them soak for 15-20 minutes, or until they’re soft and pliable.
  • Drain and Use: Once rehydrated, drain the chiles and pat them dry with a paper towel.

Notes

Use the Soaking Liquid: For an added flavor boost, you can incorporate some of the soaking liquid into your dish or sauce. Just be sure it isn’t bitter from over-toasting.
Rehydrating Multiple Chiles: You can rehydrate other chiles, like ancho or pasilla, using the same method if your recipe calls for a combination. Rehydrated guajillo chiles are perfect for creating authentic Mexican sauces, marinades, and salsas!
Keyword dried chiles

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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How Are Chiles Guajillos Made?

Guajillo chiles start as mirasol chiles, which are dried after ripening. Not all mirasol chiles become guajillo; some varieties are dried into chile puya or chile cascabel, each offering unique flavors.

 Chile Guajillo en Ingles: Understanding Its English Translation

For those wondering about the English translation, ‘chile guajillo en ingles’ simply translates to ‘guajillo chile.’ The guajillo is a type of dried chile that has a significant place in both Mexican and international cuisine due to its unique taste and versatility.

Guajillo Meaning and history

The name ‘guajillo’ has a deep connection to Mexican culinary traditions. The guajillo chile, derived from the mirasol chile, has been cultivated in Mexico for centuries, prized for its unique flavor. Understanding the guajillo meaning helps appreciate its place in Mexican cuisine and why it’s so widely adored.

Alejandra Graf
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